1 oz Ruby Port
3⁄4 oz Kirschwasser
1⁄2 oz Apricot liqueur
1⁄4 oz Campari
5 dr Cinnamon (tincture)
1 twst Orange peel (as garnish)
Instructions

Stir, strain, rocks, twist.

Cocktail summary
Created by
Wes Galloway, Black Beans Steakhouse and Lounge, Port Hope, Canada.
Year
2012
Is an
authentic recipe
Curator
Not yet rated
Average
Not yet rated
YieldsDrink
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Comments
Renz commented on 2/03/2018:

Tastes like kids' cough syrup.  Uninspired for all those ingredients.