1 1⁄2 oz Rye
1 1⁄2 oz Aromatized wine, Dubonnet Rouge
2 ds Triple sec, Cointreau (2-3)
2 ds Peychaud's Bitters (2-3)
2 twst Orange peel (one as garnish)
1 twst Lemon peel
Instructions
Shake everything including peels, strain, garnish.
Cocktail summary
Created by
Hugo Ensslin
Year
1916
Is an
authentic recipe
Rye, Aromatized wine, Triple sec, Peychaud's Bitters, Orange peel, Lemon peel
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
4.125
8
Dead Rabbit spec doubles down on orange:
1 1/2oz Rye (Dickel)
1/2oz Seeet Vermouth (Punt e Mes)
1/2oz Bigallet China China Amer
1/4oz Royal Combier
4 dashes Peychaud's
4 dashes Absinthe
3 drops 20% saline (or a small pinch of salt)
1 twist orange peel, expressed and discarded
Stir. Strain. One big rock. Express and discard orange peel.