1 1⁄2 oz Añejo rum
1⁄2 oz Aromatized wine, Lillet Rouge (or Dolin sweet vermouth)
1⁄2 oz Curaçao
1 twst Orange peel
Instructions

Combine all ingredients in an ice-filled mixing glass. Stir and strain into a chilled coupe. Express the oils from the orange twist over the finished drink and garnish with the peel.

Cocktail summary
Posted by Peyton on 12/08/2013
Created by
Anu Apte, Rob Roy, Seattle
Is an
authentic recipe
Curator
Not yet rated
Average
3.5 stars
(6 ratings)
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From other users
  • I made this with Brugal anejo, Pierre Ferrand dry curaçao, and I subbed in Punt e yes for the Lillet rouge. This cocktail really brought out the flavor of the barrel for me. — ★★★
  • Faked the Lillet with half Martini Rosso and half Cocchi Americano. Kinda sweet, kinda unexciting. I can see maybe the reproportioning suggested in the comment being worth trying. — ★★★
  • I make 2oz rum, 1oz vermouth, 1/4oz cointreau. I think it's a better drier balance this way. — ★★★★
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