3⁄4 oz Muscat Wine, Chambers
1⁄4 oz Orange Curaçao
1 twst Orange peel (as garnish)
1 Maraschino cherry (as garnish)
Stir over ice and strain into a chilled cocktail glass. Add the garnishes.
Adapted from a recipe by Pilar Zeglin, Summit Restaurant Bar/Midwest Culinary Institute, Cincinnati, OH.
author's original creation
Gaz Regan's Ardent Spirits Newsletter
Bourbon, Dry vermouth, Muscat Wine, Orange Curaçao, Bitters, Orange peel, Maraschino cherry