1 oz Rye, Russell's Reserve
1 oz Calisaya
1⁄2 oz Fernet Branca
1 twst Orange peel (flamed)
Instructions

Stir very briefly with only a cube or two of ice, and strain into a chilled and Scotch-rinsed glass over one large rock. Flame orange peel and drop in.

Cocktail summary
Created by
Nick, The Straight Up.
Year
2013
Is an
authentic recipe
Curator
Not yet rated
Average
5 stars
(1 rating)
YieldsDrink
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From other users
  • Very good. Add to menu. Made w/ Elijah Craig, Cocci, Connemara Rinse, Meyer Lemon, Angostura. Try flamed orange next time (didn't have.) — ★★★★★
  • Virtue/ Knowledge
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Comments

Just made this as I was given some Calisaya. I made three modifications, the first two out of necessity and the third of desire. 1st - I did not have Fernet on hand so I doubled the vermouth (Dolin). 2nd - Also did not have Bitterman's Burlesque so I used CRUDE "Lindsay" (Pecan, Magnolia, Habanero). I tasted the drink at this point and found it pretty good. 3rd - I added a teaspoon of fresh lemon juice. The whole drink came together and is now rather good. I will make this again, and try to have the correct ingredients on hand...and a lemon just in case :)