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

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.
Is an
authentic recipe
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5 stars
(1 rating)
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  • 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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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 :)