Two Birds

2 oz Rye, Sazerac
34 oz Aperol
12 oz Sweet vermouth
14 oz Crème de Cacao
2 ds Peychaud's Bitters
Stir well with ice and strain into a chilled cocktail glass. Twist a piece of orange peel over the drink and use as garnish.
From other users
  • All ingredients contribute nicely (even the Creme de Cacao). Lovely color. I used Carpano Antico as Vermouth, which works well with Rye (George Dickel for me). — ☆☆☆☆☆
  • try 1-.25-.25-.25
  • Lovely, but creme de cacao overpowers other flavors somewhat. Not sure I'd back off all the way to 1/8 oz but def consider a scant pour. — ☆☆☆☆
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