2 oz Rye, Sazerac
3⁄4 oz Aperol
1⁄2 oz Sweet vermouth
1⁄4 oz Crème de Cacao

Stir well with ice and strain into a chilled cocktail glass. Twist a piece of orange peel over the drink and use as garnish.

Cocktail summary
Created by
Paul Clarke, Seattle, WA
Is an
authentic recipe
Not yet rated
4 stars
(38 ratings)
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From other users
  • To try
  • I like another dash of Peychaud bitters to offset the sweetness. — ★★★★
  • 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.
  • 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
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As per suggestion, tried with mole bitters instead of Peychaud's. An excellent, balanced cocktail. A sweeter, more straightforward orange/chocolate companion to the El Nacional in my opinion.

Very nice. I like this with an additional dash of Peychaud bitters to offset the sweetness.