1 1⁄2 oz Rye, Old Overholt (bird's eye chil-infused)
1⁄4 oz Amaro Nardini
1 twst Orange peel
Instructions

Shake, double-strain, serve up. Garnish with orange peel.

Notes

For bird's eye chili-rye: Infuse 750 ml. bottle rye with 1 tablespoon dried bird's eye chili. Taste after 30 minutes, continue to infuse until spice-level is reached, strain.

Spice-level should be present but balanced when mixed in the drink (spicy with a soft underbelly).

Cocktail summary
Posted by clancy on 12/20/2014
Created by
Erin Clancy, applewood restaurant, Brooklyn, NY.
Year
2014
Is the
author's original creation
Curator
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