3⁄4 oz Bénédictine
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1 pn Orange peel (grated, as garnish)

Dry shake, shake, strain, up, garnish with freshly grated orange zest.

Cocktail summary
Created by
Ryan Connelly, Belly Wine Bar, Cambridge, MA.
Is an
authentic recipe
Not yet rated
4 stars
(6 ratings)
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