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

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

Cocktail summary
Created by
Ryan Connelly, Belly Wine Bar, Cambridge, MA.
Year
2013
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(6 ratings)
YieldsDrink
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