1 1⁄2 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Bénédictine
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Jamaican rum, Smith & Cross
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
Sweet vermouth, Bénédictine, Curaçao, Jamaican rum, Whole egg, Orange peel
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
3.83333
6