1 oz Bourbon, Old Forester
3⁄4 oz Trinidad rum, Angostura 5 Year
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lemon juice
1⁄2 oz Orange juice
1 twst Orange peel (flamed as garnish)
Instructions

Shake, strain, coupe, garnish.

Cocktail summary
Created by
Scott Kennedy, Café Cancale, Chicago, IL
Year
<=1946
Is an
altered recipe
Curator
Not yet rated
Average
3 stars
(4 ratings)
YieldsDrink
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Comments

Curated this to clarify that this is a drink altered by Scott Kennedy (by subbing curacao for triple sec and altering proportions). It is much older, at least as old as 1946 when it was printed in The Stork Club Bar Book.