Build over ice in a mixing glass, strain over large ice, float remaining bitters, flame orange peel over.
This cocktail should appear virtually clear in the glass with two distinct layers of haze appearing on top: the red from the Peychaud's bitters and a tinge of black from the RR coffee tincture. The aroma is smoky with a bright pop of orange oil and a deep, roasty note of dark-roast coffee.
Mezcal should be a moderately to heavily smoky one--although, nothing aggressively hot, nor overtly funky.
Other white amari are not necessarily going to provide the desired results in this cocktail.
Created circa 2017 by Sc'Eric Horner for the new Pine Grove Hall, which opened in 2020. Created as a companion to Tommy Klus' Black Lodge cocktail.
Creator requests attribution on printed menus.
Pine Grove Hall, Pine Grove Mills, PA
Curated to slim text while retaining content, and published.