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1 1⁄2 oz Pineau des Charentes
1⁄2 oz Byrrh
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1 ds Blood Orange Bitters
1 rinse Absinthe
1 twst Orange peel (flamed)
Instructions

Stir, strain into absinthe-rinsed cocktail glass, express and insert flamed peel.

Cocktail summary
Created by
Shaher Misif, Cantina, SF, CA.
Year
2013
Is an
authentic recipe
Reference

http://bit.ly/I0I0jI

Curator
Not yet rated
User rating
3 stars
(2 ratings)
Yields Drink

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From other users
  • Pretty overwhelmingly orange - the PdC and Byrrh get lost underneath the curacao, bitters, and twist.
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