1 1⁄2 oz Rye, James E. Pepper
1⁄2 oz Bigallet China-China
1 twst Orange peel (as garnish)
Instructions

Stir, strain, neat, twist.

Cocktail summary
Created by
Sean Maher, Barrel House American Bar, Beverly, MA.
Year
2014
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(14 ratings)
YieldsDrink
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  • On ice
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Comments
Dan commented on 9/06/2014:

Superb. Made with Punt e Mes. I added 1/2 oz dry vermouth to re-balance the sugar.


Very good, similar to a traditional Liberal cocktail, but with a slightly darker/more bitter backbone. Made with spec'ed ingredients except for using Rittenhouse 100 Rye. The Bigallet/Cocchi di Torino/Bonal trio creates a good flavor balance of dark cacao, semi-bitter orange, along with red grape/wine. With the rye there is some pepper/heat up front that ably counters the initial sweetness. Rich clear brown/amber hue.