Ingredients
2 oz of
Ron de Venezuela Santa Teresa 1796
1 oz Bonal Gentiane Quina
4 drops of Angostura bitters
4 drops of Peychaud´s bitters
1 rinse of Fernet Branca
Orange peel for garnish
Inside a mixing glass, stir the rum, Bonal and both bitters together with ice. Rinse a rock glass with Fernet Branca and add ice cubes. Strain the mix into the rock glass. Garnish with an orange peel.
(*) By Xavier Xerit
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