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Rum stirred with a little rich Demerara syrup, Angostura bitters, Fernet Branca and Bittermens, finished with orange peel. Rum-forward and bittersweet with herbal depth, by Kyle Davidson at Blackbird in Chicago in 2016.

Method
Stirred
Glass
rocks
Difficulty
Hard
Flavor Profile
Bitter
Herbal
Strong
Sweet
Warm

Ingredients

Servings:
1
Your bar: 0/6
Angostura Bitters
1 dash
Rich Demerara Syrup 2:1
4 ml
Bittermens
3 drops
Rum
60 ml
Orange Peel
1
Fernet Branca
1 dash
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Mix the ingredients in a mixing glass.
  2. Add ice and stir lightly.
  3. Pour over large ice cubes in a rocks glass.
  4. Finish by twisting an orange peel over the drink as a garnish.

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