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Rye whiskey and sweet vermouth give a spicy, slightly sweet base, with orange and bitter notes from the curaçao, Bigallet China-China and Angostura. The sparkling wine lifts it into a light, fizzy stirred drink served in a flute.

Method
Stirred
Glass
flute
Difficulty
Hard

Ingredients

Servings:
1
Your bar: 0/6
Angostura Bitters
1 dash
Bigallet China-China
2.5 ml
Rye Whiskey
30 ml
Sweet Vermouth
15 ml
Sparkling White Wine
60 ml
Curaçao Orange
2.5 ml
🌱 Vegan🌾 Contains gluten🍷 Contains sulphites

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Instructions

  1. Chill a flute.
  2. Add the rye whiskey, sweet vermouth, curaçao orange, Bigallet China-China and Angostura bitters to a mixing glass with ice.
  3. Stir until well chilled.
  4. Strain into the chilled flute.
  5. Top with the sparkling white wine.
  6. Garnish with an orange zest twist.

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