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Rye whiskey stirred with Aperol and Ramazzotti, with Peychaud's bitters and a few drops of absinthe. Bittersweet orange and amaro notes sit against the spicy rye. Created by Jeremy James Thompson at Raines Law Room in New York City in 2012.

Method
Stirred
Glass
rocks
Difficulty
Hard
Flavor Profile
Bitter
Dry
Herbal
Warm

Ingredients

Servings:
1
Your bar: 0/6
Peychaud's Bitters
2 dash
Rye Whiskey
30 ml
Orange Peel
1 twst
as garnish
Absinthe
1 drops
to coat the mixing glass - see comments
Aperol
30 ml
Ramazzotti
30 ml
🌱 Vegan🌾 Contains gluten

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Instructions

  1. Combine ingredients in a mixing glass
  2. Stir well
  3. Strain into a cold serving vessel
  4. Add the garnish

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