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Bourbon, Campari and sweet vermouth are stirred with Peychaud's bitters and a spoonful of Fernet Branca, for a bitter and herbal drink finished with orange peel. By Joseph Boley, Red House, Paris.

Method
Stirred
Glass
cocktail
Difficulty
Hard
Flavor Profile
Bitter
Dry
Herbal
Spicy

Ingredients

Servings:
1
Your bar: 0/6
Peychaud's Bitters
2 dash
Bourbon
30 ml
Orange Peel
1 twst
as garnish
Campari
15 ml
Sweet Vermouth
15 ml
Fernet Branca
1 tsp
🌱 Vegan🌾 Contains gluten🍷 Contains sulphites

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Instructions

  1. Combine the ingredients over ice and stir well.
  2. Pour the mixture through a strainer into a chilled cocktail glass.
  3. Twist an orange peel to release its oils over the drink, then use it as a garnish.

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