Bitter & Boozy

Winter 2014

“You get a punch from the cognac, but it’s quickly balanced with the dark rum. The citrus from the orange peel and caramel from the Averna give it an elegant and long finish.” — Kristin Welch, bartender, the Quill at the Jefferson Hotel, Washington, D.C.

1-1/4 ounces blackstrap rum
1-1/4 ounces cognac

3/4 ounce Amaro Averna
orange peel 

Stir all ingredients except peel in a mixing glass with ice. Strain into a glass and garnish with orange peel.


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