The Beverage Business Magazine for Full-Service Restaurants and Bars
by: The Staff
3 dashes Orange bitters
¼ oz. Benedictine
¾ oz. Amaro Montenegro
2 oz. Laird’s Bonded apple brandy
Combine all ingredients and stir. Strain into coup glass and add a twist of orange.
Danny Neff at The Bar Room in New York created this recipe.
Last modified: 02/04/2015
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