Art of Discussion
Saved by 17 People
About this Cocktail

Created in 2012 for the Spring menu at Cure.

Ingredients:
  • 2 oz El Tesoro blanco tequila
  • .75 oz Dimmi liqueur
  • .5 oz Dolin Blanc vermouth
  • barspoon honey syrup (2:1)
  • 13 drops arbol chili infused Peychaud bitters
Preparation:

Stir all ingredients with ice, pour into a chilled coup or cocktail glass, garnish with an orange peel.

1 Comments
  • Brandon Herring
    Those bitters sound wicked. Any particular technique to infusing then?

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