About this Cocktail
This recipe was attached to the bottle of Ancho Reyes chili liqueur.
3/4 oz. Ancho Reyes
1 1/2 oz. dry vermouth
3/4 oz. St. Germain
2 dashes grapefruit bitters
Combine ingredients with ice in mixing glass or cocktail shaker. Stir (not shake) until well chilled. Strain into chilled cocktail glass. Serve with lemon peel.
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