The Brown Hornet
Saved by 35 People
About this Cocktail

Spring cocktail menu
By Ronnie Budders

Ingredients:
  • 2 oz James Pepper 1776 Rye
  • .75 Ancho Reyes chili liqueur
  • .25 Velvet Falernum
Preparation:

Add ingredients to stirring glass, add ice, strain into chilled coupe, garnish with oil of an orange peel. Enjoy

4 Comments
  • Peter Bodenheimer
    Yes, please!
  • Scott Eklund
    I've been working on this recipe for a couple of months, after being introduced at San Jose's 55 South. The Velvet Falernum is indispensable. I've also enjoyed making it with Cognac in place of rye.
  • Blackbird Bar
    Falernum is so versatile
  • Danny Santiago
    To me the garnish on the one thing that ties it together, after drinking this one for a solid week straight, cause it's so DAMN delish duh!!! I felt there was something missing.... FIRE!!!! I found flamming the orange peel added another profile the RYE wasn't providing... smoke. This drink rocks, I cant wait to make the trip to the Blackird Bar soon.

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