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.
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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