This recipe comes from my friend Bill Hovard's first edition Savoy Cocktail Book from 1930. Makes for a delicious and slightly sweet cocktail to open the palate before a savory meal.
2 centiliters (0.6 oz) rye (I prefer Tuthilltown Hudson Manhattan Rye Whiskey)
2 centiliters (0.6 oz) Dubonnet
1 dash Angostura bitters
3 dashes Cointreau
1 piece lemon peel
1 piece orange peel
- Add all ingredients to a coktail shaker.
- Shake well over ice and strain into glasses.
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