Ingredients
1 1/2 oz Angel's Envy Bourbon Finished in Port Wine Barrels
3/4 oz Aperol
3/4 oz Cocchi Sweet Vermouth
2-3 Dashses Hella Bitters Orange
Orange Peel Garnish
Preparation
- Add all ingredients into a Yarai glass
- Stir and strain into a chilled Coupe glass
- Express an orange peel over the cocktail and garnish