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


  • Add all ingredients into a Yarai glass
  • Stir and strain into a chilled Coupe glass
  • Express an orange peel over the cocktail and garnish