INGREDIENTS
- 8 dashes of Augostura cocoa bitters
- 1/2 oz Xérès Fino
- 1/2 oz G.E. Massenez Vieille Prune
- 2 oz Canadian Club whisky
PREPARATION
Pour all the ingredients in a mixing glass, on ice.
Stir for several turns and pour into a cocktail coupe without ice.
Garnish with an orange peel.
