- 2 ounces bourbon
- 3/4 ounce sweet vermouth
- 2 dashes of Peychaud’s bitters
- 3 drops of orange flower water
- 1 orange twist skewered on a pick with 1 brandied cherry
How to make this recipe
- Fill a pint glass with ice. Add the bourbon, vermouth, bitters and orange flower water and stir well. Strain into a chilled coupe and garnish with the skewered orange twist and cherry.
Contributed By Michael Reynolds