Orange-Scented Dark Rum and Dubonnet Aperitif
- TOTAL TIME: 5 MIN
- SERVINGS: 1
To re-create the "orange essence" in Paul Child's holiday cocktail, F&W's Daniel Gritzer combined orange flower water, orange bitters and an orange twist.
- 2 ounces dark rum
- 1 ounce Dubonnet
- 3/4 ounce dry French vermouth, such as Dolin de Chambéry
- 3 drops of orange flower water
- Dash of orange bitters
- Orange twist
- Fill a rocks glass with ice. In a cocktail shaker, stir the rum, Dubonnet, vermouth, orange flower water and orange bitters. Pour into the glass. Pinch the twist over the drink, rub it around the rim and add it to the cocktail.
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Congratulations to Mei Lin, winner of Top Chef Season 12.