The Hotel Room Temperature

Adapted by StarChefs.com
November 2011
Yield: 1 Cocktail

INGREDIENTS:

1½ ounces Carpano Antica vermouth
¾ ounce El Dorado 12 Year rum
½ ounce Marie Brizard orange curaçao
14 drops Bittermens Xocolatl Mole Bitters
orange peel

METHOD:

Combine the ingredients in a rocks glass. Stir and pour between two rocks glasses a few times. Serve in one of the glasses with a peel of orange skin that has been expressed on the glass, but not into the drink. Hang the peel on the glass artfully.