The Noble Savage
Mixologist Kelli Bratvold of Rickhouse Bar – San Francisco, CA
Adapted by StarChefs.com
April 2010
Yield: 1 Cocktail
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INGREDIENTS:
1½ ounces Sombra mezcal
¾ ounce Dolin Blanco sweet vermouth
2 dashes Regan orange bitters
½ ounce Bénédictine liqueur
1 thin strip orange peel
METHOD:
Fill an old-fashioned glass with ice and reserve. Stir the mezcal, vermouth, bitters, and liqueur in a mixing glass. Pour into the reserved glass, over the ice. Flame the orange peel over the surface of the cocktail, then garnish the cocktail with it.
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