Ingredients
- 50 mlCognac (brandy)
- 15 mlRed quinquina e.g. Dubonnet, Byrrh
- 10 mlGrand Marnier
- 5⁄6 dash Chocolate bitters
- 1 whole Cinnamon stick
- 1 fresh Orange peel
Method
- 1STIR all ingredients with ice and strain into a large brandy balloon over a chunk of block ice.
Styles
Chocolat a l'orange (Orange Chocolate)
