The Crème de rum

INGREDIENTS

• 2 dashes of angostura bitters

• 3/4 oz tempus fufit crème de cacao

• 1/2 oz grand mariner

• 3/4 oz matei cap corse rouge (similar to vermouth)

• 1/2 oz smith and cross

• 1 oz planteray rum

HOW TO MAKE IT

1. Add 2 dashes of your angostura bitters in your mixing glass and then add your ice and other ingredients!

2. Give it a nice stir until fully chilled, then strain it into your nick & nora glass.

3. Garnish with an orange peel and enjoy!

(thank you to the bartender at ECC in NYC for this spec!)