Wednesday, April 20, 2011
As adopted in the Big Bartender's Book from Johnny Brooks My 35 Years Behind the Bar from 1954.
2 ounces (60 ml) rye
2/3 ounce (20 ml) orange curacao
2 dashes Angostura bitters
Stir with ice and strain into a cocktail glass.
The Templeton rye really wowed me in this recipe, (Wild Turkey rye is good here too.)
The cloves work, they just really work. A very well balanced drink, my hat's off to Johnny for this one!