The Big Orange
1 oz Bourbon
1 oz Fernet
0.5 oz Triple sec
(stirred)
Serve on rocks; punctuate with peppermint stick and orange peel. Repeat.
(Thanks to Carl Moberg of Webster’s Wine Bar and Ben Saller of Burnt City Brewing.)
1 oz Bourbon
1 oz Fernet
0.5 oz Triple sec
(stirred)
Serve on rocks; punctuate with peppermint stick and orange peel. Repeat.
(Thanks to Carl Moberg of Webster’s Wine Bar and Ben Saller of Burnt City Brewing.)