Howlin' At The Moon

from Death & Co

  • Lemon Peel
  • 2 ounces Bols Barrel-Aged Genever
  • 2 teaspoons Marie Brizard White Crème De Cacao
  • .5 teaspoon Rich Cane Sugar Syrup
  • 2 dashes Bittercube Cherry Bark & Vanilla Bitters
  • Orange Peel (Garnish)

In a mixing glass, muddle the lemon twist. Add the remaining ingredients and stir over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the orange twist.

BRAD FARRAN, 2012 I wanted to create a genever-based old-fashioned and found that barrel-aged genever and chocolate played well together.—BF