Rosetta

from The Craft of the Cocktail

  • 1.5 ounces Stolichnaya Ohranj Vodka
  • .5 ounce Cointreau
  • .75 ounce Campari
  • 1 ounce Orange Juice
  • Flamed Orange Peel (Garnish)

Shake well with ice and strain into a chilled cocktail glass. Garnish with the flamed orange peel.

One of my cocktail safaris led Tony Abou Ganin (of the Belagio Hotel in Las Vegas) and me to Daddy-O's Bar in Greenwich Village. Bartender Tony Debok invented this special cocktail for us.

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