Garnish:
Orange zest twist (flamed)
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 3/4 fl oz | Bourbon whiskey |
| 1/2 fl oz | Bénédictine D.O.M. |
| 1/4 fl oz | Dutch White Crème de Cacao |
| 1 drop | Hot pepper sauce (red) |
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Review:
Whiskey with the merest touch of herbal and chocolate liqueurs spiced with a wisp of pepper.
History:
Adapted from a recipe created in 2007 by Neyah White, Nopa, San Francisco, USA.
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