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POUR ingredients into mixing glass, SMOKE (with applewood smoke), then STIR with ice and strain into chilled glass.
Orange zest twist
His aperitif-style cocktail has subtle smoky peatiness with herbal complexity provided by Bénédictine and Byrrh.
Created in 2011 by Erik Lorincz at the Savoy's American Bar, London, England where this drink is 'smoked' into a decanter in front of the customer and served at the table.
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
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