Crimson Ember

Serve in

Garnish:

1. Using a sharp paring knife or channel knife, slice a rectangle of peel an orange roughly 4–5 cm long and 1 cm wide. 2. Cut the corners diagonally to create angled edges. 3. Roll the rectangle gently from one end to the other, forming a tight spiral and give the twist a gentle squeeze over the cocktail. This helps release the oils. 4. Make a short slit in the center of the peel so it can perch on the rim of the glass. 5. Place the slit on the glass. 6. Place a cinnamon stick next to the orange twist.

How to make:

1. Chill your glass: fill a coupe with ice while you prepare the cocktail

2. Combine ingredients: in a mixing glass, add:
- 45ml Havana Club Añejo 7 Años Cuban Rum
- 20ml Heering Cherry Liquer
- 10ml Dolin Rouge Vermouth de Chambery
- 10ml De Kuyper Brown Crème de Cacao
- 5ml Monin Pure Cane sugar syrup
- 3 dashes (with an average of 1.25ml) Orange Bitters by Angostura

3. Add ice and stir: fill the mixing glass with ice and stir gently for 25-30 seconds.

4. Prepare the glass: discard the ice from your glass

5. Strain: using a julep strainer, strain the cocktail into the chilled glass.

6. Garnish: cut an orange peel twist and express it over the drink to release the oils and place it on the rim of the glass. Place a cinnamon stick next to the orange peel on the rim of the glass. For a detailed step by step on how to cut the orange peel; go to section 'Garnish'.