Tuesday, November 23, 2010

Chancellor Cocktail #2


2 oz Blended Scotch Whisky
1/2 oz. Ruby Port
1/2 oz. Winter Spice-Infused, Dry French Vermouth*
2 Dashes Regans Orange Bitters
Stir well until chilled; strain into chilled cocktail glass
Garnish with a flamed orange peel

*  For winter spice-infused vermouth, I used a combination of cinnamon, nutmeg, allspice, and citrus zest combined with dry, French vermouth

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