Recipe courtesy Jon Santer, co-owner, Prizefighter, Emeryville, California.
- 2 ounces Rye Whiskey
- 3/4 ounce Amontillado Sherry
- 1/4 ounce Cointreau
- 2 dashes orange bitters
- strip of orange peel
Combine ingredients (except garnish) over a large chunk of ice in a rocks glass and stir. Twist orange peel over the top of the drink to release oils from the skin, then use the peel to garnish.
- Original source: Wine Enthusiast Magazine