- 2 oz Death’s Door gin
- 3/4 oz Lillet Blanc
- 1/2 oz Averna
- 1/4 oz Creme de Cassis de Dijon
- orange peel
Stir all ingredients with ice except orange peel and strain into a chilled cocktail glass.
Garnish with a flamed orange peel.
Recipe by Josh Sullivan and Paul Palombo