• 30 ml Casals vermouth
  • 30 ml Whiskey
  • 30 ml Torres Brandy
  • 1 barspoon of herbal liqueur
  • Peychaud’s bitters
  • Orange twist
  • Angostura Bitters
  • Maraschino cherry


Swirl ice around a mixing glass and discard the remaining liquid. Add 30 ml of Casals vermouth, 30 ml of whiskey, 30 ml of Torres brandy, 1 barspoon of herbal liqueur, and 1 dash of Peychaud’s bitters.

Mix and strain over a coupe glass, twist an orange over the cocktail and add a maraschino cherry to garnish.


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