A bittersweet spin on a classic cocktail, infused with spice and warmth.

  • 1.5 oz Michter's Rye
  • 1 oz Antica Torino Vermouth Rosso
  • 0.5 oz G. Colosia "Elcano" Fino
  • 2 dashes Artemisia Incendia Bitters
  • slices from a whole small orange
  1. Combine ingredients together in a shaker over ice and stir.
  2. Strain into a rocks glass over a sphere of ice.
  3. Garnish with thick slices of orange and serve on a late spring evening, when there's just a kiss of chill hanging in the air.
Incendia
Featured Bitters