Ice & Fire Cocktail
Ice & Fire – Recipe courtesy of critically acclaimed mixologist & restaurant manager, Eamon Rockey.
- 2 1/2 ounces Bourbon
- 1/2 ounce Demerara Syrup
- 1/2 ounce Fernet-Branca
- 3 dashes Angostura Bitters
- 1 each Orange Twist
Combine liquid ingredients in a mixing glass.
Add ice and stir.
Strain over fresh ice into a chilled rocks glass.
Using the peeling function on the Microplane Ultimate Bar Tool, cut a long twist from the peel of an orange.
Light a match and position the match one inch above the rim of glass.
Express the oils of orange twist over flame and into cocktail, igniting them and seasoning the drink.