Smoke and Mirrors: Highland Park 12-year Single Malt Scotch Whisky, Sherry, Benedictine, Sarsaparilla Dry Bitters, and Flamed Orange Peel

Adapted by StarChefs.com
March 2012
Yield: 1 cocktail

INGREDIENTS:

1½ ounces Highland Park 12-year Single Malt Scotch Whisky
1 ounce Bodegas Gongora Duque de Carmona Orange Sherry
½ ounce Benedictine
2 dashes Bad Dog Bar Craft sarsaparilla dry bitters
1 flamed peel

METHOD:

Combine the Scotch, Sherry, Benedictine, bitters, and ice. Stir until well-chilled and strain into a chilled Nick and Nora glass. Garnish with the orange peel.

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