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Created by Robin Kaufman of the Toronto Temperance Society
1.75 oz Buffalo Trace Bourbon
1 oz Amaro Nonino (or Benedictine or Chartreuse)
1 barspoons Creme Yvette (or creme de violette)
2-3 dashes Bittermens Hopped Grapefruit Bitters
1 dash Regan’s Orange Bitters #6
Ingredients
Shake all ingredients over ice
strain into a cocktail coupe
Flame a grapefruit peel over top.
Instructions
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