To learn more about this recipe, see our related story, Choc a Bloc, in our Top Shelf edition. Want more exclusive cocktail recipes from the most exciting bars in the country? Then click here to join our Top Shelf edition now.
Drella
Yield: Makes one drink
Cook Time: 10 minutes
- INGREDIENTS
Ice
1 ounce Don Rafael Cacao Prieto Rum
1 ounce Smith & Cross Jamaican Rum
½ ounce Mandarine Napoleon
½ ounce Dolin Dry Vermouth
3 drops St. Elizabeth Allspice Dram
2 drops Angostura bitters
Orange peel
In a mixing glass filled with ice, combine the rums, Mandarine Napoleon, vermouth, allspice dram and bitters. Stir well until chilled and strain into a chilled couple glass. Garnish with a long strip of the orange peel.
Need help with this week’s recipe?
Get advice and tips from our Tasting Table Test Kitchen about this week’s recipe.
- National
- Chefs’ Recipes
- Good Taste
- Top Shelf
- Sous Chef Series
- New York City
- Washington, D.C.
- Miami
- Chicago
- San Francisco
- Los Angeles
Tasting Table is the free daily email for adventurous eaters everywhere. Hungry? Sign up:
