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  • Author: Six Seven Lounge At The Edgewater Hotel
  • Yield: 1 1x


  • 2 1/2 oz Russell’s Reserve Rye
  • .5oz Demerara Syrup
  • 2 dashes of Regans Orange Bitters
  • 2 dashes of Angostura Bitters
  • slice of lemon peel
  • slice of orange peel


  1. In a rocks glass mix the bitters and syrup together.
  2. Top with the reserve rye.
  3. Add a few large ice cubes and twist slice lemon peel and orange peel over drink.
  4. Drop peels into glass and serve.
  • Category: Cocktail
  • Cuisine: cocktail
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