Photo courtesy of [ONE] Restaurant

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1 cocktail

  • 1½ ounces Bergamot infused Plymouth Gin
  • 1 ounce Cynar, ½ ounce lemon juice
  • ½ ounce agave nectar
  • 3 dashes Berg & Hauck orange bitters
  • ½ ounces egg white
  • Orange peel for garnish
  1. Fill shaker with ice and add ingredients.
  2. Shake vigorously for one minute, then strain into chilled coupe glass.
  3. Using a lighter, flame the orange peel over the drink, then drop into glass.


  • from [ONE] Restaurant, Chapel Hill, NC

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