here’s the recipe:
ECHO PARK
2 oz. (60ml) Brandy
1 oz. (30ml) Amaro
1 oz. (30ml) Chile Liqueur
1 oz. (30ml) Gran Classico Bitter
Patchouli Bitters
Torched Orange Peel Garnish
PREPARATION
1. Using a fruit peeler, create a long strip of orange peel and roll it up (use two if needed). Place in a serving glass and set aside.
2. In a mixing beaker, combine brandy, chile liqueur, Gran Classico Bitter, Amaro, Patchouli bitters and ice. Stir well.
3. Lightly torch the top of the orange peel garnish and pour in mix. Enjoy responsibly!
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