INGREDIENTS

BOULEVADIER AU CACAO

1 ½ oz. ANGOSTURA® 7 Year-Old Rum

¾ oz. Amaro Di ANGOSTURA®

2 bar spoons Demerara syrup

3 dashes ANGOSTURA® cocoa bitters

METHOD

Add all the ingredients into a mixing glass. Add ice, stir well, then strain over a big ice cube into an oldfashioned glass.

GARNISH: Orange peel
GLASSWARE: Old-fashioned glass

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