Cognac, chinato and walnut liqueur combine into a smooth, luxurious cocktail.
2 oz. Cognac
¾ oz. chinato (Casey uses Mancino Chinato, or substitute a Barolo Chinato)
¼ oz. nocino (Casey uses Nux Alpina)
1 tsp. simple syrup (1:1)
Tools: barspoon, strainer glass: snifter
Garnish: orange peel
Stir all the ingredients with ice to chill, then strain into a snifter over a large piece of ice. twist an orange peel over the drink, then discard.
Ryan Casey, The Dewberry Hotel, Charleston, SC
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