1/2 ounce sweet lime and almond liqueur, such as Velvet Falernum
1/4 ounce creme de violet
2 dashes bitters, such as Peychaud's
Ice, for chilling
Orange peel, for garnish
Combine the whiskey, liqueur, creme de violet and bitters in a cocktail shaker. Fill with ice and shake. Strain into a rocks glass with one large cube of ice. Squeeze the orange peel and singe it with the flame of a lighter. Garnish with singed orange peel.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.