Mix

1 1/2 oz	Rittenhouse Rye Whiskey
1/2 oz	Cocchi di Torino Vermouth

Glass

Nick & Nora

Garnish

Flamed orange peel and an Amarena cherry

Add all of the ingredients to a stirring vessel and then fill with ice. Stir with a bar spoon until chilled and strain into cocktail glass.

Ben Potts, a native Miamian 10 years of working as a bartender in a variety of establishments from dive bars to cocktail bars and fancyish restaurants. He recalls his first exposure, about 6 or 7 years, to the Bittercube brand, when he first tried Cherry Bark Vanilla bitters. “I was blown away. Such a unique product and so many applications, I started using it in everything. Over time I tried the rest of the line and continue to use the latest and greatest creations from the company. I now have a bar and two restaurants and use Bittercube, religiously, as often as I can.”