At The Bronze Owl, bar director Max Green stays relatively true to this ’70s-era drink’s three-ingredient origins but adds dashes of orange and Peychaud’s bitters. This version also benefits from “fluffy” orange juice extracted using a centrifugal juicer.
Ingredients
Serving: 1
Yield: 1
- 2 ounces amaretto liqueur, preferably Adriatico Amaretto
- 2 dashes orange bitters
- 2 dashes Peychaud’s bitters
- 2 ounces sparkling water
- 2 ounces “fluffy” orange juice, extracted via a centrifugal juicer, or hand-squeezed and aerated with a milk frother or blender
Garnish: biscotti half-moon
Directions
- In a highball glass with ice, layer the ingredients in the following order: amaretto, then bitters, then sparkling water, then orange juice.
- Garnish with a small piece of biscotti on the rim of the glass.