Rye Negroni

• 1 1/2 ounces rye whiskey
• 3/4 ounce Campari
• 3/4 ounce red sweet vermouth, such as Cocchi Vermouth di Torino
• 1/2 ounce Italian aperitif wine, such as Cocchi Aperitivo Americano
• 4 dashes bitters
• 4 dashes orange bitters
• 7 drops habanero shrub bitters
• Slice of orange peel
• Ice

1. Pour the rye, Campari, vermouth, aperitif, and bitters into a glass filled with ice cubes and mix well.
2. Strain the mixture into a glass containing an extra-large ice cube.
3. Remove as much pith as possible from the orange peel and trim the edges to form a rectangular shape.
4. With a lit match, warm the outer side of the orange peel by rocking it back and forth over the flame, and then squeeze the peel until the flame and peel make sparks.
5. Rub the rim of the glass with the peel and drop it into the glass.

rye whiskey, torino, italian aperitif wine, bitters, orange bitters, shrub bitters, orange peel

Taken from www.foodnetwork.com/recipes/rye-negroni.html (may not work)