The Andorra

• 1 1/2 oz. Blanche Armagnac
• 3/4 oz. Barbadillo Solear or other quality manzanilla sherry
• 3/4 oz. Dolin Blanc vermouth de Chambery
• 2 dashes orange bitters

1. Combine ingredients in a mixing glass filled with ice and stir until well-chilled.
2. Strain into a chilled cocktail coupe.
3. Twist a peel of orange, skin side down to express oil onto the drinks surface, and then discard the peel.

solear, orange bitters

Taken from cooking.nytimes.com/recipes/1015306 (may not work)