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
- Combine ingredients in a mixing glass filled with ice and stir until well-chilled.
- Strain into a chilled cocktail coupe.
- 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)