INGREDIENTS:
- 2 ounces Dillon’s Rye Whisky
- 1/2 ounce Dillon’s Black Tea & Bergamot Syrup
- 2 dashes Dillon’s Orange Bitters
- Orange peel, for garnish
COCKTAIL PREPARATION:
1. Add the Rye Whisky, syrup and bitters to a mixing glass. Add ice and stir.
2. Strain the cocktail into a rocks glass with a fresh, large ice cube.
3. Garnish with orange peel and enjoy!
