1/2 oz Johnnie Walker Black Scotch (Pig's Nose)
3/4 oz Bonal Gentiane-Quina
1/2 oz Aperol
1/4 oz St. Germain
Stir with ice and strain into a coupe glass. Twist an orange peel over the top.
Two Tuesdays ago, we began the cocktail hour with a drink I had spotted on Alcademics called the Brown Trout. There, Camper English describes how he had this drink during Hawaii Cocktail Week and how it was created by Dave Newman of Pint and Jigger in Honolulu.