1/2 oz Amaro Braulio
1/4 oz Demerara Syrup
1 barspoon Maraschino Liqueur (*)
1 dash Angostura Orange Bitters
Stir with ice and strain into a rocks glass. Twist an orange peel over the top.
(*) I suggested upping this to a 1/4 oz.
For a second cocktail at the Blue Room, bartender Chris Danforth suggested a drink that he had been tinkering that sounded a little like a Toronto that used Amaro Braulio and Maraschino liqueur in place of the Fernet Branca. For a name, I dubbed this concoction the Peloni after Dr. Francesco Peloni who created the amaro in 1875 and named it after Braulio Hill in Bormio, Italy, where the various herbs are harvested.