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.
![blue room cambridge cocktails](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mRYv4Y-i0lNIKiAKirWf__xA8zEDLmblFl2EJT3-TS5KPFBgTU-3T3efgmKku0wrnQDfTJCi0b85bpkR8ZfCB6wuzbRjlrt0ziIVknezp1AMk9en86YDfeLSJfi8ofFF0m_5B-014g6h/s320/blueroom1254.jpg)
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