Instructions: And pestal mix ample sugar in with orange peel and candy it by mashing semi-firmly, do this until the zest is well candied. (this usually takes a few minutes to get good and candied) In a mixer add two shots of V.O. or Canadian Club whiskey, a few dashes of Angostura Bitters, and one tsp. of sugar.

Put in a few pieces of the candied zest.

Shake until sugar is dissolved.

pour into a cocktail glass filled with crushed ice and garnish with a slice of orange and a maraschino cherry.

(Made Up By Thomas Carey At Lafayette, LA )

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