All dark berries and bubbles. Original contribution from Chicago-based cocktail pro, Lov Carpenter. Serve in a chilled Champagne flute and ready for anything.
- ¾ oz Creme de Cassis or Chambord
- Hella Bitters & Soda Dry
- 3 dashes Hella Orange Bitters
- Orange peel, for garnish
- Combine creme de cassis or Chambord and bitters in a chilled champagne flute.
- Top with Hella Bitters & Soda Dry and stir gently.
- Garnish with an expressed orange peel. Voila!