Sweet burnt orange, sassafras, cinchona bark and baking spice. Pleasantly yet persistently bitter, nice balance of sweet and bitter.  Traditionally served neat or on ice with tonic or soda. It mixes well with rye whiskey, apple brandy or brandy.

Charcuterie, Cheese, Dessert (sweet), Hors d'oeuvres, Just for Cocktailing, Perfect Aperitif