Serves 1. Recipe is by Paul Sevigny, Disaronno’s Northeast brand ambassador based in New York City. It was served with sautéed beef tenderloin at the Tales of the Cocktail Spirited Dinner, “From Italy Through New Orleans,” presented by Disaronno and Tia Maria at Hotel Mazarin.
2 parts Tia Maria liqueur
2 parts Jose Cuervo Traditional Reposado tequila
1 part sweet vermouth
4 dashes Aztec Chocolate Bitters
1. Add all ingredients into a mixing glass. Stir with ice for 20 seconds attaining the proper dilution.
2. Strain into old-fashion glass with large ice cube. Garnish with orange peel.