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Harry’s Bar’s ‘Bats Blood’
Jon Hatchman
Print Recipe
Pin Recipe
Course
Cocktails
Cuisine
Global
Ingredients
50
ml
R&B Distillers ‘Raasay While We Wait’
12.5
ml
Creme Cacao Brun
12.5
ml
Chambord
1
dash of
plum bitters
To Garnish
Flamed orange peel
Instructions
Stir down the ingredients for 15-20 seconds
Serve in a coupe glass and garnish with flamed orange peel