Picollo

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: build
• Glass: Coupe glass
• Garnish: Tortilla de Laranja Bahia
• ABV: 20%

Ingredients

• Spanish brandy — 1½ oz (45 ml)
• Rosso/rouge (sweet) vermouth — 1½ oz (45 ml)
• Angostura or other aromatic bitters — 1 dash
• Orange Bitters by Angostura — 1 dash
• Cinnamon stick — 1 unit

How to make it

1. Fill a mixing glass with ice.
2. Pour in Spanish brandy.
3. Add Rosso vermouth.
4. Include Angostura bitters.
5. Add orange bitters.
6. Stir gently and strain into a coupe glass.

A cocktail with Spanish brandy and sweet vermouth.

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