Bonal & Rye

from Todd Smith, Dalva, San Francisco

2 ounces whiskey
1 ounce Bonal Gentiane-Quina
½ ounce Cointreau
2 dashes orange bitters
1 dash Angostura bitters
Orange twist, for garnish

Stir with ice, strain into chilled cocktail glass, give it a good twist of the orange peel and use it as garnish.