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1 3/4 oz Germain Robin XO brandy, 1 1/2 oz Oloroso El Maestro Sierra 15yrs Sherry, 3/4 oz Creme de Peche Mathilde liqueur, 2 drops Orange bitters. Combine all ingredients in mixing glass. Gently stir for 15 seconds. Strain into chilled large Coupe glass. Garnish: Flame orange peel & rest in glass. **Cocktail by Carlo Splendorini of Gitane Restaurant in San Francisco; Finalist in the 2010 Sherry Cocktail Competition

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