African Flower
Stir ∙ 3 min ∙ 32.1% ABV ∙
The African Flower is a stirred bourbon cocktail rounded out with amaro and brown crème de cacao, finished with a swath of orange peel. Warm bourbon leads, with a bitter amaro edge and a whisper of cocoa sweetness underneath, closing dry on orange oil — a slow, contemplative nightcap.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: Bourbon 60 mlAmaro 5 mlBrown crème de cacao 5 mlOrange bitters 2 dashesOrange peel 1 swath
- Strain into the ice-filled glass (preferably over a large cube or chunk of block ice)
- Garnish with an orange twist
Tips
- Stir with large cubes for 20-25 seconds over ice; this bourbon-heavy build needs full chilling but only moderate dilution to stay strong.
- Measure the amaro and crème de cacao carefully since each is a small modifier meant to accent, not overpower, the 60 ml bourbon base.
- Express the orange peel over the glass by pinching it skin-side down near the surface, then rub it around the rim before dropping it in as garnish.
- Add the orange bitters directly into the mixing glass before stirring so they integrate fully rather than floating on top of the finished drink.
History
The African Flower is credited to bartender Becky McFalls, who created it around 2008 at Little Branch, a cocktail bar in New York City affiliated with the Milk & Honey group. The recipe was later documented and popularized through Sam Ross's Bartender's Choice app, which drew on drinks from Milk & Honey and its sister bars.
