Niles Peacock, who just opened Niles Peacock Kitchen & Bar at Salish Crossing, shares his recipe for Brown Velvet.

This drink is mostly alcohol, but it remains a smooth sipper, he says.

Ingredients

1oz Ron Zacapa Rum, Solera Gran Reserva
1oz Aperol
1oz Cocchi Americano Rosa
1oz Verjus
1/4oz Grade B Maple Syrup
2 Drops Scrappy's Black Lemon Bitters
Orange Peel Garnish

Instructions

Stir all ingredients but the garnish in ice filled mixing glass and strain into chilled coupe. Add garnish. Enjoy!

Courtesy of Niles Peacock Kitchen & Bar, Edmonds

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