Uploaded March 2017 | Updated September 2026, 11 hours ago

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Take a minute with The Manual to concoct this spicy gem of a cocktail - The Petra at Xiao Bao Biscuit in Charleston with mixologist Joey Ryan.

2 oz Ginger Beer
2 oz Bulleit Bourbon
1 oz Campari
1/2 oz Chili Honey

Method: Add ice, shake, and strain over a large ice cube. Garnish with orange peel. Add a dash of Peychaud bitters to finish.

Salud!

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