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Biscotti Dessert Cocktail


  • 1 oz Zaya Gran Reserva 12-Year Rum
  • .75 oz Faretti Biscotti Liqueur
  • 2 drops Orange Bitters
  • 2 drops Saline Solution (see notes below)
  • Orange Peel (for garnish)


  1. Add all ingredients, besides the orange peel, in mixing class or cocktail beaker

  2. Add ice and stir for 20-25 seconds

  3. Strain into a dessert wine or cordial glass and garnish with an orange peel

Recipe Notes

Saline Solution 

In a dasher bottle, combine 3 oz of hot water and 4-5 pinches of salt. Shake well until the salt dissolves. Adding a dash or two to your cocktail will really brighten up and unite flavors.