2 oz bourbon (Bulleit preferred) 1/2 oz coffee liqueur (Tia Maria preferred) 2 dashes Orange bitters Garnish with orange twist A drink created by Jon Santer at Bruno’s in San Francisco
A riff on the Oatmilk and Honey cocktail from NYC bar The Spaniard, as relayed by Imbibe. 1 ½ oz. bourbon ¼ oz. crème de cacao ¼ oz coffee liqueur 1 oz. almond milk ½ oz. honey syrup pinch salt
Invented by a dear friend. 2 oz bourbon 1 oz lemon juice 1/3 oz maple syrup 4-5 drops cardamom bitters Combine in a shaker with ice. Serve in an old fashioned glass. (alternates: lime juice, or agave)
A friend suggested that since I often get slightly mixed up while driving that I should create a cocktail called the Wrong Direction. This drink is sweet at the start with a pleasantly dry bitter aftertaste. Just like going the wrong direction. 1 oz bourbon 1 oz brandy 8 dashes chocolate bitters 5 dashes celeryContinue reading “wrong direction”
Discovered this on a trip to Vancouver at Mamie Taylor’s in Chinatown. This is my reproduction. 2 oz bourbon or american whiskey 1 oz lillet ¾ oz averna amaro dash of angostura bitters combine in an old fashioned glass, and fill with ice.
A friend asked for a drink reminiscent of Dune…. 2 oz bourbon ½ oz rosemary syrup 8 drops cardamom bitters 4 drops chocolate bitters combine in a shaker over ice, strain into an old fashioned glass filled with ice.
I had this one in a surprising retro bar. The bartender used Jim Beam Devil’s Cut, but any quality bourbon suffices. It’s a very uncomplicated yet delicious drink. 2 oz bourbon ¾ oz agave syrup 3 dashes chocolate bitters (or more to taste) combine in a cocktail shaker over ice.
The Last Word is one of my favorites. I wondered how bourbon would change the drink. This is the delicious result. 1 oz bourbon 1 oz luxardo maraschino 1 oz chartreuse 1 oz lemon juice combine in shaker over ice, strain into cocktail glass.
1 oz calvados (apple brandy) 1 oz bourbon 1 tsp sugar 2 dashes angostura bitters slice of tart apple, juiced combine in shaker over ice, strain into cocktail glass. garnish with another slice of granny smith apple
2 oz bourbon ¾ oz campari ½ oz simple syrup dash of peychaud’s bitters combine in shaker over ice, strain into cocktail glass.