Serve in a
Coupe glassGarnish:
Flamed orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Bourbon whiskey |
| 1⁄2 fl oz | Triple sec liqueur |
| 1⁄4 fl oz | Bacardi Ocho Anos |
| 1⁄2 fl oz | Freshly squeezed orange juice |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
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Comment:
A dry bourbon-based citrussy sour lifted by rich aged rum complexity.
Perhaps also try the regarded riff on this classic by Scott Kennedy of Café Cancale, Chicago, USA. Scott's recipe comprises 30ml bourbon, 22.5ml aged rum, 15ml orange curaçao, 15ml orange juice and 22.5ml lemon juice.
About:
Adapted from a recipe in Lucius Beebe's 1946 The Stork Club Bar Book.
