For those yearnings for a serious cocktail and a martini just won't cut it, here's a bourbon cocktail that never goes out of style.
Christopher Cho, currently General Manager and Bar Manager of Ayden Kitchen & Bar in Saskatoon, SK shows us his recipe with Bulleit Bourbon at Charcut Roast House in Calgary, AB.
1½ oz. Bourbon
1 Raw sugar cube
3 dashes Angostura Bitters
In a Boston glass shaker, add sugar cube and bitters.
Muddle until the sugar cube breaks down and is dissolved. Add bourbon and ice, and stir until cocktail is diluted and chilled, about 1 minute.
Strain into an Old Fashioned glass. Add ice.
Squeeze the orange peel to release the oils over top of the drink and rim the glassware with peel.
- 1 cocktail