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Black Rose


2 oz. bourbon
2 dashes Peychaud’s bitters
1 dash grenadine
Ice
Tools: barspoon
Glass: Old Fashioned
Garnish: flamed lemon peel

Fill glass three-quarters full with ice. Add bourbon, grenadine and bitters. Stir and garnish.

From
The Essential Cocktail: The Art of Mixing Perfect Drinks by Dale DeGroff (Clarkson Potter 2008)

 

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