Bourbon, red wine syrup, vermouth and acid phosphate meet in a why-didn’t-we-think-of-that kind of cocktail.
1 1/2 oz. bourbon
1/2 oz. Claret syrup (see below)
2 tsp. dry vermouth
1 tsp. acid phosphate
3 dashes Peychaud’s bitters
Tools: shaker, strainer
Combine all ingredients and shake with ice cubes. Strain into chilled cocktail glass.
Claret syrup: Combine equal parts of a rich simple syrup (2:1) and a Bordeaux-style red wine.
Darcy O’Neil, Artofdrink.com