Inspired by the tried-and-true combo of jam on toast, this brunch cocktail from Charleston perfectly translates breakfast to the cocktail glass.
1½ oz. bourbon
¼ oz. Drambuie
½ oz. honey syrup
½ oz. fresh lemon juice
1 heaping barspoon orange marmalade
2 dashes Bittermen’s Mole bitters
Tools: shaker, strainer
Glass: double rocks
Garnish: thyme sprig, orange slice
Shake all the ingredients well, pour the contents into a double rocks glass. Garnish.
Megan Deschaine, The Macintosh, Charleston, SC
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.