The vibrant flavors of orange and lemon juice balance out the warm vanilla and oak notes of aged spirits in this southern favorite. At Café Cancale in Chicago, Scott Kennedy uses dry curaçao instead of triple sec.
1 oz. bourbon (Kennedy uses Old Forester 86 proof)
¾ oz. aged rum (Kennedy uses Angostura 5 year)
½ oz. dry curaçao
¾ oz. fresh lemon juice
½ oz. fresh orange juice
Tools: shaker, strainer, fine strainer
Garnish: flamed orange peel
Combine all the ingredients in a shaker with ice, then shake to chill. Double strain into a chilled glass. Garnish.
Scott Kennedy, Café Cancale, Chicago
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