Red Meat and Brown Liquor Recipes

A more complex Bourbon Sour made with Bénédictine and a little Cointreau.

David Embury, the author of The Fine Art of Mixing Drinks, believed a cocktail should whet the appetite, not dull it. And that a drink should be made with good-quality liquors, and should not be sweet or syrupy. His Bourbon Cocktail is just that: a complex yet balanced elixir.... Read More