- 2 oz Bulleit bourbon
- 1 tsp rich simple syrup
- 3 dashes Angostura bitters
stir with ice, strain into cocktail glass
twist swatch of thin-cut lemon peel
I first saw this recipe in the book Imbibe! by David Wondrich. The book is a great tale of the Early American Cocktail scene and its greatest proponent, Professor Jerry Thomas.
This is basically an Old Fashioned without the fruit. It makes good use of the Bulleit Bourbon as Bulleit is not something I would consider sipping straight up or on the rocks.