Nashville Hot Hot Chocolate

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Fall has officially begun and the cold weather has us missing the summer months, but the best part of cold weather is warm drinks.

Introducing the Nashville Hot Hot Chocolate. Featuring some of our Local Favorites, Olive and Sinclair’s Cinnamon Chili Chocolate, Davidson Reserve Rye, and Whisper Creek Sipping Cream with a little bit of cinnamon this is sure to warm you up on the cold nights ahead.

equipment:

2 quart Sauce Pot

Coffee Cup

Mixer

ingredients:

2 oz Davidson Reserve Rye
Olive and Sinclair Aztec Chocolate
4 oz Whisper Creek

Heavy Whipping Cream
Whole Milk Cinnamon Stick for Garnish

method:

Melt Chocolate in Whole Milk until light simmer. Blend Heavy Whipping Cream with Whisper Creek until soft peaks form. Pour Davidson Reserve into Coffee Cup. Top with Hot Chocolate. Give a quick stir. Top with Whisper Creek whipped cream. Garnish with a little cinnamon and chocolate shavings.

Bloody Brain Shot

Talk about some Halloween goodness right here! This scary-looking shot is achieved through the magic of curdling. Yup, curdling. 

With a little acidity in the Pickers Vodka base, the cream of the Blue Chair Bay Banana Cream Rum creates the look of a brain sitting at the bottom of the shot glass. But, despite the look, it's actually pretty darn tasty!

The trick to the look is using a straw to slowly drop the rum into the glass. When done, a few drops of grenadine add the remaining 'gross factor' perfect for any spooky occasion. 

equipment:

cocktail shaker
strainer
shot glass

ingredients:

1 oz Pickers Vodka
.5 oz Barsmith Lime Juice (or Rose's Lime)
.5 oz Blue Chair Bay Banana Cream Rum
a few drops of grenadine

method:

Combine the vodka and lime with ice and shake briefly to chill. Strain into shot glass. Using a straw, drop the banana cream rum into the glass to create a 'brain' in the glass. Add a few drops of grenadine and serve.

Saint Snapper

Even though we think that whiskey is at its most perfect neat in a glass, sometimes a delicious cocktail is what we want to drink, and who are we to stand in our own way? Do what you want to do and drink what you want to drink, that's what we say. 

Nashville's own Belle Meade Bourbon has been making a name for itself these past few years, quickly becoming one of the most popular whiskeys in town. While it stands strong on its own, it also plays well with others. Here at 3st of the Month, we like to play around with time-honored standards and offer a new spin, perhaps a fresh twist on a drink that you might not have had in a while.

Equipment:

Cocktail shaker
Cocktail strainer
Rocks glass

Ingredients:

2 oz Belle Meade Bourbon
1 oz cranberry juice
.5 oz simple syrup
.25 oz lime juice
.25 oz herbsaint (or absinthe)

Method:

Rinse rocks glass with Herbsaint, discard remainder. Fill glass with ice. In cocktail shaker, combine bourbon, cranberry juice, simple syrup, and lime juice with ice. Shake and strain into prepared rocks glass.

Penicillin Villain

Some flavors are just simply comforting. They may remind you of a certain memory or time in your life, or they might just make you feel good and safe and warm. For us; vanilla, honey, ginger, and lemon recall days of mom helping us feel better for whatever reason. Of course nowadays cocktails have the same effect, so why not mix it all up in a glass? Instant warm fuzzies!

We think its great that so many people in Nashville are making great products these days, and we love using them as often as possible. One such product is Pennington's Vanilla Rye Whiskey from our good friends at SPEAKeasy Spirits Distilling. Smooth rye whiskey with a delicious vanilla flavor, Pennington's makes a great shot, and also a great cocktail. We've added some other complimentary flavors and come up with some serious comfort in a glass.

Equipment:

cocktail mixing glass
bar spoon
cocktail strainer
rocks glass
lemon twist for garnish

Ingredients:

1.5 oz Pennington's Vanilla Rye Whiskey
.5 oz Barsmith Honey Ginger Cocktail Syrup
.5 oz lemon juice
2 dashes lemon bitters

Method:

Combine all ingredients in cocktail mixing glass with ice. Stir with bar spoon until well mixed and very cold. Strain into rocks glass with fresh ice and garnish with lemon twist.

Dixie Cup

We were just down in New Orleans for Tales of the Cocktail and poked our heads into the famous Napoleon House bar in the French Quarter to get a Pimm's Cup. One of the best, most refreshing summertime cocktails, it's a must-have. 

So now that we're back in Nashville, we wanted to do our spin on the classic Pimm's Cup and of course the first thing that came to mind is moonshine! Well, not just any moonshine, American Born Dixie Moonshine. It's a sweet tea moonshine that seriously tastes amazing! 

We paired it with some muddled cucumber, a little Pimm's No. 1 and a splash of club soda and the next thing you knew, we had one hell of a summertime sipper!

equipment:

cocktail shaker
muddler
collins glass
bar spoon

ingredients:

1.5 oz American Born Dixie Moonshine
1 oz Pimm's No. 1
4 slices cucumber, divided
2 oz club soda

method:

Place three of the four cucumber slices in the bottom of your cocktail shaker and press with your muddler to release the juice and flavors. Add the booze and a few ice cubes and give it a quick shaker before transferring entire contents to your glass. Top with club soda, give it a light stir to combine and garnish with that last remaining slice of cucumber.



'Nilla & Nut Old Fashioned

Waaaaay back in August of 2014 we kicked off this adventure we call 3st of the Month with a little more than 200 friends on the 3rd floor of Acme Feed & Seed in downtown Nashville. We had a loose 'anything goes' theme of "Booze 101" and had about 12 different tables of products. 

One of those first tables belonged to a new local product, Pennington's Strawberry Rye Whiskey. It's got the spice of a great rye whiskey, but with natural strawberry flavors. It was a hit. 

But here we are one year later getting ready for our big anniversary party (and we're heading back to Acme), and we're not the only ones that have been busy this year. Pennington's is coming back with not one - but two - new flavors! Just like the original Strawberry Rye, their new Vanilla Rye and Peach Apricot Rye have the spice you expect from rye whiskey, but with natural flavors that make them a blast for creating cocktails... and they're pretty good in shots. Even better, though they are sweetened, they have just enough sugar to make them go down easy (about half the sugar of that 'sphere of flame' cinnamon whiskey).

For this one, we're playing around with the new Vanilla Rye. And it's soooo good!

equipment:

rocks glass
bar spoon

ingredients:

2 oz Pennington's Vanilla Rye Whiskey
1 dash black walnut bitters
slice of orange

method:

This is an easy one - you can just build it in the glass! Start with a large cube of ice if you've got it. If you don't, that's fine. Just use a few regular cubes. Add in the booze and the bitters and stir it around for a minute or two to water things down a bit and toss in the orange slice before serving. 

Doctored Pepper

Not all moonshine is created equal. Historically, the term referred to any untaxed alcohol, those these days it's more commonly used to represent what's basically un-aged whiskey. Though, there's plenty of stuff out there that's more like vodka than moonshine. 

That's why we like - no, love - American Born Moonshine. It's made from a blend of corn and sugar and actually has a flavor to it. Yes, we like booze with flavor, is that so bad? It's also got a pretty high proof which is not so bad either. 

But just because we're using a moonshine with flavor, does not mean it's not just as versatile as any other spirit. Try making any of your favorite cocktails - a margarita, daiquiri, etc. - with moonshine and you'll see what we mean. This one might just be one of our all time favorite moonshine drinks. So go ahead and shake one up for yourself and see why we love it!

 

equipment:

cocktail shaker
strainer
coupe glass

ingredients:

2 oz American Born Original Moonshine
1.5 oz Meletti Amaro
1 oz dark cherry juice (you can find it in grocery stores or make your own)
.5 oz lemon juice
twist of fresh ground pepper and cherries for garnish

 

method:

Combine all ingredients (except the garnish of course) in a cocktail shaker with ice. Shake to chill and strain into a chilled coupe glass. Garnish with a twist of fresh-ground pepper on top and a few cherries. 

Blue Flame

We couldn't make cocktails for the 4th of July weekend without making a blue one, could we? Of course not.

Though it's not actually blue, Pickers Blueberry Vodka is made with real fruit, so the blueberry (which we notice is really more like a purple berry) is definitely the star of the show with this one. Pickers is made right here in Nashville with non-gmo corn, so it's naturally gluten free (and also really delicious). They also have the original and a really tasty Blood Orange Vodka, also made with real fruit. 

But the color had to come from somewhere, so we put a full ounce of blue curacao in this puppy. But don't go thinking just because it's bright blue that it's going to be too sweet. Pickers is just lightly sweetened and we mixed this simple drink with plenty of club soda, so it's light and refreshing - just what you need for a summer cocktail!

 

equipment:

cooler or tumbler glass

ingredients:

2 oz Pickers Blueberry Vodka
1 oz blue curacao
6 oz club soda or seltzer
cherry for garnish


method:

Add the Pickers and blue curacao to your glass filled with ice. Top with club soda and stir lightly to combine. Garnish and serve.


Bottle Rocket

As you probably know, we're taking July off from throwing our own 3st of the Month event.

Why? There's a few reasons. The first is that we already have an event that we're going to (you're welcome to join us). The second reason is that we're just kinda beat. We've been throwing these parties for almost a year. Which brings us to our third reason...we're working on one hell of a party in August to mark our 1 year anniversary! 

But just because we have good reason to take a month off doesn't mean we don't just feel a little guilty. So, we're making up for it by putting together this series of fireworks-themed cocktails so you can throw your own 3st in July - complete with a playlist and all. 

We couldn't do fireworks-themed cocktails without a bottle rocket. And like the flammable kind, this one packs a BANG! It's double-boozy thanks to the locally-made Pennington's Strawberry Rye Whiskey and a base of Anthem Cider (remember them from last December's "Bubbles" event?). Anthem is a great-tasting dry apple cider (not sweet) and perfect for this cocktail. 

We just ask that, like with real fireworks, you handle these safely. 

 

equipment:

10 oz resealable bottle
small funnel

ingredients:

2 oz Pennington's Strawberry Rye Whiskey
.5 oz fresh lime juice
1 oz cranberry juice
6 oz Anthem Apple Cider


method:

Make these in advance so you can ice them down. Using a funnel, add all ingredients to the bottle and reseal. Chill until drinking. 

Nashgroni

Hopefully by now you're clued into the fact that we make cocktails with shit we like. Be it a classic booze or something small and new to the market, we love turning you on to the stuff you should be drinking.

So, listen up: here's two things you should be drinking in one. A Negroni and Corsair's Barrel Aged Gin.

We could go on and on (and we have) about how much we love a good Negroni. One of the many reasons we love this drink is how easily you can alter it with the substitution of ingredients. In the case of this cocktail, we've held back the Campari and reached instead for Cynar. Owned by Campari, Cynar is an artichoke-based amaro from Italy. Compared to Campari, the flavor is softer, fuller and rounder than its bright red cousin. 

The other key to this being a NASHgroni is the gin. Hailing from hometown hero Corsair Distillery, this barrel aged gin is unlike any other gin on the market. Though there are certainly other delicious gins that are aged in barrels, we know of no other that ages them in spiced rum barrels. This step gives their already delicious rum a level of additional spice and sweetness that pairs perfectly with Cynar in this cocktail. 

 

equipment:

cocktail mixing glass
bar spoon
strainer
rocks glass

ingredients:

1.5 oz Corsair Barrel Aged Gin
1.5 oz Cynar
1.5 oz sweet vermouth
strip of orange zest for garnish 


method:

Super simple - just add the booze to a cocktail mixing glass, fill with ice and stir to chill. Strain it into a rocks glass with fresh ice and garnish with orange zest. 

Bee's Knees

Created in Paris in the early 1930s, this cocktail is the definition of simplicity. Just three ingredients (four if you count the ice), it's what a balanced cocktail should be. 

We think a great cocktail should have a relationship between three elements: flavor of the booze (bitter, herbal, woody etc.), acidity and sweetness. If one gets too far out of whack, you end up with something that just doesn't seem right. Ingredients like bitters can help boost the flavor. Citrus juices are the go-to for acidity. And more often than not, simple syrup is used for sweetness.

But with this cocktail, all you need is to start with a great gin. Good thing we have one. Made right here in Nashville, Corsair Distillery has won a butt-load of awards for their Artisan Gin. And for good reason. It's made in very small batches using the 'gin-head' basket on their hand-hammered copper pot still to infuse the flavors of their unusual mix of traditional and unique botanicals.

 

equipment:

cocktail shaker
strainer
coupe glass

ingredients:

2 oz Corsair Artisan Gin
.75 oz fresh-squeezed lemon juice
.75 oz honey syrup (equal parts honey and water)


method:

Add all three ingredients to a cocktail shaker. Fill with ice and strain into your chilled glass.

Princeton Shadow

If you ask us, port wine doesn't get enough love as an ingredient in cocktails. It's all about vermouth, vermouth, vermouth! But this fortified wine can add exceptional depth to cocktails when used with spirits that can stand up the rich flavor. 

We found just the spirit to do that. Corsair Barrel Aged Gin

A local favorite distillery here in Nashville, Corsair has won awards and praise all over the world for their experimental distillations. A few years back, they decided age their already delicious gin in charred oak barrels that they had used to age their spiced rum. The result? Incredible. The process not only mellowed the flavors of the gin but added spice and complexity that make this gin the perfect balance to the port in this spin on a classic Princeton cocktail.

 

equipment:

cocktail mixing glass
bar spoon
strainer
rocks glass

ingredients:

2 oz Corsair Barrel Aged Gin
1 oz port wine
lemon zest for garnish


method:

Add the gin and port to a cocktail shaker and fill with ice. Stir it to chill before straining into a rocks glass with fresh ice. Express the oils from the lemon peel into the cocktail and drop into the glass for garnish.

Moonshine Julep

Of course the traditional method of making a mint julep calls for bourbon. But if you know us at all by now, you know we're not necessarily traditionalists. 

There's a million and one ways to make a mint julep, but this method calls for a homemade fresh mint syrup. To make, take equal parts of granulated sugar, water and tightly-packed mint (stems and all). Bring it to a boil and remove from the heat to let it cool before straining to remove the mint. What's left will keep refrigerated for a couple weeks.

But back to that moonshine. We're using one of our all-time favorites, American Born. It's important to note that not all moonshines are made equal. Many are basically just vodka, but not American Born.  Packing a proof of 103, it has sweet grain flavor and is basically just unaged whiskey. It's good stuff and perfect for making a mint julep.

 

ingredients:

2.5 oz American Born Moonshine
1 oz mint syrup (see recipe above)
sprig of fresh mint

method:

Fill your glass with crushed ice. In a separate mixing glass, combine the moonshine and mint syrup and pour over the crushed ice. Garnish with a sprig of mint. 

 


Scarlett O'Hara

Folks who came to our "Drink Local" event in March had a chance to get the first taste of a yet-to-be-released local product, Pickers Vodka. It was presented in true top-secret format, without a label on the bottle, as it was not released until earlier this month.

Made right here in Nashville with non-gmo corn, it's distilled 11 times with a state-of-the-art column distillation process that allows the folks over at SPEAKeasy Spirits Distillery to fine-tune the temperature within half a degree. That might seem trival, but it helps make sure that the final result is clean and pure. And since it's made with corn, it's also naturally gluten free. 

But what really got our attention about Pickers Vodka is the FLAVOR! Made with real fruit, the two flavors they've release so far, Blueberry and Blood Orange, redefine the category of flavored vodkas. The taste is of fresh fruit (not chemicals like many others!) and is barely sweetened. 

Lucky for us, they're bringing back their Blood Orange vodka to our "Tres de Mayo" 3st of the Month. And this time, it has the label on it.

 

equipment:

cocktail shaker
strainer
martini glass

ingredients:

3 oz Pickers Blood Orange Vodka
.5 oz Collins Cordials Triple Sec
1 oz fresh-squeezed lemon juice
1 oz simple syrup (equal parts sugar and water)
strip of lemon zest for garnish


method:

Pre-chill your martini glass before getting started. Combine all liquid ingredients in an ice-filled shaker and shake for 15 seconds to chill. Strain into chilled martini glass. Express the oils from the lemon zest over glass before adding to the rim to garnish.

 

The Perfect Mint Julep

It's almost Derby time and that means it's also JULEP TIME! 

For the unexperienced, a Mint Julep might seem like a ladies drink, soft and supple, with sweet notes of mint. Don't be fooled, it's one boozy-ass bourbon-packed cocktail, lightly-sweetened and enhanced with fresh mint. 

There's a million and one ways to make them, but after some experimenting, we've narrowed down the recipes to this version, which we like to call The Perfect Mint Julep. 

It starts with the right Bourbon. Of course, we here in Nashville often reach for Belle Meade Bourbon. They just recently won Double Gold at the San Francisco World Spirits Competition, so you know it's good. But you know what else? Take a look at the label. There's horses on there - see, it must be perfect for Mint Juleps!!

The other thing we like to do is to make a mint extract of sorts. Start this process at least a day ahead. For each cocktail you'll make you will need 1/2 ounce of this extract, so plan accordingly. We've included the easy recipe below. 

Finally, you'll want to have a good julep cup, crushed ice and a short straw. Why a short straw you ask? Because it conveniently puts your nose right above the fresh mint sprig, enhancing the enjoyment of this perfect classic cocktail.

 

equipment

mixing glass
julep cup
short straw

ingredients:

2 oz Belle Meade Bourbon
.5 oz mint extract (see recipe below)
.5 oz simple syrup (equal parts sugar and water)
fresh mint sprig


method:

Mix together your liquid ingredients and set aside. Fill your julep cup with the crushed ice halfway before placing the sprig of mint so that the top leaves extend about an inch from the rim. Fill the rest of the way with ice, using it to hold the mint sprig in place. You'll want to overfill the cup with ice so it's rounded on top. Carefully pour in your bourbon mixture, add a straw, kick back and enjoy.


Mint Extract

Make the mint extract by infusing 10 fresh mint leaves with every ounce of Belle Meade Bourbon. Let sit at least 24 hours before using. 

Brother Raphael

With Bitter Lovers around the corner, we've been talking about amari a lot lately. Though technically not an amaro, Bonal Gentiane Quina shares many traits with its Italian counterparts. A French aperitif wine, Bonal was created in 1865 by a monk named Brother Raphael and is commonly known as "ouvre l’appétit" or the key to the appetite. Aperitifs are similar to Italian amaris in that they often infuse bitter botanicals into a base of alcohol. In the case of Bonal, this base is a fortified wine called Mistelle. Unlike typical wines which result from the fermentation of grape juice, Mistelle is made by adding alcohol (often brandy) to the juice of the crushed grapes instead of fermenting. Since the fructose of the juice has not been converted to alcohol, Mistelle has a characteristic fresh fruit flavor. But Mistelle alone would not be Bonal. The infusion of gentian root, cinchona (quinine) and herbs of the Grand Chartreuse mountains give it a characteristic flavor unlike many other aperitifs you'll find today. 

With one of the key ingredients of Bonal being cinchona bark, the base of modern day quinine (tonic) water, the first thing we reached for was gin. You know, gin and tonic? The gin from our friends at Corsair is incredible and, sure enough, it paired perfectly with Bonal, especially when lightened to a effervescent cocktail with a little soda water.

Okay, enough talk already. . . Let's make the damn drink!

 

equipment:

collins glass

ingredients:

2 oz Bonal Gentiane-Quina
1 oz Corsair Gin
2.5 oz seltzer
long strip of lemon peel


method:

Fill a Collins glass with ice and build the cocktail in the glass, starting with Corsair Gin, adding Bonal and seltzer. Stir lightly to distribute and garnish with the strip of lemon zest, circled inside the glass.

The Absinthe Father

For anyone lucky enough to attend our "Whisk(e)y VS Bourbon" 3st of the Month event at The Rosewall, this drink is likely one they're still thinking about today. 

Created by Ed Kolb, a bartender at Rolf and Daughters, the Absinthe Father doesn't just have perhaps the coolest name around, but its complexity is rivaled only by it's downright deliciousness!

Ed was nice enough to share this recipe with us today and we're paying it forward by sharing it with you. You'll need to put a little prep into making the ginger syrup ahead of time. To do this, you'll juice 1 pound of fresh ginger and mix that ginger juice with 1.5 cups granulated sugar until dissolved. Another key ingredient (besides the Belle Meade Bourbon, of course) is the Steen's Cane Syrup. It's a southern staple, so you should probably go ahead and get some for your pantry anyway.

 

The Absinthe Father Cocktail from 3st of the Month

equipment:

cocktail shaker
strainer
rocks glass

ingredients:

2 oz Belle Meade Bourbon
.5 oz ginger syrup
.5 oz Steen's Sugar Cane Syrup
.75 oz fresh lemon juice
2 dashes orange bitters
rinse of absinthe for the glass


method:

Combine all ingredients except the absinthe in a cocktail shaker and shake for 15-20 seconds to chill. Rinse glass with a little absinthe, add a couple ice cubes and strain cocktail into glass.

Sorghum n' Sage Cocktail

When it comes to making great cocktails, it can be simple like a classic daiquiri or complex like this Sorghum n' Sage cocktail. With six ingredients (including the garnish), it's nothing to difficult to make, yet all of the flavors pair together to make a drink that's both boozy and deep.

One of the key elements in this drink is the sorghum syrup. Easy to make, it's simply equal parts water and sorghum, blended together. It adds subtle sweetness and wonderful grassy flavor.

Speaking of wonderful flavor, we like to think that the most important ingredient in this cocktail is the Belle Meade Bourbon. Hailing from the guys at Nelson's Green Brier Distillery, we find it to be great for cocktails...and pretty damn tasty neat too.

 

The Sorghum n' Sage bourbon-based cocktail from 3st of the Month

equipment:

cocktail mixing glass
bar spoon
strainer
rocks glass

ingredients:

2 oz. Belle Meade Bourbon
1 oz sorghum syrup
.75 oz Averna Amaro
.5 oz Pear Liqueur
5 drops black walnut bitters
prig of fresh sage for garnish

 

method:

Start by pre-chilling your rocks glass with ice and water. In your cocktail mixing glass, add a few ice cubes and pour in your bourbon, amaro, sorghum syrup, pear liqueur and black walnut bitters. Stir to chill before straining into your chilled cocktail glass with a couple ice cubes. Spank the sage between the palms of your hands to release aromatics and place in the glass to garnish. Enjoy.

 


Stonefruit Sipper

Summer is winding down and with it so is the abundance of fresh fruits and summertime flavors. But don't go whining about it, drown your sorrows in booze like the rest of us.

This deliciously-drinkable cocktail is made with Belle Meade Bourbon, one of our booze partners for our September 3st of the Month event. With it we added fresh summer flavors though the addition of apricot liqueur, peach bitters and Aperol. 

When making cocktails, it helps to think of them like any other recipe - pulling together a balance of flavors ranging from sweet, sour, bitter and even sometimes a little salty. One taste of this one and you'll agree that the elements come together in perfect harmony.

 

equipment:

cocktail mixing glass
strainer
bar spoon
cocktail glass

ingredients:

2 oz Belle Meade Bourbon
.75 oz fresh-squeezed lemon juice
1 oz Lillet Blanc
.5 oz Aperol
.5 oz Apricot Liqueur
.5 oz Eli Mason Demerara Syrup
2 dashes peach bitters
star anise for garnish


method:

Start by chilling your cocktail glass with ice and water while you prepare the cocktail. Fill cocktail mixing glass with ice and add all ingredients except garnish. Stir to chill. Discard ice from pre-chilled cocktail glass and strain cocktail into glass. Float the star anise on top and serve.

Ambition Cocktail

As most folks know, good quality grenadine is made from pomegranates. However, we have something that we love even more than grenadine - pomegranate molasses. A concentrated syrup made from pomegranate juice, pomegranate molasses is one of our favorite cocktail enhancers, providing complexity in flavor that even the best grenadines will never achieve. 

Pomegranates have a rich history with cultural significance that runs all the way back to ancient Egypt, where they were a symbol of prosperity and ambition. 

And when it comes to ambition, there are few products out there that sum up that word as well as Belle Meade Bourbon. One of our partners for September's 3st of the Month "Whisk(e)y VS Bourbon" event, Belle Meade Bourbon is a product of Nelson's Green Brier Distillery. The guys over at NGBD have resurrected what was once the nation's largest producer of Tennessee Whiskey. Now that is what you call ambition.

 

Pomegranate Molasses makes this bourbon-based cocktail AMAZING!

equipment:

cocktail shaker
strainer
cocktail glass

ingredients:

2 oz Belle Meade Bourbon
1 oz Cynar
.5 oz pomegranate molasses
1 oz fresh-squeezed orange juice
2 dashes orange bitters
strip of orange zest for garnish

 

method:

In a cocktail shaker with ice, add all ingredients except orange zest. Lightly shake to combine and strain into your glass. Express the oils of the orange over the cocktail and rub along the rim of the glass before adding it as a garnish.

NOTE: Though we typically don't shake our bourbon cocktails, the viscosity of the pomegranate molasses is best incorporated by a quick shake. You may also stir to combine if you wish.