This take on a classic cocktail is a popular pick at Terra in Jasper. It uses a locally-sourced Taber Corn Berbon from Bridgeland Distillery, and is distilled in the classic Kentucky Bourbon style.
- Ice Cube 1 large
- Bridgeland Taber Corn Berbon* 1 oz
- Brown Sugar Syrup ¾ oz (recipe below)
- Bark Bitters a dash
- Dehydrated Orange Slice 1
*If you can’t get your hands on a bottle of this, use a bourbon of your choice.
Brown Sugar Syrup
- In a medium saucepan over medium heat, combine ½ cup brown sugar and ½ cup water. Stir until sugar has dissolved and immediately remove from heat and let cool. Store in an airtight container in the fridge for up to one month.
- Set up a rocks glass with a king cube.
- In a mixing glass with ice, add the berbon (or bourbon), brown sugar syrup and bitters. Stir for 10 seconds and strain over the king cube. Garnish with dehydrated orange.
- Fill the glass with cedar smoke with a smoke gun*, cover with a coaster, and then remove the coaster upon serving.
*Don’t have a smoke gun? Take about a tablespoon of cedar wood chips (available at a hardware store or culinary shop), light one (on a safe surface like a pan), and then place a mason jar over the wood once it starts smoking. When the jar is full of smoke, quickly add a lid to capture it. At this point, you can strain your cocktail into the mason jar, then pour it into the glass with the king cube and garnish with the orange slice.