Bourbon and cassis work so well together that we would have assumed this tasty sipper was a time-worn classic. Surprisingly, it only harks back to 2008, when the incomparable Jeffrey Morgenthaler invented it while working at the Bel Ami Lounge in Oregon.
- 2 part Bourbon
- 1 part Lemon juice
- ½ part Crème de cassis
- ½ part Simple syrup
- 1 dash Aromatic bitters or Lemon bitters
Shake with ice and strain into an ice-filled glass. We like it garnished with blackberries or a slice of lemon.
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