The Jimmy Dean is a tasty, brunch-friendly bourbon cocktail from Jeff Hagley at Restaurant Eugene in Atlanta and named for the famous purveyor of breakfast meats.
The star ingredient is Bärenjäger, a honey liqueur we love to bits. If you don’t have that specific brand, you could try one of the many honey bourbons on the market – but you might want to cut back a little bit on the plain bourbon, just to keep the proof down.
Hagley’s recipe calls for orange pekoe tea, a type of black tea. If you don’t have that type on hand, your favorite black tea will do – we like it with English breakfast tea.
Start by brewing the tea, and then allow it to chill a bit.
Bruise the mint leaves with your fingers, and toss them in the shaker. Add all remaining ingredients (except the brewed tea), and shake with ice. Strain into a tall ice-filled glass, top with the tea, and garnish with a freshly-slapped sprig of mint.
- Jimmy Dean cocktail recipe at Imbibe magazine