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.
- 3 leaves Mint
- 1½ parts Bourbon or Rye whiskey or Irish whiskey or Blended whiskey
- ¾ part Honey liqueur
- 1 part Orange juice
- 4 parts Cold Black 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.
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- Jimmy Dean cocktail recipe at Imbibe magazine