Bulleit Recipe
Make Bulleit Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Digestif
Method
Digestif
- 1
Chill glass
Place an old-fashioned glass in the freezer for 5–10 minutes or fill it with ice water while preparing other ingredients to lightly chill the glass.
- 2
Prepare orange peel
Use a vegetable peeler or paring knife to cut a 1.5–2 inch strip of orange peel, avoiding too much pith. Set aside.
- 3
Build the drink
Discard ice water from the chilled glass if used. Add 1 large ice cube to the glass. Measure and pour 2 oz Bulleit Bourbon over the ice, then add 0.25 oz simple syrup and 2 dashes Angostura bitters.
- 4
Stir
Using a bar spoon, stir the mixture gently for 20–30 seconds (about 20–30 rotations) until well chilled and slightly diluted.
- 5
Express and garnish
Hold the orange peel over the glass, skin side down, and give it a firm twist to express the oils over the surface of the drink. Rub the rim of the glass with the peel and drop it into the drink. Optionally, add a Luxardo cherry on a pick.
- 6
Serve
Serve immediately as a digestif alongside dessert or after a meal. Sip slowly.