Elijah Craig Pksb Recipe
Make Elijah Craig Pksb Recipe in just 6m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Method
Cocktail
Build and stir
Add 2 oz Elijah Craig Small Batch Bourbon, 3 dashes Peychaud's bitters, and 0.25 oz simple syrup into a mixing glass. Fill the mixing glass with ice until nearly full.
Stir the mixture briskly for 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted — the outside of the mixing glass should be cold and slightly frosted.
Strain the chilled mixture into an old-fashioned glass over a single large ice cube (or a few regular cubes if you don't have a large cube).
Garnish and finish
Express the oils of an orange peel over the drink by holding the peel over the glass with the skin facing down and giving it a firm squeeze to release the oils. Rub the rim of the glass with the peel, then drop it into the drink. Optionally, add a Luxardo cherry on a pick.