Southeast Press Recipe

Prepare glass

Chill an old-fashioned glass in the freezer for 5–10 minutes, or fill it with ice water while you make the cocktail to cool it; discard ice water before serving.

Combine ingredients

In a cocktail shaker, add 2 oz bourbon, 0.5 oz raspberry liqueur, 0.5 oz ginger liqueur (or ginger syrup), 0.75 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Add ice and shake

Fill the shaker halfway with ice and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Strain

If serving on a large ice cube: double-strain the cocktail into the chilled old-fashioned glass over a single large cube or sphere. If you prefer a more diluted, colder drink, pour over cracked ice.

Garnish and finish

Express the oils of an orange twist over the drink by holding the twist skin-side down above the glass and giving it a firm pinch; rub the twist on the rim and drop it in. Optionally skewer 2 fresh raspberries and rest on the rim or drop in as a garnish.

Serve immediately and enjoy as a sweet-savory, grown-up nightcap — the balance of warm bourbon, bright raspberry, and warming ginger makes this an ideal closing cocktail.

Use a fine strainer if you used citrus pulp to keep the drink smooth. Serve with a short spoon if guests want to muddle the raspberries further in the glass.