Bourbon Cocktail

Scotch whisky is not among the most used ingredients in cocktails, far from it. Bourbon whiskey, however, has a nice track record in this respect. Think classics like Old Fashioned, Whiskey Sour and Boulevardier. This afternoon drink, the Bourbon Cocktail, is an opulent version of a Whiskey Sour with Cointreau and especially Bénédictine adding a cornucopia of spicy, herbal notes and aromas. A truly smooth and lush cocktail.

4 cl Bourbon whiskey

2 cl lemon juice

1 cl Bénédictine

1 cl Cointreau

1 dash Angostura

Shake the ingredients with ice. Strain into a coupe glass.

The recipe for this cocktail is taken from Swiss bartender Harry Schraemli's book, Das Grosse Lehrbuch der Bar, 1931. In the 1930s Schraemli began his bar courses at the Business and Hotel Management School in Luzern, Switzerland, where he for the following 20 years taught mixology to bartenders from all over Europe.