A hearty thanks to Angelina K. in Durango who sent this nifty recipe for The Revolver in last week –
…My husband did his residency in Atlanta at Emory and during our time “down South” we became big fans of Bulleit bourbon. You mention it now and then, and we share your penchant for the comfort foods and libations of the Southern tier (though we don’t miss the Atlanta metro that much).
If you haven’t posted The Revolver before, it’s a snap to stir together and the orange bitters and the oils from the peel just take this one over the top. Now and then my husband will stir 2 ounces of espresso sweetened with a little brown sugar in, an amazingly good variation…
Thanks Angelina, we are Bulleit fans around here and love the coffee angle too. Cheers.
1 and 1/2 ounces Bulleit bourbon
1/2 ounce good coffee liqueur
2-3 dashes orange bittersGarnish: Orange peel
Fill a mixing glass with ice, then add the bourbon, coffee liqueur, and bitters. Stir until well mixed and chilled.
Strain into a pre-chilled (cocktail) glass, garnish with the orange peel, and go to it.
Enjoy.
