Another gem from the Thanksgiving extravaganza.
We already had bourbon and amaretto in mind for other parts of the meal. The original thought was to make a godfather, but noticing the PDT cocktail book while imbibing at Second Bar + Kitchen lead to skimming through it at Book People and ultimately leading to a serious cocktail level up.
We substituted Luxardo for Lazzaroni, and Bulleit for Rowan’s Creek. We also tweaked the proportion of amaretto to bourbon closer to a 2 to 1 ratio to make a little sweeter.
- 1 bar spoon St. Dalfour Fig Preserves
- 2 dashes Angostura Bitters
- ½ oz Luxardo Amaretto Liqueur
- ¾ oz Fresh Lemon Juice
- 2 oz Bulleit Bourbon
- Shake over ice, double-strain into a chilled cocktail glass.