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The Black Rose Is The Best Bourbon Cocktail For The Weekend

The drink is a modern staple from the New York bar culture in the early 2000s 

and it adds a pleasant sweet fruity layer to the iconic Sazerac while removing the aggressive absinth variable.  

The concept is the same, the execution is simple, and the results are light and tasty. 

The combination of bourbon, cognac, fruit syrup, and bitters simply works. 

The aim here is to create a basic, easy-to-make at-home cocktail that delivers. The Black Rose is an excellent choice, so let's get started! 

Ingredients: 1 oz. bourbon, 1 oz. cognac, 0.25 oz. grenadine, 3 dashes of Peychaud's Bitters, 1 dash of Angostura Bitters, ice, and lemon peel.

To prepare, you'll need a chilled rocks glass, a cocktail mixing glass, a strainer, a barspoon, a jigger, and a paring knife. 

Method: Chill the glass in the freezer for at least 30 minutes. Pour the bourbon, cognac, bitters, and grenadine into a cocktail mixing glass. 

Add a large handful of ice and stir until the glass is cold to the touch (approximately 15 to 20 seconds). 

Strain the cocktail into a pre-chilled glass without ice. Pour the oils from the lemon peel over the cocktail and discard. Serve. 

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