- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 8/7/14 at 1:04 pm to AreJay
Pretty good discussion of the topic HERE
Like a lot of classics, it has been modified and branched out in all directions for various purposes. I make a heavily-modified version:
+1-2 sugar cubes (I use 1- some people like more)
+dash each of Regan's Orange and Peychaud Bitters
+splash of water
muddle the above in a cocktail tin until sugar is dissolved.
+shot of rye/bourbon
+splash of Benedictine (NOT B&B)
add ice and stir. strain into a chilled tumbler (or cocktail glass, if you prefer). zest a strip out of an orange over the drink, getting a nice spray of oil on the surface and insides of the glass. garnish with a Luxardo cherry and the strip of zest
Like a lot of classics, it has been modified and branched out in all directions for various purposes. I make a heavily-modified version:
+1-2 sugar cubes (I use 1- some people like more)
+dash each of Regan's Orange and Peychaud Bitters
+splash of water
muddle the above in a cocktail tin until sugar is dissolved.
+shot of rye/bourbon
+splash of Benedictine (NOT B&B)
add ice and stir. strain into a chilled tumbler (or cocktail glass, if you prefer). zest a strip out of an orange over the drink, getting a nice spray of oil on the surface and insides of the glass. garnish with a Luxardo cherry and the strip of zest
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News