Recipe courtesy Arunas Bruzas, head bartender, The Blanchard, Chicago
This restaurant’s namesake cocktail is finished with a flamed orange peel to enhance the smoky elements from the Bourbon and impart citrus aromas to the drink. Although Bruzas brews up a cherrywood-smoked vanilla and lavender-saffron syrup, we’re recommending a simple vanilla syrup to add sweetness.
Published: June 30, 2016
In a mixing glass, combine all ingredients except garnish with ice. Stir and strain into a rocks glass over fresh ice. Garnish with a flamed orange peel.