1½ oz. Bulleit bourbon
4 Dashes of Peychaud’s bitters
½ oz. Brandied cherry juice
¾ oz. Kolsch syrup*
Shake and strain over ice. Garnish with orange zest and three brandied cherries. *For the Kolsch syrup, reduce Kolsch beer to 1/3 by simmering for 30-40 mins then add an equal amount of raw sugar.
This recipe created and submitted by Drew Rowland, Food and Beverage Supervisor, The Westin. Submit your own cocktails to Cheers here for a chance at being published, or Tweet/post them at us using the #MyCocktail hashtag.
