sub-bourbonThis is a recipe from 1959.  The name alone makes me want to serve it up.  The original garnish is an orange slice but I didn’t have an orange and I did have cherries.  So I stuck two cherries on the end of this two pronged fork.  It seemed to fit the name and the flavor.


1 1/2 ounces bourbon

1 dash orange curacao

5 drops angostura bitters


Pour over ice cubes in an old-fashioned glass.  Top with club soda.

** Frank Miller ( March-April Issue Bon Appetit, 1959


About sosatisfying

I grew up a vegetarian in So Cal. I lived for quite a few years in NYC and now I live in Atlanta, GA. I guess these various regions have had an affect on my cooking/eating style. Mexican food is certainly my comfort food - the more down home the better. Italian is my daily bread. And I love greens, grits and anything made better with Vidalia onions.
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