DAILY SHOT

Good Eats

Cocktail Hour: Fall in a Glass

By Jed PortmanOctober 18, 2013

Here at Garden & Gun, we sip bourbon year-round. If brown water does have a season, though, it is undoubtedly fall, when the leaves outside fade to the same oaky hue as a bottle of Woodford Reserve. Embrace the chilly weather with North Carolina bartender Gary Crunkleton’s Bumble Bee, a bourbon cocktail fortified with cream, honey, and mole bitters. Pair it with a good book on a lazy afternoon or mix a batch for a fall get-together. With a smooth texture and a healthy sting, it’s a crowd-pleaser in more ways than one.


 

The Bumble Bee 
The Crunkleton, Chapel Hill, NC

2 oz. high-proof bourbon (Crunkleton prefers Old Grand Dad 114 proof)
1 oz. heavy cream
1 oz. fresh-squeezed lemon juice, from roughly one lemon
1 oz. honey
1 fresh egg white
2 dashes mole bitters*

Combine all ingredients in a mixing glass or a cocktail shaker. Shake hard for several minutes, then add ice and shake for two minutes more. Strain into a chilled martini or coupe glass. Serve without ice, garnished with a few shakes of nutmeg.

*While Crunkleton uses Bittermens, mole bitters are available from several other suppliers. And if you can’t find them, he says, substitute Angostura or Peychaud’s.

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