Breakfast at George’s

Morning, meet happy hour

Photo: Johnny Autry


    • 2 oz. Old Forester bourbon

    • 1 egg yolk

    • 1 double-shot espresso (chilled)

    • 1/2 oz. heavy cream

    • 1/2 oz. agave syrup*

    • Orange zest

    • Suze bitters


  1. Shake all ingredients with ice in a cocktail shaker until smooth and chilled, about 20 seconds. Strain into a glass. Garnish with orange zest and several drops of Suze bitters (use Angostura if Suze is unavailable).

  2. *To make Tristan Ferchl’s agave syrup, mix one part hot water with six parts agave nectar.

Cocktail recipe from Tristan Ferchl of the Catahoula Hotel in New Orleans, Louisiana