Drinks
Breakfast at George’s
Morning, meet happy hour
photo: Johnny Autry
Ingredients
-
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
Preparation
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).
*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
Related Stories:
Recipes
Simmer a Second Life Out of Crawfish
A Mississippi chef’s secrets to crawfish leftovers, plus a recipe for snapper with crawfish curry
Recipes
Classic She Crab Soup
A Southern coastal staple prepared by the matriarch of Edisto Island
Recipes
Fried Shrimp the Lowcountry Way
Plus, two seafood sauce recipes
Trending Stories:
Food & Drink
A State-by-State Guide to the South’s 35 Best Oysters
Oyster experts from around the South weigh in on their favorite oysters, by state
Food & Drink
How an Award-Winning Pastry Chef Doctors Up Boxed Cornbread
Even Kelly Fields whips up a box of Jiffy every once in a while. Here’s how she makes the store-bought stuff her own
Travel
Five Out-of-the-Way Spring Break Escapes
Remote Southern retreats to help you unwind and unplug