I picked up a bottle of creme de cassis and went looking for recipes online that paired it with bourbon. When I saw that the first hit was something by Jeffrey Morgenthaler I knew I was in the right place. About this drink he says:
"This one was named after a band that my business partner, Tony Figoli was in a long time ago. I thought the name was absolutely brilliant, so I decided to do up a drink to commemorate the band – and my favorite spirit at the time.
I think the creme de cassis really works well with the sour component of this drink, and who can beat American whiskey on a warm spring evening?"
I've made it with a couple of whiskeys that I have around the house but I'm liking the Rowan's Creek. At 100 proof it stands up well to the sour and sweet.
Shake long and hard, double strain onto rocks, garnish with lemon wedge.
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