Water conservation is among the biggest environmental challenges in Southern California, and San Diego bartender Sean O’Connell created this bourbon cocktail with that in mind. The recipe requires no dilution and is meant to be served neat, which eliminates the need for ice. O’Connell batches the recipe in a pitcher and then chills the cocktail in the refrigerator prior to serving. At home, simply up the ratios accordingly, depending on how many servings you’d like to make.
¾ oz. Angels’ Envy Bourbon Finished in Port Wine Barrels
¾ oz. manzanilla sherry
¾ oz. amaretto
1 dash Scrappy’s Black Lemon Bitters
3 green manzanilla olives
Combine all the ingredients in a glass (or pitcher if you’re making a bigger batch) and stir to combine. Allow the cocktail to chill in the refrigerator, then garnish when you’re ready to serve. O’Connell suggests drinking the cocktail in three sips, eating one olive after each sip for the perfect flavor experience.