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This recipe is by Julia Reed and takes 30 minutes, plus chill time. Tell us what you think of it at The New York Times - Dining - Food.
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Ingredients: bourbon, maple syrup, dry sherry
cooking.nytimes.com
Jeffrey Morgenthaler, the bar manager of Pépé Le Moko and Clyde Common in Portland, Ore., enjoyed amaretto sours as a young man As a bartender, he embarked on a project to make a better version of this often-mocked drink, which was typically composed of just amaretto and sour mix He boosted the alcoholic strength by mixing in nearly a full ounce of overproof bourbon, replaced the sour mix with real lemon juice and added an egg white — a common ingredient in many sour recipes from the past
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Bianco is a vanilla-spiced sweet vermouth from Italy.
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A unique variation on a classic Sour made with rye, lemon juice, orange juice, and grenadine.
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Hot toddy made with chamomile tea, honey, and whiskey. This nightcap will help you doze off in no time! Feel free to make this hot toddy with whiskey, rum, or brandy.
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In this bbq baby back rib recipe, the ribs are slow smoked with a brown sugar and spice rub, then served with a bourbon-bacon bbq sauce.