Primary Spirit: Bourbon Recipe
Creole Night Bourbon Cocktail
The flavor of New Orleans. Serve this cocktail before a Creole meal of Jambalaya with shrimp and andouille sausage.
1 1/2 oz. bourbon of your choice
3/4 oz. fresh squeezed lemon juice
*3/4 oz. smoked paprika simple syrup
3 basil leaves
3 dashes Peychaud bitters
Muddle the basil and lemon juice in a cocktail shaker.
Add the rest of the ingredients with ice. Shake vigorously
Strain into a chilled champagne saucer.
* To make the smoked paprika simple syrup combine:
1 cup sugar
1/2 cup water
1 Tablespoon of smoked paprika
Simmer in a small saucepan for 15 minutes, stirring occasionally.
Let cool and strain into a mason jar.