Words and Photography by Emily Vikre
2 oz Bourbon (I used Bulleit when I was developing it)
3/4 oz fresh grapefruit juice
3/4 oz Lillet Blanc
3 dashes citrus bitters
Shake these together with ice for 30 seconds, strain into a cocktail glass, and garnish with lemon peel (roll the lemon peel between your fingers over the cocktail to release the oils before dropping it in). If you feel daring, you can rinse your cocktail glass with a peaty Laphroaig before pouring in your cocktail.
Want more spirited recipes? Subscribe to CAKE&WHISKEY magazine or purchase the single issue here.