Brown Betty
1 1/4 oz. Redemption bourbon
3/4 oz. El Dorado 15yr rum
1 oz. Orange cordial*
3/4 oz. Freshly squeezed lemon juice
1/4 oz. Freshly pressed pineapple juice
2 dashes Brooklyn Hemispherical Spicy Charred pineapple bitters
Shake ingredients with ice. Strain into a highball glass filled with crushed ice. Garnish with a twist of Cara Cara orange peel and Luxardo maraschino cherry. Add straws and serve immediately.
Tim Riley, beverage director of The Bagby Restaurant Group created this recipe in honor of the Preakness Stakes in Baltimore and the Maryland State flower, the Black-Eyed Susan or “Brown Betty.”
1 1/4 oz. Redemption bourbon
3/4 oz. El Dorado 15yr rum
1 oz. Orange cordial*
3/4 oz. Freshly squeezed lemon juice
1/4 oz. Freshly pressed pineapple juice
2 dashes Brooklyn Hemispherical Spicy Charred pineapple bitters
Shake ingredients with ice. Strain into a highball glass filled with crushed ice. Garnish with a twist of Cara Cara orange peel and Luxardo maraschino cherry. Add straws and serve immediately.
* For Orange Cordial
1/4 cup High West Silver OMG Pure rye whiskey
1 teaspoon cardamom pods, lightly crushed
1 tablespoon allspice berries, lightly crushed
4 cloves, lightly crushed
1 tablespoon chopped ginger
Zest of 6 Cara Cara Oranges
Infuse all of the above ingredients in a clean Mason jar for three days. Fine strain and reserve.
In a bowl combine 1 1/2 cups freshly squeezed Cara Cara orange juice and 1 1/2 cups granulated sugar and whisk until sugar dissolves. Add the orange-infused whiskey and whisk again to integrate. Fine strain.
Tim Riley, beverage director of The Bagby Restaurant Group created this recipe in honor of the Preakness Stakes in Baltimore and the Maryland State flower, the Black-Eyed Susan or “Brown Betty.”
Last modified: 05/22/2014