After a great meal, I’m sometimes stuck wondering if I should serve an espresso or rather a cocktail. Why not have both? This recipe is adapted from Fred Thompson’s book “Bourbon.” We chose to use Sightglass’ El Salvador blend because its brown sugar and chocolate notes pair well with bourbon and molasses.
1 ½ oz Michter’s Straight Rye
1 tbsp molasses
1 tbsp light brown sugar
1 shot espresso of Sightglass’ El Salvador blend
1 ½ oz Bulleit Bourbon
Add Michter’s to a small mason jar along with molasses, brown sugar and espresso. Lid and shake. Add Bulleit and shake. Sprinkle with extra brown sugar.
For an after dinner drink, add 1 to 2 oz Straus cream and serve with a Bi-Rite Creamery chocolate chip cookie.