Created by Sierra Kirk, assistant manager at Hale Pele in Portland, Oregon, this silky, bittersweet treat is lightly floral with a hint of spices and a deep ruby hue.
- 1 ½ oz. Buffalo Trace (or other bourbon)
- ½ oz. Angostura bitters
- ¾ oz. falernum
- ½ oz. fresh-squeezed lemon juice
- ¼ oz. allspice dram
- Edible flowers and rosemary sprig for garnish
Combine all ingredients in a shaker with ice cubes. Shake vigorously. Fine strain into a chilled coupe or tiki glass. Garnish with edible flowers and rosemary sprig.