Chefs’ Collections Brown Corduroy July 16, 2015 Ingredients 1 oz. Bulleit Bourbon 2 dashes orange bitters Krusovice Cerne beer to top Grated nutmeg Two cocktails PreparationShake bourbon and bitters over ice.Strain into a highball over fresh ice.Top up with beer.Grate a little nutmeg on top. Related Posts Sous Vide Thanksgiving Turkey November 4, 2020 Thanksgiving Sous Vide Whole Turkey : A Better Way to Turkey – Cook That Bird Sous Vide for the Best Feast Ever October 1, 2020 Roasted Salmon Niçoise Salad May 18, 2020 Mast-o Khiar (Persian Cucumber and Herb Yogurt) May 17, 2020 Slow Cooker White Chicken Chili May 17, 2020 Amaro Spritz May 14, 2020 Dining and Cooking
Thanksgiving Sous Vide Whole Turkey : A Better Way to Turkey – Cook That Bird Sous Vide for the Best Feast Ever October 1, 2020
Dining and Cooking