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Inspired by the tried-and-true combo of jam on toast, this brunch cocktail from Charleston perfectly translates breakfast to the cocktail glass.
1½ oz. bourbon
¼ oz. Drambuie
½ oz. honey syrup
½ oz. fresh lemon juice
1 heaping barspoon orange marmalade
2 dashes Bittermen’s Mole bitters
Tools: shaker, strainer
Glass: double rocks
Garnish: thyme sprig, orange slice
Shake all the ingredients well, pour the contents into a double rocks glass. Garnish.
Megan Deschaine, The Macintosh, Charleston, SC
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