Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Oct 24, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
The Hound Dog
Serves 1
Rate It:
You must login to rate
Courtesy of Hendricks BBQ’s Keyan Still | Photo by Carmen Troesser
January 2013

The Hound Dog

INGREDIENTS

1½ oz. Star Anise-Infused Heaven Hill Bonded bourbon (recipe here)
1 oz. Stirrings triple sec
½ oz. lemon juice
½ oz. simple syrup
2 dashes Bittertruth Aromatic Bitters
1 orange

PREPARATION

• Place a small rocks glass in the freezer for 10 minutes.
• Add the bourbon, triple sec, lemon juice, simple syrup and bitters to a cocktail shaker and shake to combine.
• Fine strain the mixture into the chilled rocks glass.
• From the orange, peel off a 1½-by-1-inch piece of the peel, being careful to include as little of the white pith as possible. Take a match and, without actually touching the flame to the peel, heat the peel for 3 seconds. Above the glass, squeeze the peel into the flame and away from your face, letting the oils ignite and drop into the glass. Garnish with the flamed orange peel.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004