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Oct 17, 2017
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The Hound Dog
Serves 1
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Courtesy of Hendricks BBQ’s Keyan Still | Photo by Carmen Troesser
January 2013

The Hound Dog


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


• 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.

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