Recipe courtesy Trap Kitchen duo Malachi Jenkins and Roberto Smith from their book “Trap Kitchen III: The Art of Street Cocktails.” Check out the review in Book Grub to learn more.
Base: Bourbon
Vessel: Mason jar
Ice: Cubed
Garnish: Orange wheels
Tools: Paring knife, jigger, spoon
INGREDIENTS
1.5 oz. Fistful Bourbon
3 oz. Orange j=Juice
1/4 oz. Triple sec
topped with Lemon LaCroix
METHOD
Combine all ingredients in mason jar. Shake before consuming, garnish and serve.
Photo credits: Teddy Wolff and styled by Jamie Kimm
