The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Copper & Cane



1 ounce Wathen’s bourbon

1 ounce white grapefruit juice

¼ ounce sorghum syrup

½ ounce Benedictine

6 dashes Regans’ orange bitters

Dry sparkling wine

Fresh nutmeg, grated for garnish


  1. Shake first five ingredients with ice.
  2. Strain into a champagne flute.
  3. Top with dry sparkling wine.
  4. Garnish with a grate of nutmeg over the top.