Copper & Cane

By: Hannah Lee Leidy
CopperandCane CLO
Photo by Christina Oxford

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1 cocktail

  • 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.
  • from Melissa Hayes of Holeman & Finch Public House, Atlanta GA

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