3 ounces of Four Roses Bourbon
2 drops orange blossom water
1 ounce fresh squeezed lemon
1 teaspoon of Luxardo maraca cherry paste
¼ ounce St. Elizabeth’s Pimento dram
¾ ounce sugar cane syrup
- Shake with cubed ice then strain over crushed ice in a julep cup.
- Garnish with a sprig of holly.
- from Gary Crunkleton of The Crunkleton in Chapel Hill, NC