Southern Breakfast

Name: Southern Breakfast
Yield: Makes 1 cocktail
Ingredients: 3 ounces Prichard\'s Crystal Rum; .5 ounces Sarsaparilla Simple Syrup; .5 ounces Oleo Acres Farms Sorghum Molasses (or another earthy, bittersweet sorghum); 6 dashes Allan Benton Bacon bitters

By Memphis • December 7, 2012 • 1 Comments

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Author Notes: The title alone says it all. One sip and the drinker instantly thinks of pancakes, maple syrup and bacon. This is a cocktail that I served at Cochon 555 Heritage BBQ's inaugural weekend in Memphis. —Memphis

Makes 1 cocktail

3 ounces Prichard's Crystal Rum
.5 ounces Sarsaparilla Simple Syrup
.5 ounces Oleo Acres Farms Sorghum Molasses (or another earthy, bittersweet sorghum)
6 dashes Allan Benton Bacon bitters

Add ingredients to an ice filled shaker. Shake until thoroughly chilled, combined and diluted somewhat. Pour into a chilled rocks glass & garnish with an orange peel.

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