Southern Breakfast

By Memphis
December 7, 2012
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Southern Breakfast

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.


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
  1. 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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