One of the many cocktail innovations by Portland bartender Jeffrey Morgenthaler.
Add all ingredients to a cocktail shaker with ice and shake hard for six to eight seconds. Strain over fresh ice into a rocks glass and garnish with a lemon wheel or a couple blackberries on a pick.There isn’t any one bottle or type of bourbon that’s best here. I personally preferred the sweeter end , but I think that’s because I prefer those in general. The spicier end also worked well but was, obviously, spicier. Use whatever bourbon you like.
The only other thing to note is that in 2001, creme de cassis was frequently replaced with the thing you actually had around, which was the sweeter and less acidic berry liqueur Chambord. Chambord works okay, but I strongly recommend cassis, which has a tart edge and offers not just the fruit but also some acidic tension in the cocktail that things like creme de mure and Chambord simply lack.
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