All month long, we're celebrating the people, places, dishes and traditions that make the South so special. Come take a seat at our table.
Miles Macquarrie of Atlanta's Kimball House makes a Coca-Cola reduction that acts as a simple syrup for this potent drink.
To learn more, read "Stirred by the South."
Recipe adapted from Miles Macquarrie, Kimball House, Atlanta, GA
Yield: 1 cocktail
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
For the Coca-Cola Reduction:
One 12-ounce can Coca-Cola
1 tablespoon granulated sugar
½ teaspoon fresh lemon juice
For the Cocktail:
1½ ounces bourbon
¾ ounce spiced rum (such as Scarlet Ibis)
½ ounce Punt e Mes
½ ounce Coca-Cola reduction
4 dashes orange bitters
Orange peel, for garnish
1. Make the Coca-Cola reduction: In a small saucepan over medium-high heat, bring the Coca-Cola to a boil. Reduce the liquid to ¾ cup, 5 to 7 minutes. Whisk in the sugar, stirring constantly, until it dissolves. Remove from the heat and add the lemon juice. Let cool.
2. In a cocktail shaker, combine the bourbon, rum, Punt e Mes, Coca-Cola reduction and bitters. Fill the shaker with ice. Stir until well chilled and strain into a rocks glass over 1 large ice cube. Garnish with an orange peel and serve.