Sergio Leone

Charleston bartender Ryan Casey sprinkles piment d’Espelette (Basque smoked paprika) on the large ice cubes in this cocktail. “If you want just a little Espelette in the drink, leave the ice alone,” he says. “If you want to spice it up, knock the ice over and stir.” 

Slideshow: Whiskey Cocktails

Recipe from Food & Wine Cocktails 2015
  • Total Time:
  • Servings: Makes 1

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  • 1 1/4 ounces bourbon, preferably Basil Hayden’s
  • 1 ounce Suze (bittersweet gentian aperitif)
  • 3/4 ounce French blanc vermouth, such as Dolin
  • Ice, plus 2 large cubes for serving
  • Pinch of piment d’Espelette, for garnish

How to make this recipe

  1. In a mixing glass, combine the bourbon, Suze and vermouth. Fill the glass with ice and stir for 30 seconds. Let rest for 30 seconds, then strain into a chilled highball glass over the large ice cubes. Sprinkle the piment d’Espelette on the ice.

Contributed By Photo © Lucas Allen

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