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 CocktailsRecipe from Food & Wine Cocktails 2015 

Ryan Casey

Gallery

© Lucas Allen

Recipe Summary

total:
5 mins
Yield:
Makes 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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