There are times when I miss going out to a bar and ordering a decadent cocktail and enjoying great conversation. Motherhood limited my nights out with the girls and the pandemic ended them completely.

So when I stumbled across a recipe for Bourbon Brûlé from the @NYTimes – google the recipe, it is behind their paywall – I was excited to try it out on a rainy Friday night. So excited, I put on lipstick. Hey, whatever it takes to make me feel like I’m having a night out.

The recipe is simple enough –

• 1 medium navel orange

• 1 teaspoon sugar

• 3 ounces bourbon

• 1 ounce amontillado sherry

• 1 ounce ginger liqueur

Slice orange and sprinkle sugar on one side. Brown the sliced orange, sugar side down and set aside. Juice the remaining orange into a cocktail shaker, add the remaining ingredients and ice. Shake until chilled, strain into glass and garnish with the caramelized orange.

Steve Perry is signing to me… ‘Oh Sherry’

The first time I made this drink, I didn’t have sherry. The drink was ok; but tasted like the Lemon Flop with orange juice. It was a bit like a @Creamsicle. But the sherry added a WHOLE new dimension to the drink. It was, quite simply, delicious. The sherry heightened the caramel orange and nutty flavor helped to take down the sweetness of the ginger liqueur.

 Would I make it again – probably. Though the stars have to align that I have oranges, bourbon and the sherry. Well, we KNOW I’ll have the bourbon 😉 so yes, yes I WILL make this again.

 Cheers,

 ~Kimberly Elise
#2BrownGirls
#MelaninTwist
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