• 2 oz bour­bon
• 1 oz Lil­let Blanc
• 1 tsp créme de cas­sis
• 2 dash­es Pey­chaud’s bit­ters
• 1 lemon peel

Stir all ingre­di­ents except the lemon peel and then strain into a chilled cock­tail glass.

Gar­nish with a lemon peel.

Recipe by Jamie Boudreau