From the Creator's Bar Book
Bergamot Buck
A genuinely light, dry, citrus-forward bourbon highball. Russell's 10 gives bright caramel without heaviness; Italicus carries bergamot and floral lift; soda keeps it crisp and effervescent.
Ingredients
- Russell's Reserve 10 Year bourbon1½ ounces
- Italicus Rosolio di Bergamotto½ ounce
- fresh lemon juice½ ounce
- honey syrup1 teaspoon
- Brut3 ounces
- grapefruit bitters2 dashes
- grapefruit peel1 each
Directions
Shake bourbon, Italicus, lemon, and honey syrup with ice for 8–10 seconds. Strain into a highball over fresh ice. Top with brut and add grapefruit bitters; stir once, gently. Express a grapefruit peel over the top and drop it in.
Servings
Served inHighball
Methodbuilt
Notes
Russell's 10 chosen over cask-strength bottles on purpose since high proof can read heavy and would dominate the brut. Honey is barely there, just to round the lemon. For an even lighter drink, drop bourbon to 1.25 oz and brut to 4 oz.