Pour Ricard into a glass and swirl around to coat glass, discard any excess. Place the sugar, Peychaud bitters, and water int othe glass and muddle with the back of a teaspoon. Almost fill the glass with ice cubes. Pour the bourbon over the ice cubes.
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.|
Find the answers in The Bartender's Handbook.
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