morris

1 1/2 oz Bourbon (Basil Hayden)
1 oz Lillet Blanc
1/2 oz Sweet Vermouth (Dolin)
1 dash Orange Bitters (Regan's)
1 dash Simple Syrup

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
Last Thursday night, Andrea wanted a drink to enjoy on our deck so I started flipping through Robert Hess' The Essential Bartender's Guide. One that stood out that night was a recipe created by Jamie Boudreau for Vessel in Seattle, Washington. The Morris Cocktail proved to be very orangy due to combination of the bitters, vermouth, Lillet, and oils from the twist contributing to the complex orangeness. The Bourbon provided a fullness of flavor and some heat on the swallow to balance out the citrus and other botanical notes in the mix. One interesting Morris variant I have seen on the web substitutes Amaro Nonino (or other orange-based amaro) for the sweet vermouth.