breaking dawn

1 oz Bourbon (Evan Williams Bonded)
1 oz Coffee Liqueur (Kahlua)
1 oz Punt e Mes

Shake with ice, strain into a cocktail coupe, and garnish with a cherry. This is a shaken instead of stirred drink to induce a foamy head.Two Mondays ago, I spotted on Kindred Cocktails a recipe published in Imbibe Magazine in 2014 called the Breaking Dawn. The drink was crafted by Sean Thibodeaux at the St. Charles Exchange in Louisville, and the combination with Bourbon reminded me of the smoky Scotch-based Joe Camel that I enjoyed a few weeks ago as well as a Punt e Mes-embittered Revolver. Once prepared, the Breaking Dawn rose to the nose with grape and roast notes. Next, the grape continued on into the sip where it was chased by Bourbon, coffee, roast, and bitter herbal notes.