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In 1917, I published “The Ideal Bartender,” one of the most influential cocktail recipe books of all time.
I realized a few things behind the bar:
1. Superb cocktails inspire all types of people to congregate.
2. Being a true Tastemaker is about breaking down preconceived ideas, and bringing new flavors together.
3. The same is true for bringing people together.
In the 1910s, I was one of the world’s most influential bartenders, tending bar at the prestigious St. Louis Country Club, wowing fans - including presidents - with my signature cocktails. Some people even say that I “wrote the book” on cocktail recipes. (And that’s not far from the truth.)




BUILDING ON MY PREDILECTION (and my fame) for accenting bourbon cocktails with orange peels set aflame, I have crafted a bourbon like no other: smooth, 4 years old, bottled in Kentucky and kissed with the sweet, smoky, caramelized grace of burnt orange rind.
So, making my CELEBRATED COCKTAIL is A SNAP.
JUST ADD a touch of sugar and Angostura Bitters.





