Brian Miller, mixologist at NYC’s The Polynesian (and formerly of The Pegu Club and Death & Company) riffs on the gin-based 20th Century by using bourbon instead of gin and Lillet Rouge instead of Lillet Blanc. This ruby toned cocktail is a bourbon-based gem, and a perfect Five O’Clock for TABLE Magazine’s #bourbonweek, and the perfect aperitif for a menu of Bourbon-Glazed Lamb Chops, Bourbon-Spiked Baby Beets, and Salad with Apple Bourbon Dressing.

19th Century Cocktail by Brian Miller

¾ oz lemon juice

¾ oz Marie Brizard white crème de cacao

¾ oz lillet rouge

1 ½ oz Woodford Reserve

Shake and strain into a coupe

Garnish with an orange peel or slice

STORY BY Michaela Hayes // PHOTOGRAPHY BY Michael Marquand

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