What's on the table with Alsion Roman?

Last spring, Jeffrey and I were in the south of France and stopped at a hotel for a drink. I love bourbon sours, and the one I ordered at the hotel was the best bourbon sour I’d ever had! The bar made it with two unexpected ingredients: clear chocolate liqueur and vanilla. You could hardly taste the chocolate and vanilla in the cocktail, but they brought out the bourbon's deeper flavors. I went home and immediately recreated it for a dinner party! I’ve served my version of Bourbon Sours “Eden Roc” at nearly every dinner party since.

I knew I had to share my new obsession with the wonderful chef Alison Roman.

Bourbon Sours "Eden Roc"
Makes 4 cocktails

3/4 cup good bourbon, such as Maker’s Mark
2/3 cup sugar syrup
1/2 cup freshly squeezed lemon juice (2 to 3 lemons)
2 tablespoons clear chocolate liqueur, such as Giffard Cacao Blanc
1/4 teaspoon good vanilla extract, such as Nielsen-Massey
A slice of lemon or maraschino cherry for garnish (optional)

Combine bourbon, sugar syrup, lemon juice, chocolate liqueur, and vanilla in a pitcher. Fill a cocktail shaker halfway with ice, then fill the shaker 2/3rds full with the drink mixture. Shake for a full 30 seconds (it’s longer than you think!) and strain into highball glasses over ice. Serve ice cold.

For sugar syrup, combine 1 cup sugar and 1 cup water in a small saucepan, bring to a simmer, turn off the heat, and allow to cool to room temperature. If not using immediately, pour into a container and refrigerate.