Serve this cocktail by Gary Crunkleton of The Crunkleton to guests, no matter the occasion – julep cups make for a sophisticated presentation.
2 oz. Four Roses bourbon
1 tsp. Marasca cherry paste
1 oz. fresh-squeezed lemon
3 drops orange blossom water
1 drop Dale Degroff pimento bitters
3⁄4 oz. sugar
Mix all ingredients into a tin and shake with cubed ice. Strain into a julep cup filled with crushed ice. Garnish with seasonal greenery, if desired.