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.) In 1917, I published “The Ideal Bartender,” one of the most influential cocktail recipe books of all time. 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.
