Bourbon Rouge

Recipe courtesy of our dear friend Derek Williams bartender at A Tavola.

3 oz Hudson Baby Bourbon
1 oz Tuthilltown Cassis
2 drops A Tavola Barrel aged Aromatic Bitters (or any barrel aged)

Combine bourbon and cassis in shaker, stir until sides of shaker frost. Strain into chilled coupe. Drop bitters on to top of drink. Flame orange peel over drink, rub peel around rim of glass and press over side to garnish.

Pairing dish:
A Tavola’s olive oil cake with blood orange sorbetto.
Yield: 8 servings
Active time: 30 minutes
Total time: 2 1/2 hours
3/4 cup extra virgin olive
1 large lemon
1 cup cake flour (not self rising)
5 large eggs, separated, reserve 1 white
3/4 cup plus 1 1/2 tablespoons sugar
9 inch springform pam, parchment paper

Put oven rack in middle position. preheat oven to 350F. Grease springform with oil, line bottom of pan with parchment and oil parchment.

Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk with flour. Halve lemon and squeeze, reserving 1/12 teaspoons juice for later.

Beat together yolks and 1 1/2 cup sugar in a large bowl at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 Cup) and reserved lemon juice, until just combined. (mixture may appear separated) using a wooden spoon mix in flour mixture until just combined.

Beat egg whites, from 4 eggs, with 1/2 teaspoon salt in another bowl with clean beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time while beating. continue to beat until whites hold soft peaks, about 3 minutes.

Gently fold in 1/3 of whites into yolk mixture to lighten, then fold in remaining whites gently, but thoroughly. Transfer batter to springform pan. Gently rap once or twice on work surface to release any air bubbles. Sprinkle top evenly with remaining 1 1/1 tablespoons sugar.

Bake until puffed and golden. Wooden skewer should come out clean when inserted into center- about 45 minutes. Cook cake in pan on rack for 10 minutes. Run a knife around the edge of the cake and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. remove bottom of pan and parchment. Transfer cake to serving platterĀ to serve, dust top of cake with powdered sugar and serve along side a scoop of blood orange sorbetto