Grease-Fire Bourbon Rocks

Y'all pull up a stool at the Devil Water Bar where the bourbon flows like gossip on a front porch and the night air smells like copper stills and bad decis Free

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Ingredients

2 oz bourbon, the kind aged in a barrel behind the shed with a kick like a mule on payday
1 oz lemon juice, squeezed from lemons that have seen more holler drama than a family reunion
2 dashes bitters, the sharp kind that bite back like a possum defending its supper
1 orange peel, twisted tighter than a tall tale at closing time
1 maraschino cherry, the sweet payoff after all the sass
Ice cubes, enough to chill the devil right out of the pour

Directions

Chill your rocks glass in the ice chest while you tell the first porch lie of the evening.
Measure 2 oz of that shed-aged bourbon into the jigger like you're pouring for a friend who owes you money.
Add 1 oz lemon juice to the shaker, giving it a quick nod like you're greeting the morning rooster.
Dash in 2 hits of bitters with the confidence of a man who knows the law is two counties away.
Fill the shaker with ice cubes and give it 8-10 good shakes, the kind that make your arm remember the last time you chopped wood.
Strain the mix into the chilled rocks glass over fresh ice so the pour lands smooth as a back-road lie.
Twist the orange peel over the top to release the oils, then drop it in like it's evidence you don't want found.
Plop the cherry on top with a wink, letting it sink slow like it knows the night's just getting started.
Give the glass one gentle stir with the bar spoon to marry the flavors without waking the neighbors.
Set it on the wet wood rail, step back, and admire the condensation like it's a still-house trophy.

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