We love derby cocktails for so many reasons: theyre refreshing, easy to make, and they always seem to have the terroir of the american south. This relatively new entry from the 1998 breeders cup checks all the boxes and then some. The original recipe calls for one drop each of both angostura and peychauds bitters, but we found that overly fussy and not very detectable in the drink its up to you.
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