When your best friend teaches elementary school school, sometimes her "Son of a Bitch!" comes out "Son of a Biscuit Eater" after a few whiskies. I'd gotten a bottle of Naked Biscuit, a product of Nashville Craft Distilling while on a visit down South. It's an unaged distillate made from sorghum. Given the name of the spirit, I wanted to use it to make a cocktail with the word "biscuit" in it.
I thought about what sorts of tastes I associated with biscuits, and came up with honey and blackberry jam, two of my favorite toppings for biscuits. The taste was a little too sweet for me, so I added a dash of lemon juice to balance it out.
Son of a Biscuit Eater
1 oz Naked Biscuit Sorghum Liquor
1 oz bourbon
1/2 oz honey
1/2 oz lemon
1 barspoon blackberry jam
2 dashes peach bitters
Combine all ingredients in a cocktail shaker. Add ice and shake for at least 30 seconds. Double strain into a rocks glass with ice. Garnish with lemon peel expressed over the drink.
Heather Wibbels is a cocktail enthusiast who spends her time thinking about cocktails, researching cocktails and making cocktails. Mostly whiskey cocktails, given her Kentucky location.