This stiff take on a whiskey sour is traditionally made with apricot brandy, but to make it even more Baltimorean (and slightly less sweet), we've swapped that out for cognac—a nod to the bottle left annually on the Baltimore gravesite of Edgar Allan Poe.
Enlarge Image Credit: Todd Coleman
INGREDIENTS1½ oz. bourbon
¾ oz. freshly squeezed lemon juice
½ oz. fruity cognac, like Rèmy Martin
¼ oz. simple syrup
Twist of orange peel, for garnish