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.
- 1 1⁄2 oz. bourbon
- 3⁄4 oz. freshly squeezed lemon juice
- 1⁄2 oz. fruity cognac, like Remy Martin
- 1⁄4 oz. simple syrup
- Twist of orange peel, for garnish
- In a cocktail shaker filled with ice, combine all ingredients except orange peel. Shake thoroughly and strain into an ice-filled glass. Garnish with orange twist.