Chuck

But, you know, if you can find a chicory pecan or any kind of like walnut or pecan bitters, I think it really adds a nice touch.

Yeah, I mean, it depends on how sweet you like these things.

You can just put just a little bit if you don't like it too sweet and you're still going to get that flavor.

And, you know, all of this stuff, you can make it less boozy if you want.

The one I made for today, since it's a nooner, I just made a little happy.

So I just did one ounce of bourbon.

What I do, I mean, you can just put it straight over ice and mix it with a spoon or something.

But if you really want to do it right, put that stuff in a cocktail shaker with ice, shake it really, really good.

And then get a nice heavyweight cocktail glass at a cocktail cherry to the bottom of that thing.

Pour it over a giant square ice cube or a giant round ice cube if you want to really be fancy.

And then here's the key, as you know, Josh, you got to get that that orange peel, right?

That's right.

And just a quick PSA for all the bartenders out there, when you make a martini or anything with like a lemon or orange,

make it a big, wide, you know, they have those, the little peelers that, you know, like a cocktail peeler.

You can get the kind that does the little tiny pigtail curlicue.

Those are annoying.

They curl them up.

They hang it on the outside of the glass.

But the whole point of that peel is to get that essential oil.

And you can't do that with those little skinny things.