Cuffs and Buttons

Several years ago, I discovered a recipe for the original Southern Comfort created by New Orleans barman Martin Wilkes Herron. The original formula, named ‘Cuffs and Buttons,’ is a citrus and spice infused bourbon which was so popular that Herron patented the formula in 1899. 

To make the infusion, start with a good bottle of bourbon. In my two versions that worked well, I used a 750 ml bottle of Evan Williams for the first batch and a 750 ml bottle of Four Roses for my second batch. Pour your preferred bourbon into a large Mason jar. Add 2 inches of vanilla bean, 1 inch of cinnamon stick, 4 whole cloves, 12 dried cherries, a quarter of a small lemon, and 3 half-thumb pieces of orange to the jar. Let sit for five days. Agitate daily and taste. If the cinnamon gets too bold, remove the stick.

On the fifth day, remove the citrus and spices and strain the liquor. Heat a cup of good quality honey (don’t go cheap here) with a ½ cup of water. Add the honey syrup little by little to the infused bourbon until you find it tasty. If you pour the whole amount of honey syrup into the bourbon, the finished mix will be between 65 and 70 proof (Commercial Southern Comfort is 70 proof). Enjoy in your favorite whiskey cocktail or neat.

Cuffs and Buttons Old Fashioned

2 ounces of prepared Cuffs and Buttons
2-3 dashes of Angostura bitters
Top with 7up or club soda

Build the cocktail in a rocks glass filled with ice. Serve with a bourbon cherry or orange wheel or both.