Jessy Perdan, co-owner and mixologist at 2nd Street Bistro, is well known locally for her Old Fashioneds. Her latest creation, the No. 6, is a perfect complement to her chef husband Bob’s Beef en Daube. It also happens to be exceptional on its own. Her decision to add house-made Flathead cherry syrup was a stroke of Montana-infused genius.
MAKES 1 DRINK
2 ounces Elijah Craig Small Batch Bourbon
¼ ounce Flathead cherry simple syrup (recipe below)
1 dash Angostura bitters
1 dash orange bitters
1 dash smoked bitters
Orange twist, for garnish
Combine all ingredients into a mixing glass with ice and stir to dilute. Strain into a rocks glass with 1 large ice cube. Garnish with an orange twist (add a Flathead cherry, if you have any left). Enjoy!
FLATHEAD CHERRY SYRUP
Makes approximately 1½ cups
1 cup sugar
1 cup water
225 grams pitted Flathead cherries
Combine all ingredients into a saucepan and simmer over low-medium heat for 30 minutes, mashing cherries after 15 minutes to release the juices.
Remove from heat and strain solids from the mixture.
Let cool before bottling, and refrigerate between uses.
Kitchenware available at THE KITCHEN SHOP, Livingston, MT
Stag Head “In Vino Veritas” Classic Rocks Glassware
Photoshoot sponsored by 2ND STREET BISTRO, Livingston, MT
For this issue, Chef Bob Perdan, co-owner of 2nd Street Bistro with his wife, Jessy, and General Manager Elise Boehler sponsored our winter photo shoot in their cozy restaurant in the heart of Livingston.
