When Justin Peregoy, the cocktail chef at the Oak Leaf, heard we were going there for my birthday he named that night’s special cocktail Tarus the Bull: 1.5 ounces Bulleit Rye 0.5 ounce blood orange juice 0.5 ounce Fernet Branca … Continue reading Tarus the Bull
Copy and paste this URL into your WordPress site to embed
Copy and paste this code into your site to embed