Daring, in the final days of Bourbon Heritage Month, to dabble in food and spirits pairing, I trust my lunch to John DuPont, who paired a few of his signature bourbon cocktails with Restaurant Charlie’s seafood dishes, something I never would have thought of. More outlandish still—and just as tasty—was my homework from Whisky Attic owner Adam Carmer: dip my steak into Knob Creek bourbon. A revelation!

Ingredients

1-2 small chunks fresh ginger

1 leaf lemon verbena

0.25 oz. simple syrup

1 oz. fresh lemon juice

0.75 oz. Domaine De Canton

Ginger Liqueur

2 oz. Pappy Van Winkle

23-year-old bourbon

Method: Muddle ginger, lemon verbena and syrup. Add lemon juice, ginger liqueur, bourbon and ice, shake and double-strain into a chilled cocktail glass. Garnish with a lemon spiral.