Featured Cocktail

The Henderson


2 oz Angel’s Envy® Bourbon Finished in Port Barrels

¼ oz ruby port syrup

2 dashes Angostura® Bitters

1 dash orange bitters


  • Stir, strain, and add an orange twist.

  • To create the port syrup:
  • 1¼ cup good quality ruby port wine
  • ½ Madagascar vanilla bean
  • 1 orange
  • 3 whole cloves
  • 1 cup sugar  - demerara is best
  • In a sauce pan combine the cloves, the vanilla bean (cut lengthwise, retain the seeds), and the port. Peel the orange and express the oil from the peel onto the surface of the port. Cut the peeled oranges into 8 pieces and add to the pot. Bring to a boil, then simmer, uncovered, until reduced by 25%. Remove from heat and strain. Measure the strained port so it is approximately 1 cup and add it back to the pot along with 1 cup sugar. At low-medium heat, stir port and sugar until sugar is completely dissolved. Remove from heat, allow to cool, and store in an airtight vessel. Yields roughly a cup and keeps for about a month.

Main Spirit

Angel's Envy Bourbon Finished in Port Barrels

Skill Level



Local Businesses

  • Cindy's Rooftop

    12 S Michigan Ave
    Chicago, IL 60603 USA
  • Berkshire Room

    15 E Ohio St, Chicago
    Chicago, IL 60611 USA
  • Three Dots and a Dash

    435 N Clark St
    Chicago, IL 60654 USA
  • WoodWind

    259 E Erie St 18th floor
    Chicago, IL 60611 USA