The Salted Vine Kitchen + Bar’s David Warren combines several trends in this drink, including updated vintage cocktails and culinary techniques – this was inspired by Chef Jeff Pat’s sticky toffee pudding on the dessert menu.

INGREDIENTS:
2 oz (60 mL) Bulleit bourbon
¾ oz (22 mL) date syrup (see note)
Dash Fee Brothers black walnut bitters
Dash Angostura bitters
Sash Regan’s Orange bitters