In spite of being rather heavy and almost syrupy; this has a really nice balance of flavors. I’d easily order one of these instead of cake or pie. To be honest, I didn’t have vanilla liqueur on hand, so I substituted a high quality vanilla vodka. I think it helped by cutting the sweetness a bit and lightening the overall mouthfeel slightly. The original recipe apparently called for a vanilla bean to be used as a flavoring garnish instead of the liqueur.
This seems like the kind of drink that would be brought out after a hearty old Kentucky home formal dinner, so I also took the liberty to serve it in a more genteel choice of glassware.
Bourbon à la Crème
2oz bourbon whiskey
1oz dark creme de cacao
0.5oz vanilla liqueur
Stir ingredients with ice. Strain into chilled old-fashioned glass.