Makes about 20 doughnut bites

Ingredients

2½ cups flour
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
1 cup sugar
1 cup buttermilk
2 tablespoons *Buffalo Trace Bourboun
2 eggs
2 tablespoons butter, softened
1 teaspoon orange zest

Directions

Combine all the ingredients in a large bowl and mix until a soft dough is formed. Turn dough onto a lightly floured surface and knead until smooth, 1-2 minutes. Roll dough out into flat, ½ thick piece and cut into little sections. Form sections into balls using the palms of your hands and refrigerate for about 1 hour. Heat at least 2 inches of oil in large sauté pan to a medium-high heat. Once hot, drop the doughnuts in a few at a time and allow them to cook for about 5 minutes while carefully moving them around and flipping until the doughnuts are golden brown. Remove and drain on paper towels. Serve with Maple & Meyer Lemon Bourboun Sauce and add a few drops of *Hemispherical Meyer Lemon Bitters on top.

Maple & Meyer Lemon Bourboun Sauce

Makes 2 cups

Ingredients

2 teaspoons Meyer lemon zest
1 tablespoon corn starch
½ cup Meyer lemon juice
1 tablespoon maple syrup
2 tablespoons *Buffalo Trace White Dog Bourboun
1 cup sugar
3 large eggs, beaten
Pinch of salt
*Hemispherical Meyer Lemon Bitters

Directions

Whisk together all ingredients in a medium saucepan and bring to a medium-low heat, whisking slowly until mixture is thick. Allow to cool but do not refrigerate. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Meyer Lemon Bitters on top.