Cocktails at Bakersfield -- make 'em at home!

The way-fun tacos joint on Vine Street called Bakersfield continues to be one of my favorite places in town for a satisfying, inexpensive and healthy-enough dinner. Although it's crowded and noisy no matter what time or day you go, I love it anyway.
In addition to the yummy food, the cocktails are first rate. Here's a photo of the one I had the other night -- I think it was called Chase Avenue -- with a few sips already imbibed before I remembered to take a photo.
They're generous about sharing recipes for their bourbon and tequila based concoctions (and others that feature vodka or rum, as well). Here are a couple of their best-sellers, starting with my all time Bakersfield favorite, the spicy Red Headed Stranger.
(Each recipe makes one drink)

RECIPE: Red Headed Stranger
Ingredients:
2 ounces bourbon
1 ounce ginger liqueur (such as Canton)
Dashed of cayenne pepper (to taste -- go easy until you know how much spice you like)
"Squeeze of lemon"
2 dashed bitters, such as Angostura or orange
Instructions:
Add cayenne, lemon juice and bitters to a shaker; stir to dissolve cayenne. Add bourbon and liqueur. Shake over ice. Strain into an ice-filled rocks glass and garnish with candied ginger.
Note: The ginger adds a spicy kick of its own, so start with a little cayenne unless you like to have your lips burned. It took me a couple of tries to get this drink right at home.

RECIPE: Bakersfield Sour
Ingredients:
1 ounces Tennessee whiskey
3/4 ounce Grand Marnier
1/4 ounce St. Germain liqueur
4 ounces sour mix (make your own with fresh lemon and simple syrup)
Instructions:
Add ingredients to an ice filled shaker. Shake or stir vigorously and strain into an ice filled highball glass. Garnish with bourbon soaked cherries (yum!)