As Bourbon Heritage Month comes to a close, this will be my final post on the subject. I'm sure many of you are ready to move on to other exciting things. Today, I am giving you my top 5 favorite bourbon cocktails (in no particular order) with tasting notes along with my favorite brands with pricing and category classification (call (very good) vs. premium (high-end/expensive) vs. ultra/super-premium (top of the line/very expensive)). Pricing as of September 26, 2014. Some of these you may not be able to get your hands in PA.
A post to end the week as a part of the continuing series of the obscure and mysterious cocktails that involve misunderstood, American spirit - Bourbon. Look for more posts like this in the coming weeks and the celebration of Vodka and Liqueurs/Cordials in October. Don't forget to follow me on facebook, twitter, and google plus for all posts and the happenings at 'Raise Your Spirits'.
Flavor Profile: Minty, Sweet
Enjoy these great contemporary bourbon cocktails in celebrating Bourbon Heritage Month. Try one at home or let 'Raise Your Spirits' mix one up for you at your next scheduled event or party this season. Who said that bourbon can't be appealing in a cocktail? For those of you who don't like bourbon, these concoctions will change your mind and are perfect for the cool, Fall weather. Tender Knob pictured above.
Flavor Profile: Fruity/Citrus-forward, Sweet
The classic usually calls for a blended or rye whiskey, but I prefer it with bourbon.
- 2.5 oz Maker's Mark bourbon or high quality/call bourbon
- 1/2 oz sweet vermouth
- 2-3 dashes of Angostura bitters
Prep - Fill a mixing glass with ice halfway. Add ingredients. Stir gently for about 20 seconds each direction. Strain using a Julep Strainer into a chilled cocktail glass or coupe. Garnish A stemmed cherry or lemon twist.
After a short hiatus from this cocktail post, I am offering up some more exquisite, classic cocktails from the dusty archives. These are cross-over cocktails, which means they can be served and sipped during late summer and fall months. An added feature to these recipes are tasting notes and history.
Just For Mary
Fruity and spicy
This post is honoring the classic wedding drink, the "Whiskey Sour", which is officially celebrated on August 25th. The Whiskey Sour is probably the most popular of all the sour drinks and rightfully so, it is a great cocktail when prepared and mixed correctly. It is sour, yes, but the sweetness and smokiness of some whiskeys along with fresh lemon juice or fresh lemon sour, and optional simple syrup, tend to offset and certainly compliment the tartness of the drink.
Recently, I have received a lot of requests from clients for non-alcoholic concoctions in addition to their cocktail menu for the kiddos, designated drivers, and non-drinkers in attendance...In the cocktail world, these kind of drinks are referred to as "mocktails"...I'm sure most of you have heard this term before...Because I'm all about 'serving the people', I am offering up some mocktails to serve at your next event or party that will certainly 'raise the spirits' of those guests and make them feel a part of the celebration...You can check my testimonials to see the impact of these mockt
Here is a continuation of the last post...Some are simple to make at home while others are a little more complex, but well worth it if you're planning a function or want some special cocktails.
- 1 sugar cube saturated with Peychaud's bitters
- 1/2 oz VSOP Cognac
- 1/2 Cointreau
- chilled champagne
In a champagne flute, place sugar cube with bitters. Add cognac and cointreau. Slowly fill with cold champagne Try to chill cognac and cointreau in fridge prior. Garnish orange spiral.