Archived entries for Bourbon

Cocoa Old Fashioned

In an old fashioned glass muddle together 1 half wheel of orange, 1 brandied cherry, 1/2 oz demerara syrup, and 3 dashes Chocolate bitters.  Fill glass with ice, add 2.5 oz  Cocoa Whiskey, lightly stir and serve.

Cocoa Infused Whiskey/Bourbon/Rye

Take 1/2 cup of raw cocoa nibs and add it to 2 cups of Whiskey, add 1″ piece of vanilla bean sliced open in a Mason jar and let it sit for 3 days to 3 weeks. Strain through a mesh sleeve removing cocoa and vanilla.

The Manhattan

Manhattan

  • 2 oz. Blended Whiskey
  • 1 oz. Italian Sweet Vermouth
  • 2 Dashes Angostura Bitters

    stir over ice & strain into chilled cocktail glass.
    garnish with lemon twist or cherry,

    Maple Leaf

    _brown brandy

    Whiskey & maple syrup. So good.
    See also the Filibuster Cocktail, same ingredients, slightly different measures, plus angostura bitters & an egg white (don’t knock it ’till you’ve tried it).

    Measures & Instructions:

    1 1/2 oz canadian rye (eg canadian club) – blended scotch or bourbon too i guess
    1/2oz maple syrup
    1/2oz lemon juice

    Place all ingredients in a cocktail shaker with ice.
    Shake and strain into a chilled cocktail glass.
    If that’s a little too sweet for you add an extra squeeze of lemon.

    Filibuster Cocktail

    _brown foamy drink

    It’s the whiskey & maple syrup again. But slightly more sour. And with egg white if you dare! It really does add a new dimension. Velvety. See also the sweeter (and egg-free) Maple Leaf.

    (adapted from Food & Wine’s Cocktails 2008, from a recipe developed by Erik Adkins for the restaurant Flora in Oakland, CA)

    Measures & Instructions:

    • 1 1/2 ounces canadian rye (or blended scotch/bourbon if you insist)
    • 3/4 ounce fresh lemon juice
    • 1/4 ounce maple syrup
    • dash Angostura bitters
    • 1 egg white
    • lemon twist (for garnish)

    Place all ingredients (except for the garnish) in a cocktail shaker (no ice at this point) and shake thoroughly until the consistency changes & the egg is well mixed/you have a good froth.
    Add the ice (2/3 of a shaker) and shake briefly to chill.
    Strain into a chilled cocktail glass & garnish with the lemon twist.

    The Whiskey Peach Smash

    2009_12_02_whiskey_peach_smash

    From Dale Degroff (Craft of the Cocktail).
    This one’s a winner!

    Measures & Instructions:

    • 1/2 lemon (quartered)
    • 1 oz Cointreau
    • 2 oz Bourbon
    • 2 peach slices
    • 5 Mint Leaves

    Muddle mint, peaches, lemon quarters and Cointreau in the bottom of a large glass/boston shaker.
    Add the bourbon.
    Shake & strain into an iced old-fashioned glass (short straight-sided).
    Garnish with a small peach slice & sprig of mint.



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