Archive for the ‘Bourbon’ Category

2 oz Bourbon
0.75 oz Applejack
0.5 oz Cherry Heering
0.25 oz Aperol
3 drops Burlesque Bitters

Shake well with ice, pour over a large ice cube. Squeeze some orange oil out of a peel into the finished drink and drop in to garnish.

NOTES: Good flavor, but the Bulleit bourbon was a little overpowering. Would like to try again with a smoother rye, maybe upping the applejack to a full ounce. Burlesque bitters are a little less potent than the Fee Brothers I’m used to, so that could also probably increase.


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2 oz Bourbon
0.5 oz Pineapple basil shrub (recipe below)
0.25 oz maple syrup
0.25 oz dry vermouth

Shake ingredients with ice, pour over crushed ice in a rocks glass. Garnish with pineapple left over from making the shrub.

Pineapple Basil Shrub
1 small pineapple
1/2 bottle apple cider vinegar
5 oz sugar
10 leaves basil

Cut pineapple into chunks and place into container. Fill with vinegar until pineapple is submerged. Allow to sit in sealed container for 4 days, shaking once a day. After 4 days, strain solids from vinegar. Combine 6 oz pineapple vinegar with 5 oz sugar and 10 leaves of basil. Simmer for 10 minutes. Strain again and cool before serving or bottling.

NOTES: Wish I had used rosemary instead of basil as recipe called for, but I didn’t have any. Not bad, but rosemary would have been better. Next time, try honey syrup instead of maple syrup, perhaps try sweet vermouth. Overall, not bad. More refreshing than expected.

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2 oz Bourbon
1 oz Blackberry jalapeno syrup
0.5 oz milk
1 egg white
ground cardamom

shake bourbon, syrup, milk and egg for 15 seconds. add ice. shake 15 more. strain into glass, sprinkle cardamom on top.

NOTES: kinda meh. Not bad, but not great. jalapeno spiciness is redundant with the bourbon warmth, egg didn’t froth well enough, and milk seems kind of unnecessary. like cardamom with the egg, though. should add to Anne Boleyn, maybe. Not good enough to bother trying to name.

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2 oz Bourbon
1 oz Homemade strawberry basil syrup
1 egg white

Shake ingredients in shaker for 15 seconds, add ice and shake for an additional 15 seconds. pour into glass through sieve and serve up with a strawberry garnish.

Strawberry Basil Syrup
6 large strawberries
15 basil leaves
1 cup sugar
1 cup water

bring half of the water, sugar and basil to a boil, reduce to low heat and simmer. puree strawberries in blender with other half of the water. add to the remaining mixture. simmer on low heat for 30 minutes. strain twice to remove solids.

NOTES: definitely my favorite so far. not the most complex, but it was really damn tasty.

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