Every once in a while we receive cocktail recipe books from nice people. Market-Fresh Mixology: Cocktails for Every Season is exactly what it sounds like: cocktail recipes that are organized by season, with each section utilizing seasonal ingredients. Originally published in 2008, we received the new edition, a vibrant paperback with great photographs. Isn’t it annoying how so many online recipes include photographs that look nothing at all like the resulting cocktail? Not so with this book. Points.
We chose to make a recipe that makes full use of late summer’s produce bounty while being original, light, and refreshing.
Cantaloupe Cobbler 5 1-inch Cantaloupe cubes 2 1-inch Pineapple cubes 2 Cherries (pitted) 1½ oz. Bourbon 1 oz. Lemon juice 1 oz. Simple syrup ½ oz. Orange liqueur
In a cocktail shaker, muddle 4 cantaloupe cubes, 1 pineapple cube, and a cherry. Add ice. Add lemon juice, simple syrup, orange liqueur, and bourbon. Shake well and strain into an ice-filled lowball glass. Garnish with remaining cantaloupe and pineapple cubes and cherry.
This drink is, of course, super juicy, and we love it. It would make a great punch if served in a different glass with ice shavings instead of crushed or cubed ice. We used really ripe fruit, too, which helped amplify its tropical factor. The one substitution we made was using Luxardo cherries instead of fresh cherries, because cherry season just ended.
Even though this post was sponsored by Agate Publishing, we will always review products honestly. Contrary to popular belief, free products don’t automatically taste better.
We’re always looking for ways to incorporate what’s in season into our bourbon cocktails. One such recipe that inspired us this week is from Oh So Beautiful Paper.
Raised in a Red Barn 2 oz. Bourbon ¾ oz. Sweet vermouth ¾ oz. Lemon juice 1-2 fresh figs
Muddle figs in the bottom of a cocktail shaker. Add ice and the remaining three ingredients. Shake well to combine and chill. Strain into a chilled coupe glass, using a sieve to filter out fig bits and seeds.
This cocktail is so mild and fresh that we both drank it up without even noticing how quickly it was gone. We blame (credit?) the Labor Day sun for making us extra thirsty. The drink is a little tart, probably due to our figs being particularly mild tasting for some reason, but so well balanced. Don’t judge us if we use up the rest of our pint of figs making another round of this drink.
We’re continuing Scotch week with a classic cocktail named for a Rudolph Valentino film. Importantly, this drink allows us to close the loop on the name of our blog with another film reference.
Blood & Sand 1 oz. Scotch ¾ oz. Cherry heering ¾ oz. Sweet vermouth ¾ oz. Orange juice Maraschino cherry
Combine first four ingredients in a cocktail shaker with ice and shake well to mix and chill. Strain into a chilled coupe and garnish with a maraschino cherry. (We prefer Luxardo cherries.)
This drink could turn out really sweet, but the smoky Scotch we chose balances it beautifully. It’s a very interesting cocktail. We recommend using a strong Scotch, whether it’s smoky, spicy, or some other defining characteristic. Just pick one you like and make sure it’s no wallflower or you risk an imbalanced drink. The mouthfeel on this drink is slightly more syrupy than we usually enjoy, but we’re willing to overlook it.
We’ve decided to take a quick break from our bourbon imbibing with another Scotch Week. We’re kicking off the week the best way possible: with a single malt scotch aged in former bourbon barrels.
We received a sample of Auchentoshan American Oak a while back, and it’s been patiently waiting for us in this wooden Auchentoshan box with a jar of bourbon cask shavings and what appears to be a chunk of a charred barrel. The Auchentoshan site says their American Oak variety is bottled at 40% ABV/80 proof, but our sample bottle said 60%, so we’re under the assumption that our sample was 60%/120 proof. It’s a very light, golden honey color and smells very sweet. Rachel noticed only the sweet, raisin smell, while Patrick also thought it had more of the peat scent usually associated with Scotch. Its flavor is spicy the moment it hits your tongue. Rachel thought the spice carried all the way through, while Patrick thought it faded and gave way to the sweeter hints of coconut, apple, and pear. Though the spice overpowered Rachel’s palate, Patrick thought the blend of the sweet bourbon flavors with the peat and light smokiness of scotch flavors created a unique, complex whisky. At $40 a bottle (a pretty good price point for Scotch), it’s worth checking out.
*Even though this nightcap was on Auchentoshan’s tab, we will always review products honestly. Contrary to popular belief, free drinks don’t automatically taste better.
Bourbon Peach Julep Fizz ¼ cup Sugar ¼ cup Water 1 Peach 2 oz. Bourbon ½ oz. Peach simple syrup 2 oz. (or to taste) Tonic water Mint sprig
Make peach simple syrup by placing the sugar and water in a pot over low heat with half of the peach, sliced. Stir. After the sugar has melted, set aside to cool and remove the peach slices.
Combine the bourbon, peach simple syrup, and tonic water in a lowball glass with ice and stir. Garnish with a few fresh peach slices and a mint sprig.
This highball is sweeter than what we usually drink, but it is a good treat at the end of a meal. It has a really smooth mouthfeel and the fresh fruit flavor is so nice with the mint fragrance wafting near the nose with every sip. The bourbon is the star of this drink, which is just how we like it, so make sure to use a bourbon that you like to sip on its own because its flavor will be front and center.
Two things have coincided over the last week: peach season and very hot weather. Our answer to both is this recipe.
Bourbon Peach Creamsicles 16 oz. frozen peaches 2 cups plain yogurt ¼ cup sugar ¼ cup water ¼ cup bourbon 1 tsp. vanilla extract
Make a simple syrup with the sugar and water by stirring them in a pot over low heat for a few minutes. Set aside to cool. Place frozen peaches in a food processor and process until they are in small bits. Combine all ingredients in a large bowl and mix well. Pour into ice pop molds and freeze for at least 4 hours.
These pops are really fresh and allow you to taste each ingredient clearly. They’re not very sweet, which is how we prefer them, but more sugar could be added if desired.
Brunch cocktails are a special category. Their consumption portends a day of ease, adventure, and friendship. This one, from Saveur, goes down smooth and even feels a little healthy.
The Alpine Rabbit
1½ oz. Bourbon ¾ oz. Carrot juice ½ oz. Lemon juice ½ oz. Walnut liqueur ½ oz. Simple syrup Pinch of flaky salt
Combine all ingredients in a cocktail shaker with ice and shake to combine. Strain into a lowball glass with ice. Garnish with a lemon twist or fresh slice of ginger.
We love the combination of carrot juice and bourbon. Make sure to use fresh 100% carrot juice. It’s easy to make yourself if you have the right equipment. If not, it’s readily available at any good market. Be sure to use a higher proof bourbon as well so that its kick balances the sweetness of the other ingredients. We used the gum syrup from Liber & Co., which has a really smooth mouthfeel and is richer than a standard simple syrup.
The walnut liqueur is the most distinctive flavor in this cocktail, and we thought it was a little overwhelming. In the future, we’ll reduce it by half. Still, this is an enjoyable drink that deserves a place on your brunch table, preferably outdoors, with friends, in the summertime.
Rachel is a beta tester of the New York Times’ Cooking site. It is fabulous and we can’t wait until it becomes available to everyone. In the meantime, we’re enjoying the easy access to fun cocktail recipes like this one, from Florence Fabricant.
Bourbon Brûlé 1 Navel orange 1 tsp. Sugar 3 oz. Bourbon 1 oz. Amontillado Sherry 1 oz. Domaine de Canton
Cut two thin slices of orange and liberally sugar one side of each. Place sugar side down in a hot skillet and let brown for a couple minutes. When they are caramelized, remove them from the pan and set them aside to cool. Juice the rest of the orange and combine its juice with the bourbon, sherry, and Domaine de Canton in a cocktail shaker with ice. Shake briefly to combine and strain into two lowball glasses with ice. Garnish each with an orange slice, caramelized side up.
This cocktail is light enough for a hot summer day, but still quite sophisticated. It has a lush nuttiness that brings smoothness and depth to the ginger and citrus. Sherry and bourbon are a pairing we’ll be exploring more, to be sure.
We try to space out these bourbon beer posts, but it’s summer and it’s hot and sometimes a beer is necessary to chill the fudge out and cool off. We’ve already tried the Widmer Brothers Barrel-Aged Brrrbon 2010 and 2012 releases, so we’re filling the gap with the 2011 release here. We were especially stoked to find a 2011 because it’s already been bottled for 3 years. This means we don’t have to cellar it and can drink it right away.
We’ve said in a previous post that the Widmer Brrrbon’s are a can’t-miss every year. This is no exception. It’s smooth, balanced, and delicious. Rachel says it smells like vanilla and leather. She could not confirm that it tastes like leather, as she hasn’t chewed on leather before. Patrick, on the other hand, has chewed on many a baseball mitt during his baseball days, and this beer does not taste like baseball mitt. The only criticism is Rachel wished for slightly more carbonation because she likes carbonation.
We recently made orgeat and continue to find new ways to enjoy it. With the weather being super hot here in Portland, we figured now would be a good time put our orgeat to good use. This cocktail is a simple bourbon drink from Erick Castro of Polite Provisions.
Attorney Privilege 2 oz. Bourbon ½ oz. Orgeat 2 dashes Angostura bitters
Combine all ingredients in a mixing glass with ice and stir. Strain into a coupe and garnish with a lemon peel.
This may be our favorite orgeat cocktail to date because it has every element in perfect balance: spicy (we intentionally chose a spicier bourbon), sweet and floral (orgeat), bitters, and just a hint of citrus from the garnish. Also, it is dead simple to make, which is wonderful in hot weather when it feels like everything is in slow motion.
Hot weather calls for cold beer. We call for beer that’s been aged in bourbon barrels and Breakside Brewery answers.
This beer is heavy on the vanilla and cherry flavors, but manages to retain some lightness due to its sparkly carbonation. This was a limited-release beer that we managed to score several months ago because the brewery is local (in Portland). According to Breakside, “it is 80% English old ale aged in Bourbon barrels for seven months and 20% freshly brewed English strong ale.”
We thought this beer was good but not great. Its flavor profile is familiar territory for anyone who regularly drinks bourbon-barrel aged beer, which is not a bad thing, but it is less interesting than we had hoped. It reminded us vaguely of root beer. It’s a dark amber color with a loose head when freshly poured.
We’ve been enjoying the Texas Grapefruit Shrub from Liber & Co. This cocktail is another take on the Texas Mingle but it comes on a little stronger.
Texas Single 2 oz. Bourbon ½ oz. Liber & Co. Texas Grapefruit Shrub Muddled cucumber
Thoroughly muddle the cucumber pieces in the bottom of a cocktail shaker. Add ice, bourbon, and grapefruit shrub and shake vigorously to combine. Strain into a chilled coupe and garnish with mint and another cucumber slice.
We love the cooling effect of the cucumber on an otherwise strong blend of flavors. Make sure to use a cucumber at the peak of freshness, and the mint garnish is important for the palate as well. You can slap it against your palm before placing in the glass to release its oils.
We recently got a chance to sample some cocktail syrups from Liber & Co., a small business out of Austin, Texas. We love the opportunity to experiment with new ingredients, and cocktail syrups are always a fun element. We’ve been most excited about their Texas Grapefruit flavor because grapefruit and bourbon complement each other so well. Today was also 99 degrees in Portland, which made it the perfect day to mix up a summery cocktail.
Texas Mingle 2 oz. Bourbon ¾ oz. Liber & Co. Texas Grapefruit Shrub 2 oz. Sparkling wine Muddled cucumber
Thoroughly muddle cucumber in the bottom of a cocktail shaker. Add ice, bourbon, and grapefruit shrub and shake vigorously for at least 30 seconds. Strain into a highball glass filled with ice and top with sparkling wine. Garnish with a mint sprig and cucumber.
Dreamed up by Rachel while commuting in the 95+ degree weather, this cocktail helped us combat the heat. The grapefruit and bourbon are wonderful summer flavors, and the cucumber and sparkling wine add a refreshing and smooth quality to the drink. We can’t wait to try out more of Liber & Co.’s cocktail syrups.
*Even though this nightcap was on Liber & Co.’s tab, we will always review products honestly. Contrary to popular belief, free drinks don’t automatically taste better.
Stir ingredients together with ice and strain into a highball glass with more ice. Garnish with an orange twist.
This drink is like a sweet iced coffee without the syrupy texture that can creep into flavored coffee. The orgeat has such a light floral and nutty balance complemented by the whiskey’s depth. We recommend using Stumptown cold brew coffee for its strong but smooth punch. This is an excellent summer day or evening drink.
One thing about keeping up a cocktail blog is that one can never have enough glassware. With so many different types of drinks, we need a wide variety of glasses—and of course we want them to be stylish and durable, too.
Ravenhead is a family glass business founded in 1892 in St. Helens, England. They began making art deco-style domestic glassware in the 1930s. We love supporting companies with such long and interesting pasts, and were delighted to receive a sampling of Ravenhead’s party glasses.
The designs are classic. We love having good-looking glassware that doesn’t distract from the look of the drink itself. The glass is well weighted in the hand and we can attest to its sturdiness, since we accidentally knocked two against each other when washing them and they didn’t break or scratch.
Even though this post was sponsored by Ravenhead, we will always review products honestly. Contrary to popular belief, free products aren’t automatically better.
We love neckwear as much as the next person. (Patrick even maintains a tumblr called Tweedy Impertinence.) This stylishly named cocktail from Tasting Table uses ingredients we’ve been digging lately, like orgeat. By the way, did you catch the news that Jim Meehan of PDT is the new drinks editor of Tasting Table? One more reason to love the site!
Bow Tie 1½ oz. Bourbon ¾ oz. Orgeat ¾ oz. Lemon juice ½ oz. St. Germain
Shake ingredients together with ice. Strain into a lowball glass with ice and garnish with a lemon twist.
At first we thought the combination of St. Germain and orgeat would be too floral, but they actually balance really well with the lemon. St. Germain is always wonderful for smoothing out a cocktail. The bourbon adds some much-needed depth and spice. This is the perfect summer cocktail—fresh, bright, and icy.
We have been enjoying a string of warm days, inspiring us to take our bourbon experiments to the freezer for some popsicles. We used a recipe from finecooking.com.
Chocolate Bourbon Pops ½ cup Granulated Sugar 3½ oz. Dark chocolate (70-72%), chopped 2 Tbsp. Dutch-processed cocoa powder ⅛ tsp. Salt 2 Tbsp. Bourbon
Combine all but the last ingredient in a saucepan and add two cups water. Bring to a boil over medium heat, whisking constantly. Transfer to a pitcher or measuring cup with a spout to cool for half an hour. Stir in the bourbon. Divide the mixture among the popsicle molds and freeze for at least three hours.
These pops are intensely chocolatey with a hint of bourbon to add some fun. It’s almost like eating a frozen brownie, which, if you ask us, is a high mark to achieve.
We used an ice pop mold from IKEA. It was inexpensive and it works really well.
Coffee cocktails are often too acidic or too sweet for our tastes, but this one is a winner. The recipe is from Imbibe.
Francis the Mule 2 oz. Bourbon ½ oz. Orgeat ½ oz. Coffee, chilled ½ oz. Lemon juice 2 dashes Orange bitters
Shake all ingredients together with ice and strain into a martini glass. Garnish with a lemon twist.
Bourbon, coffee, and orgeat, with its strong almond flavor, are predictably delicious together. What makes this recipe unique is the citrus juice and bitters, which add considerable brightness to what might otherwise be a too-rich mixture.
We recently visited Teardrop Lounge, a bar in Portland known for its creative cocktails. A few of the bartenders recognized Patrick because his brother Nick is a pretty common visitor there. In fact, they even make exclusive ingredients that can only be used to mix drinks for Nick.
When a bartender asked Patrick, “Would you like to try the 52 Skidoo, since you are the literally the only person we can open this bottle for?” of course Patrick obliged. She described it as an adaptation of an old fashioned using their house-made cherry digestif, a liqueur made from the pits of Teardrop’s brandied cherries. It was so tasty we knew immediately that we should try to replicate it at home.
52 Skidoo 2 oz. bourbon ¾ oz. Cherry Heering 3 dashes Angostura Bitters
Combine all ingredients with ice in a mixing glass and stir. Pour into a lowball glass with a large ice cube. Garnish with an orange peel.
This was a pretty good adaptation of Teardrop’s 52 Skidoo. It’s slightly sweeter than their version, likely because their cherry digestif is made from cherry pits, which makes it less sweet and more bitter than Cherry Heering. We used a fairly spicy bourbon to offset the cherry sweetness, making this a well-balanced cocktail.
Mix all ingredients except thyme sprig in a cocktail shaker with ice. Shake vigorously to combine. Strain into a highball glass with ice and garnish with the thyme sprig.
This drink is creamy and slightly acidic from the coffee and charred pineapple bitters. The bourbon and herbal notes from the thyme balance it nicely. We thought the mixture was a little bit like chai tea.
We are infatuated with orgeat, especially the one we made ourselves using 500 Tasty Sandwiches’ recipe. Naturally we decided to try out the orgeat using another of their recipes for a bourbon cocktail with an interesting history.
The Japanese Cocktail 2 oz. Bourbon 1 oz. Orgeat Royal 2 dashes Peychaud’s bitters
Stir all ingredients together with ice and strain into a lowball or coupe glass. Garnish with a lemon or orange twist.
This cocktail is so simple and each of its ingredients can be tasted clearly. They come together to form a floral, nutty, spicy drink with a touch of exoticism appropriate to its name.
Elderflower liqueur is one of our favorite cocktail ingredients. We always take advantage of the opportunity to mix it with bourbon when we can, and this recipe from Saveurpresented just that occasion.
Bourbon Bramble 1 oz. Bourbon 1 oz. Elderflower liqueur ½ oz. Crème de cassis Squeeze of lemon juice
Combine all ingredients in a cocktail shaker with ice and shake for at least one minute. Strain into a chilled coupe.
This cocktail tastes like a berry pie. It’s fruity and floral, but the lemon and the relatively high alcohol content keep it light and balanced. Shaking a cocktail for one minute will make your hands really cold, but it is necessary to get the right mix of water into the drink while making it very cold. We can imagine this recipe would make a very good punch for a party.
We apologize for the lack of posts lately. It turns out that it’s hard to blog adequately during the NBA playoffs. Our team just got eliminated, though, so we turned to some bourbon barrel-aged beer for comfort.
This is a Belgian-style ale that was aged in Heaven Hill bourbon barrels by The Commons Brewery in Portland, Oregon. The brewery is actually located not too far from where we live, so we were excited to try their take on bourbon barrel aging.
We’re really pleased with this beer. The head is slightly out of control when first poured, but the nice part about that is it keeps a little foam on top until the very last sip. It is a light, crisp beer that is somewhat sweeter than we were expecting. The combination of sweetness and carbonation reminded us of a soft drink, but not in a bad way. (Don’t worry; it’s not syrupy.) We tasted cherries, chocolate mousse, and coffee. The finish of this beer is particularly pleasant, as we are often put off by the thick coating that heavier bourbon barrel-aged beers can leave on the tongue. There is none of that with this brew, and we will definitely be checking out what this small craft brewer produces in the future.
If you’ve been following us for a while, you know that a Sazerac is Patrick’s favorite cocktail, even if it’s a rye cocktail instead of bourbon. Weird, right? But he likes them so much he even made Sazerac cookies. It’s become his go-to bar order, and he definitely will make you a Sazerac if you visit our house. Also Sazerac is still a really fun word to say. Anyway, while looking through the PDT Cocktail Book, we found the Staggerac, which is basically a Sazerac with bourbon instead of rye and the addition of Angostura bitters. Obviously we mixed one up.
If you’ve ever made a Sazerac, just make this the same way. In a mixing glass, add sugar cube and bitters, then muddle into a paste. Add bourbon and ice and stir until mixed. Strain into a lowball glass with an absinthe rinse.
We called this post “(Almost A) Staggerac” because Jim Meehan’s recipe in PDT calls for George T. Stagg bourbon. Since we don’t have that (and because it’s actually fairly difficult to find, being part of Buffalo Trace’s Antique Collection), we replaced it with Temperance Bourbon because it’s delicious and the highest proof bourbon we have. (Stagg is 140 proof, and this seemed important.) Unsurprisingly, this drink is super similar to a Sazerac. The bourbon and Angostura bitters add a little more compexity, since rye is usually a pretty one-note liquor. It’s an interesting drink, and definitely worth trying. We’ll stick to Sazeracs, though.
It’s no secret that we love bitter liqueurs. Cynar tops our list, so we substituted it for the Averna amaro that the original recipe called for.
A Thief in the Night 1½ oz. Bourbon 1 oz. Cynar ½ oz. Lemon juice ½ oz. Honey syrup
Shake all ingredients together with ice. Strain into a chilled coupe and garnish with fresh oregano or other herb of your choice.
This cocktail tastes very fresh. We attribute that to the honey syrup and the oregano aroma. Somehow those two ingredients together are very springlike. We used a bourbon that is the exact same proof as what the original recipe called for (92°). It was balanced, but we might experiment with something higher proof and/or spicier next time. Still, this simple cocktail is a winner.
To Kill a Mockingbird is one of Patrick’s favorite books. He still has a vivid memory of his 10th grade English teacher acting out Atticus Finch shooting the dog and actually breaking his glasses on the classroom floor. So once Punch posted this literary-named cocktail by Chris Hannah, we knew we’d be making it for the blog.
Boo Radley 2 oz. bourbon ¾ oz. Cynar ½ oz. Cherry Heering
Combine ingredients with ice in a mixing glass and stir. Serve in a coupe and garnish with an orange or lemon peel.
The Boo Radley is a very rich variation of the Manhattan. The Cynar provides much more depth than vermouth while the Cherry Heering adds a lot of sweetness. Those two ingredients complement each other well because the Cynar keeps the cherry from being otherwise saccharine while the cherry keeps the Cynar from being too bitter. Of course, the bourbon shines through. We used Rowan’s Creek because we were in the mood for some spice in our drink.
Woodinville Whiskey Company Limited Release Pot Distilled Unfiltered Bourbon
Seems we’re developing quite the relationship with Woodinville Whiskey Co. We recently wrote a follow-up review of their flagship bourbon, in which we emphasized how much we appreciate their commitment to improving their product and seeking out feedback to do so.
Once again, we were offered a chance to try their newest product, a limited release of their first batch of bourbon aged in standard sized barrels. (Their other whiskeys are aged in 8 gallon barrels.) Like the mini-barrel bourbons, this is also 92 proof. Other than that, the difference in products is immediately apparent. This photo might not illustrate it perfectly, but the color of this bourbon is much lighter and more golden than its sibling. Its nose is sweet and pruny, with a slight musty hint. Its flavor is incredibly well balanced. There are hints of apple and vanilla, with a slightly spicy finish. All of the flavors blend together and never fight with each other. This makes the bourbon very smooth throughout. In fact, it’s also our only complaint about the bourbon. At times it can be hard to pick out a distinguishing flavor. We might prefer a stronger individual flavor depending on our mood, but we could see this being a solid option for a wide variety of cocktails for the same reason. We’ll also be drinking it neat from time to time.
*Even though this nightcap was on Woodinville Whiskey’s tab, we will always review products honestly. Contrary to popular belief, free drinks don’t automatically taste better.
This cocktail recipe by Ryan Maybee is similar to a Manhattan. It is perfect for a drizzly evening when you want something mellow, smooth, and slightly spicy.
Pendergast 1½ oz. Bourbon ¾ oz. Sweet vermouth ½ oz. Bénédictine 2 dashes Angostura bitters
Combine all ingredients in a mixing glass with ice and stir until well chilled. Strain into a lowball glass without ice and garnish with a lemon twist.
This cocktail is not as bitter as a traditional Manhattan. Bénédictine is the star of this drink, in our opinion. Its sweetness and subtle herbal notes lend complexity to the recipe and balance really well with the deeper flavors of sweet vermouth and the strength of the bourbon.
We enjoy drinking hard cider, and if you can combine hard cider with bourbon, even better. Sonoma Cider makes certified organic hard ciders in micro batches, so you know they put a great deal of care into each bottle. The owners of Sonoma Cider are both huge bourbon lovers, too, so we have something in common. Even so, we aren’t afraid to admit we were skeptical about a bourbon-flavored hard cider.
At only 6% ABV, this cider reflects the beauty of the product type: low alcohol, crisp, and clean and perfect for sipping over the long haul in warm weather. Upon first taste, you immediately detect apples (rightly so!). It is slightly sweet with a lovely light carbonation. The next flavor is pretty yeasty and pretty strong. It didn’t blend in as smoothly as we would have liked. The unique part about this cider is its finish. It opens up into a caramel-and-grain roundness with a hint of vanilla and smoke.
Those familiar flavors are due to an organic bourbon flavor that is a proprietary ingredient of Sonoma Cider. We have no idea what is in this ingredient mix, but we can report that the cider does, in fact, have a flavor reminiscent of bourbon. If this is appealing to you in a cider, definitely give this product a try. If you’d rather have your cider be cider and your bourbon be bourbon, we don’t blame you for that either.
*Even though this nightcap was on Sonoma Cider’s tab, we will always review products honestly. Contrary to popular belief, free drinks don’t automatically taste better.