We havin’ a party!
We havin’ a party!
2 oz. Bourbon
1 oz. Lillet Blanc
1 tsp. Crème de Cassis
2 dashes Peychaud’s bitters
Stir all ingredients together with ice and strain into a chilled coupe. Garnish with a lemon twist.
This drink is darkly juicy, like blueberry jam with alcohol. That may not sound appetizing, but if you knew how much we love blueberries, you would know that is highest praise. Crème de cassis is, of course, French black currant liqueur and it, mixed with the Lillet, lends a dark fruit jamminess to this well-balanced drink. We used a mild bourbon that worked well with the other flavors. A spicier whiskey wouldn’t pair well with the sweetness of this cocktail.
It is Meyer lemon season and we’re looking for any chance to use the mild, juicy lemon. This recipe is heavily based on one created by Mike Ryan at Sable Kitchen & Bar.
Power of Love
¾ oz. Bourbon
¾ oz. Meyer lemon juice
¾ oz. Sweet vermouth
¾ oz. Ginger simple syrup
Shake all ingredients together with ice and strain into a coupe glass.
This cocktail is deceptively smooth with a silky depth provided by the sweet vermouth. The Meyer lemon adds a citrus zing, but without the acidity that a more common lemon would contribute. Delicious!
We’re always game to try any new variation of a whiskey sour. This one adds fig to the mix, which is pretty great.
When Figs Fly
1 Tbsp. Fig jam
1½ oz. Bourbon
½ oz. Lemon juice
¼ oz. Cointreau
Add all ingredients to a cocktail shaker with ice and shake vigorously to combine. Carefully strain into a lowball glass with ice and garnish with a lemon twist.
This is a surprisingly well balanced cocktail. To be honest, we were concerned that the sugar and gelatin from the jam would not be great additions to a drink. We were happy to discover that most of that stays in the bottom of the cocktail shaker and just the juicy figgy goodness makes its way into the glass. We would probably make this drink again, but maybe with fresh figs when they come into season.
Everyone knows ginger and bourbon are a match made in heaven. Ginger is delicious. Bourbon is obviously totally delicious. Put those two flavors together, and we can almost guarantee we’ll be willing to try pretty much anything you can throw at us. So when we saw these recipes for ginger syrup and a ginger old fashioned at Fresh & Foodie, it was only a matter of time before we made some ginger syrup for ourselves.
Ginger Old Fashioned
2 oz. Bourbon
¼ oz. Ginger syrup*
3 dashes Angostura bitters
1 dash Whiskey barrel-aged bitters
½ cup Water
½ cup Sugar
1½ inch Ginger root
In a small pot, bring water and sugar to a simmer over medium heat. Stir to dissolve sugar. Add ginger and let simmer for 5-10 minutes, depending on how strong you want the ginger flavor.
In a mixing glass with ice, add bourbon, then ginger syrup, then bitters. Stir for approximately 30 seconds, then strain into a rocks glass with fresh ice. Garnish with an orange peel.
This is a very good take on the old fashioned. While we prefer the muddled sugar cube method of making our old fashioned cocktails, we gladly altered our methods for the simple syrup, using the directions on Fresh & Foodie. The ginger flavor, unexpectedly, smoothed out the whiskey burn while leaving a subtle gingery finish. We’ll surely be making more cocktails with the ginger syrup in the near future.
We found this cocktail recipe intriguing because it includes a few of our favorite spirits that don’t often make it onto this bourbon blog. We have been fond of Lillet since the Lillet event we attended during Portland Cocktail Week. Rachel is a secret gin lover, too, so we were keen to try this take on the classic Corpse Reviver #2.
Kentucky Corpse Reviver
¾ oz. Bourbon
¾ oz. Cointreau
¾ oz. Lillet Blanc
¾ oz. Lemon juice
Shake all ingredients together in a cocktail shaker with ice. Strain into a chilled coupe and garnish with a mint leaf.
This cocktail is very light compared to most bourbon cocktails. There is almost too much citrus, so if you prefer less acidic drinks, we recommend playing with the proportions a bit. The Lillet Blanc adds nice botanicals and some bitterness from the quinine. We really enjoyed this drink and will certainly make it again.
We are taking advantage of grapefruit season by making as many recipes featuring the fruit as possible. This take on a brown derby offers a richer, sweeter taste, which is perfect for the holiday season.
2 oz. Grapefruit juice
1½ oz. Bourbon
½ oz. Molasses
Combine all ingredients in a cocktail shaker with ice and shake to combine. Strain into a chilled martini glass.
This cocktail is heavily influenced by the molasses. One of us didn’t care for it, while the other thought it was different, but tasty. Patrick mentioned that it smells and tastes like a bourbon barrel-aged beer. If we made it again, we would decrease the molasses by half.
We are smitten with ice cream of any variety, but the other day when I decided to make a lemon ice cream to use up some extra lemons we had lying around, the idea hit me to add some bourbon and make a whiskey sour-inspired ice cream. It was a magical moment.
Whiskey Sour Ice Cream
2 cups Heavy cream
1 cup Milk
1 cup Sugar
½ cup Lemon juice
3 Tbsp. Bourbon
½ tsp. Vanilla extract
Whisk milk and sugar together until the sugar has dissolved. Gently whisk in the other ingredients and pour into your ice cream maker. Freeze for about half an hour, then transfer to a container and place in the freezer for four hours or overnight to harden further. Garnish with a maraschino cherry if desired.
This ice cream is so delicious and it actually does taste like a whiskey sour. It is light and refreshing, but with a tiny bite from the bourbon. We chose to use a sweeter bourbon to help balance out the tartness of the lemon. If you really wanted to boost the cocktail factor of this recipe, you could add in some bitters, but we opted for a more refreshing citrusy ice cream.
We’ve been dreaming of affogato since our vacation in Italy a couple years ago. Suddenly it hit us: what could be better than adding a splash of bourbon for the ultimate dessert nightcap?
1 scoop Vanilla bean ice cream
1½ oz. Cold brew coffee
1 oz. Bourbon
Gently pour coffee and bourbon over ice cream. Serve.
This is a modern take on affogato using cold brew coffee in place of espresso. We love espresso, but why not use a strongly brewed coffee that won’t immediately melt the ice cream? We’re all about savoring this glorified bourbon float as long as possible.
We used Stumptown Cold Brew and Four Roses Small Batch for this dessert—a perfect pairing of bitter, sweet, and creamy.