No, this is not the title of our memoirs, but the name of a delicious cocktail by Jamie Boudreau. His bar, Canon, is on our list of establishments to visit every time we go to Seattle.
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.
Jim Meehan’s PDT Cocktail Book has been getting a lot of run here recently. It’s almost like it’s a beautiful book full of tasty cocktail recipes or something. As soon as we noticed there’s a bourbon cocktail in it called There Will Be Blood, we knew it was only a matter of time before it ended up on There Will Be Bourbon.
There Will Be Blood
2 oz. Bourbon
¾ oz. Godiva chocolate liqueur
¾ oz. Blood orange juice
Shake with ice and strain into a chilled coupe. Garnish with a flamed orange twist.
We were really unsure of this cocktail at first, mainly because we’re not really big fans of creamy liqueurs like Godiva. But the spiciness of the bourbon (we used Temperance, though the PDT recipe calls for Old Grand-Dad) brings together the chocolate and blood orange juice nicely. It might not be an “every occasion” cocktail, but it’s nice for a rare, decadent treat. Does Patrick like it?
Know what’s super tasty? Bourbon. Bourbon is super tasty. Believe it or not, we don’t sit back and enjoy a nice glass of bourbon very often. We’re often conducting experiments in our kitchen or bar trying to find the next fun thing we can add bourbon to because blogging about bourbon is such a…burden. Sometimes we just want to drink some ice cold whiskey without our drink tasting like water and maybe even have a really cool looking ice ball rolling around our glass without splashing our faces, OK!
When we got an email asking if we’d like to review these Arctic Chill ice ball molds, we weren’t really sure what we could say. After all, we’ve actually had an ice ball mold for a few years, so what more really *is* there to say about an ice ball mold? Honestly, not a lot. These Arctic Chill molds are pretty much the same as the Muji one we already have. They’re made from BPA free silicone, are easy to fill and freeze, and make 2.5-inch ice balls. The real perk is that there are 4 of these molds in one order. So imagine you get home and think, “You know what, I don’t feel like experimenting with bourbon, a liqueur with a name I can’t pronounce, and bitters with clever wordplay in the brand name. All I really want is a tasty glass of cool Four Roses Single Barrel Bourbon AND I WANT IT NOW!” And maybe you’d like to share this experience with your significant other and/or partner in drinking. The last thing you want to do is open up the freezer and realize you forgot to make extra ice balls, right? Well, hooray these molds are less than $20 and come with 4 molds per pack, which means you could totes have more friends over and have a whiskey party!
*Even though Arctic Chill supplied us with this product, we will always review products honestly. Contrary to popular belief, free stuff doesn’t always equal cool stuff.
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!
Jenny Park and Teri Lyn Fisher write Spoon Fork Bacon, one of our favorite food blogs that always features delicious recipes and beautiful photographs. Their new book Cocktails for the Four Seasons is a pocket-sized book that matches the quality of their blog. As the title suggests, the book is broken into four sections based on the seasons and the ingredients usually available during those months. Before all the recipes though, are some helpful tips like which glasses to use for what drinks and why, suggestions for variations of simple syrups, and tips on making simple but elegant garnishes. One of the most interesting aspects of the book is the number of cocktail recipes that include roasted fruit, such as the “Roasted Strawberry and Jalapeño Freezer.” You might imagine some of these drinks take quite a bit of preparation or require ingredients you wouldn’t normally have on hand. Those are really my only complaints about this book, but the recipes seem to be catered toward drinks you might serve at a dinner party—most recipes are calculated to make at least four drinks—so maybe you’d be shopping for special ingredients anyway. We’d be foolish not to make one of the bourbon drinks included in Cocktails for the Four Seasons, so we made their variation of the old fashioned.
Thyme Old Fashioned
2 oz. Bourbon
1½ oz. Thyme simple syrup*
1½ oz. Fresh orange juice
½ oz. Pomegranate juice
Make the thyme simple syrup by heating a half cup sugar and half cup water with a few sprigs of fresh thyme until the sugar dissolves, then let it cool.
Mix the bourbon, thyme simple syrup, and orange juice in an old fashioned glass and stir. Add ice and top with pomegranate juice. Garnish with a sprig of thyme.
Admittedly, we hesitate to call this an old fashioned as we’re used to the classic whiskey, sugar (or simple syrup), and bitters old fashioned. But we knew just by looking at the ingredients this was going to be delicious. It’s dangerously tasty. It’s so smooth, but also has a slight tartness to it from the pomegranate. The thyme simple syrup does wonders for balancing all the other ingredients and leaves a freshness lingering after each sip.
Cocktails for the Four Seasons is available here for about $10.
We’ve written before about Lar’s scrumptious bitters. He sent us a sample of his charred pineapple bitters, and we were delighted to try them in a cocktail of his creation (with our own small adaptations).
2 oz. Bourbon
¾ oz. Lemon juice
¼ oz. Brown sugar simple syrup
2 dashes Charred pineapple bitters
Dry shake the egg white, then add the rest of the ingredients and shake with ice. Strain into an old fashioned glass with one large ice cube. Dash a small amount of ground cardamom on top.
This drink has a lot going on. The char on the pineapple bitters and the ground cardamom complement each other well. We used a brown sugar syrup to amp up the sweetness a bit. We chose to use Woodinville bourbon and its oakiness works nicely with these flavors; we would recommend using a similar bourbon if you make this at home.
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.