Sometimes you see a drink recipe that looks rather weird and decide you may as well try it. That’s what happened when we saw this recipe.
1 oz. bourbon
1 oz. gin
1 oz. lime juice
1 dash Angostura bitters
4 oz. ginger ale
Shake the first four ingredients together with ice and strain into a lowball glass with ice. Top with ginger ale and garnish with a mint sprig.
The drink is acceptable. It’s hard to pick out distinctive flavors, and obviously we like to taste the bourbon, but it would be a nice drink if you’re looking for something light. It may also be a good starter cocktail for a novice whiskey drinker.
We have, on numerous occasions, established that bourbon and chocolate are an amazing super couple. When we saw this recipe from What Katie Ate that added coffee to the mix, we knew we had to try it. (She used Bushmill’s in her mousse, which we obviously replaced with bourbon.)
Bourbon Mocha Chocolate Mousse
6 oz. dark chocolate, broken into small pieces
11 oz. butter
¼ cup coffee
4 eggs, separated
⅔ cup suger (+ 1 Tbsp. for later)
2 Tbsp. bourbon
1 Tbsp. water
pinch of salt
½ tsp. vanilla extract
Before you begin, note that this recipe calls for about 75 (OK, four) mixing bowls. Bring a saucepan of water to a simmer. Set a heatproof bowl on top of the saucepan, being sure to not let water touch the bowl. In this bowl, combine coffee, chocolate, and butter. Stir the mixture slowly until it melts, then set it aside.
Fill a large bowl with ice and water.
Place a new bowl over the saucepan and add the egg yolks, sugar, water, bourbon, and vanilla extract. Whisk until the mixture becomes thick and pale. Place this bowl into the ice bath. Keep whisking until the mixture cools. Add the chocolate mix and stir.
Whip the egg whites with a pinch of salt until frothy, then add the extra tablespoon of sugar and whip some more. (An electric mixer works best here if you have one.)Fold a quarter of the egg whites into the chocolate mix, then add the rest of the egg whites. Fold the egg whites in just until the mixtures combine. Don’t over whip because the air in the mixture is what makes the mousse light.
Pour mixture into serving bowls. Chill for at least 3-4 hours before serving.
The result is a rich after dinner treat. It tastes exactly how it sounds, like a bourbon mocha chocolate mousse. We used Rock Hill Farms bourbon. Along with tasting great, Rock Hill Farms has a perfect texture and taste for baking. We also used instant coffee. Normally we wouldn’t use instant coffee, but in this case it’s okay because it blends with the chocolate and bourbon. The main thing the coffee does is add depth of flavor. This recipe made five servings, and should keep in the refrigerator for a couple of days.
We’re not usually into coffee liqueurs, but then one day Rachel almost literally stumbled across a tasting at our local liquor store. She was killing time looking at bar supplies while I was being fickle about which spirit to bring to our own whiskey party when a French guy asked her, “Would you like to sample some free alcohol?” The answer is always yes. The samples were from a company called FAIR., which makes fair trade Quinoa Vodka, Goji Liqueur, and this wonderful Café Liqueur. As soon as we tasted it, we knew it not only had a spot in our home bar, but we’d have to find a place for it in a bourbon cocktail. It is so smooth and has a rich coffee flavor that is more iced mocha than alcohol without any of that strange aftertaste that other coffee liqueurs have. FAIR. Café Liqueur with ice makes a wonderful dessert drink.
For the cocktail, we knew we’d be using FAIR. liqueur and bourbon, and we just had to find the third ingredient. We were thinking citrus, so the simple thing was to add orange bitters. The idea of reminded us of chocolate oranges, which are delicious, so we went ahead and mixed one up. We didn’t know what to call it, though. I’ve just been referring it as “roasted bourbon.”
2 oz. bourbon
1 oz. FAIR. Café Liqueur
2-3 dashes orange bitters
Combine ingredients in a mixing glass or shaker with ice, stir until combined, and strain into a coupe glass. Garnish with an orange twist.
It’s so easy to make and tasty to drink. We used Rock Hill Farms bourbon because its vanilla and caramel flavors complemented the coffee richness perfectly. The orange bitters add a nice light punch as well.
We’re back to drinking bourbon after a week of Scotch, and we’re starting off the week with a bourbon we’ve never tried before. The Rock Hill Farms Single Barrel Bourbon bottle is incredibly eye-catching. Normally, the faux gold leaf design is kind of cheesy, but it works on the Rock Hill Farms decanter. Looking through the bottle creates a cool layering effect with the horses on each side. The only thing I wish was on the bottle is a little more information about the bourbon, such as how long it’s aged for.
At 100 proof (basically the only info on the bottle), we didn’t know what to expect. We just hoped the whiskey lived up to the fancy decanter. It does. Its dark, amber color and high proof had us expecting a heavier, harsher flavor than Rock Hill Farms delivers. Both the scent and flavor are rich with apple and caramel sweetness. Cinnamon and vanilla also come through in the taste. Rachel said it reminded her of a warm apple crisp with vanilla ice cream on top. Somehow with all the sweetness, this whiskey remains balanced enough to keep from being overwhelming or cloying. The 100 proof shows up in the finish, which hits strongly and lingers just long enough. Drinking Rock Hill Farms with ice brings out the toffee flavors over the apple.