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Recipes

Drink Recipes: Catch the Native Spirit

August 31, 2010 By: Emily Hanna Mayock


In 2007, September officially became National Bourbon Heritage Month, offering the perfect time for bars around the country to celebrate Kentucky’s whiskey. To honor the native spirit, we’ve compiled recipes complementing the American whiskey’s versatility and showcasing the creative ways in which it can be used. Add these to your menu this month, but beware: Your customers might never want them to leave the menu.

Pearl ManhattanPerfect Pearl Manhattan
On the menu at Bar Seven Five in the Andaz Wall Street, Manhattan.

2 ounces Bulleit Bourbon
1 ounce Dolin Sweet Vermouth
½ ounce Dolin Dry Vermouth
3 dashes Regan’s Orange Bitters

Rinse a cocktail glass with Lagavulin Distillers Blend Scotch, and build the drink. Flame an orange disk and discard.


Midtown CocktailMidtown
On the menu at Upstairs in the Kimberly Hotel, Manhattan.

1 ½ ounces bourbon (Maker’s Mark or Woodford)
2 ounces sweetened chamomile tea
¼ ounce fresh-squeezed lemon juice
5 fresh raspberries, muddled

Build the drink in a snifter glass (no ice) and garnish with a rose petal or lemon wheel.

 


Patriot Tea

Patriot Tea
Courtesy of Wild Turkey Straight American Honey.

2 cups Wild Turkey Straight American Honey
8 cups water, divided
½ cup sugar
8 black tea bags
1 lemon, cut into 8 wedges
½ cup fresh mint leaves

In a large saucepan, boil 4 cups of water. Add ½ cup sugar and stir to dissolve. Remove from head and add 8 teabags of black tea. Steep for 10 minutes and discard teabags. Add 4 cups cold water, transfer to a pitcher and chill. Muddle lemon wedges and add to the pitcher. Add ½ cup fresh mint leaves. Using a wooden spoon, crush mint until fragrant, and stir in 2 cups of Wild Turkey Straight American Honey. Serve over ice.


Secret Garden
Created by Isabella Manzanero at Checker’s Hotel in Downtown LA.

1 ½ parts Maker’s Mark
4 fresh strawberries
3 sweet basil leaves
¾ part fresh lemon juice
½ part simple syrup

In a mixing glass, muddle strawberries, sweet basil and simple syrup. Add Maker’s Mark and lemon juice. Shake over ice and strain into a rocks glass with fresh ice. Garnish with a sweet basil leaf and strawberry.


Perfect FIGure
Created by Shawn Sugrue for Woodford Reserve.

1 ¾ ounces Woodford Reserve Bourbon
¾ ounce sweet vermouth
¾ ounce dry vermouth
¾ ounce Zinfandel port
Dash of blood orange bitters

Combine all ingredients, garnish with a fig and serve.


Hitachino Sour
Created by Kevin Diedrich for the Burritt Room in San Francisco.

2 ounces Buffalo Trace Kentucky Bourbon
¾ ounce lemon
¼ ounce simple syrup
2 dash Angostura orange bitters
1 bar spoon orange marmalade
Hitachino Nest White Ale, to top

Shake and strain into a chilled fizz glass. Top with Hitachino Nest White Ale and a lemon twist.


Black Schrubb
Created by Darby Kelly, mixologist at Wynn Las Vegas, and served at a Spirited Dinner at Zöe during Tales of the Cocktail.

1 ¼ ounce Jim Beam Black 8 Year Old Bourbon
¾ ounce Creole Schrubb
2/3 ripe nectarine
½ ounce d’Arbo White Elderflower Syrup
¾ ounce lemon juice
2 dashes Peychaud’s Bitters
1 slice jalepeño

Muddle nectarine with elderflower syrup. Add other ingredients and shake. Double strain into Old Fashioned glass with fresh ice. Garnish with thin slice of nectarine and a thin slice of jalepeño.


The 54 Julep

The 54 Julep
Courtesy of SKYY Spirits.

2 ½ ounces Wild Turkey 101
3 sprigs mint (6 to 8 mature-sized leaves)
1 ½ tsp. brown sugar

½ cup crushed ice

In a traditional silver Julep cup or double Old Fashioned glass, mull two sprigs of mint with the brown sugar and 1 ounce of bourbon for a few minutes, crushing the mint leaves with a spoon. Add the crushed ice, the rest of the bourbon and garnish with sprig of mint.


ManhattanThe Manhattan 101
Courtesy of Wild Turkey.

1 ¾ ounces Wild Turkey Bourbon
1/3 ounce dry vermouth
1/3 ounce sweet vermouth
1 thin slice fresh ginger
3 mint leaves
½ tsp. powdered sugar
Dash aromatic bitters

Muddle ginger, mint, powdered sugar and bitters in a cocktail shaker. Add Wild Turkey Bourbon, vermouth and ice. Shake and strain into a chilled glass.


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