Posted: 6/5/2024 4:13:25 PM EDT
[Last Edit: bondservant2][Edited]
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I have grown tired of Old Fashions overly sweetness. I like the Whisky sours ok and haven't really found a good Manhatten recipe .... I suppose it's time to whip up some Blackberry Bourbon Lemonades. I've got a few bottles of ECBP c923 that is just too hot for me neat. Need to tone it down - and just ice doesn't seem to help much. Whatcha got ? |
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I normally do a straightforward Manhattan; Bulleit, sweet vermouth, bitters, on ice. Or just neat. But on hot summer nights, sometimes I'll do a Bourbon Renewal: https://jeffreymorgenthaler.com/bourbon-renewal/ Be careful level of sweet. I usually skip the simple syrup; the creme de cassis is sweet enough. You can add it to taste (but if you start with it, you can't take it out). |
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I thoroughly enjoy many Bourbons neat. But some really tasty Bourbons are too hot for my taste. The ECBP I mentioned is one of them at 133-proof. Lots of good dark / dusty flavor there - just can’t get past the burn with that one. Yet a 129- proof Bookers I have drinks just fine straight |
| My go to for hot days or just to extend the drink is a simple highball. Bourbon, sparkling water, and a twist of lemon. If you use a good, full proof bourbon, it can actually make a big effect on the flavor of the cocktail, unlike some where the mixers overpower it and it's a waste. Simple and refreshing. |
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You can adjust the sweetness of an OF By using less sweetener.....or a different one. Try just a dash of agave syrup, bitters, orange peel, 2 0z of bourbon, and skip the cherry. Or use a luxardo vs standard maraschino. Bada bing are easy to find and have a similar flavor. Add a teaspoon or so of water. Or add a dash of water to the bourbon.....cut it to proof....  I'm really not a big cocktails guy, the only ones I really like are the OF and a nice rum based drink or two on vacation. |
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@ragincajun1919 He's our resident cocktails expert. |
Alabama: That the great, general and essential principles of liberty and free government may be recognized and established, we declare....That every citizen has a right to bear arms in defense of himself and the state. (Art. I, § 26)
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I don’t typically use bourbon in old fashioneds, manhattans or whiskey sours because I think they are overly sweet, I use rye. But! Bourbon Manhattan 2oz Bourbon 1oz Vermouth 2 dashes angostura bitters Stirred over ice and strained into a coupe or nick and Nora, garnish with a cherry or 3 I would recommend maybe Punt E Mes for the vermouth since it is a little more bitter and might standard up to the inherent sweetness of bourbon. Bourbon OF 2oz Bourbon 1 barspoon rich Demerara syrup 2 dashes Angostura Bitters 1 Dash Orange bitters Stirred over ice, zest of an orange peel, not fruit muddled. Blackberry Smash 3-5 blackberries muddled in shaker 2oz bourbon 1/2oz rich syrup 3/4oz Fresh Lemon Juice 1 dash angostura bitters Shake with ice and double strain (Hawthorne and fine mesh) Serve on ice with a garnish of 3 blackberries and mint. Pineapple Julep Lightly press 4-6 mint leaves in cup 2oz Bourbon 1/2oz pineapple syrup 2 dashes angostura bitters Add in half cup crushed ice and stir Top off more crushed ice and garnish with mint. Pineapple syrup recipe Take pineapple scraps (outside of pineapple and core), cover in Demerara sugar and put in fridge for a a day or so. You’ll see all the liquid pulled from the scraps. Strain with cheese cloth or fine mesh strainer into a bottle. |
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I mix it with diet ginger ale or ginger beer (with lime). Dial in sweetness with how much soda you use, it’s a good drink that goes with almost everything. Faster and easier to make than an old fashioned too. |
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@MacManus
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Bourbon Renewal has been a recent favorite of mine.
Shake ingredients with ice until cold. Strain over fresh ice into an old-fashioned glass. Garnish with a lemon wedge |
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Sazerac: Absinthe - rinse the glass with 1/4oz and dispose what doesn’t cling to the glass 2oz bourbon or rye 4 dashes Peychaud’s bitters 1tsp simple syrup Lemon peel twist Shake the liquor, bitters, and simple syrup in a shaker with ice and pour over a large cube in a rocks glass. I’ve seen more bitters or absinthe used, a sugar cube, or agave syrup. Gotta use Peychaud’s bitters, though. It’s very herbal. |
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Vermouth containing: Manhattan, boulevardier Citrus forward: whiskey smash, margarita (sub tequila obviously), fools gold, gold rush Aperitif: paper plane I hate their bourbons but basil Hayden has a good list with recipes here https://www.basilhaydenbourbon.com/cocktails?gad_source=1&gbraid=0AAAAADxf295b1S0IW-xuiAmBStqMyEE1T&gclid=EAIaIQobChMIhb2wssi9hwMVTyytBh0bogvUEAAYASAAEgKP7_D_BwE |