Posts Tagged drink

Summer Bourbon Cocktails with Maker’s Mark & 46

Summer Breeze


1 part Maker’s Mark

1 part Ginger Ale

A splash of Cointreau

1 orange slice

Directions: Muddle an orange slice in an old-fashioned glass with a splash of Cointreau. Add in equal parts Maker’s Mark Bourbon and ginger ale. Stir gently. Top off with ice.

Char No. 46

Recipe courtesy of Ward III (New York, NY)

2 parts Maker’s 46

Muddled fresh peaches

1 part Averna Amaro

Dash of fresh orange juice

1 egg white

Bitters

Directions: Muddle peach in shaker and add all ingredients except the bitters. Shake vigorously for at least one minute. Strain into a chilled rocks glass. Drizzle bitters on the foam and garnish with fresh peach.

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Celebrate Independence Day with Wild Turkey LiberTea

Summer was designed to slow us down and to remind us to enjoy the hum of warm evenings with good friends, so you want to keep the prep to a minimum. Bourbon iced tea not only offers a twist to a summer favorite, but also provides opportunity for experimentation with minimal effort.

If you’re looking for a refreshing way to keep cool this 4th of July while staying loyal to the spirit of the holiday, try a new combination of some tried and true American summer classics.

One suggestion is a pitcher of LiberTea, a tasty combination of lemonade and iced tea that uses Wild Turkey Bourbon and American Honey–a honey liqueur from the makers of Wild Turkey–to add a sweet twist to an old standby. Perfect for a large gathering, it can be made in advance, allowing you to spend the rest of the afternoon tending to the grill, sitting back on the porch and enjoying the fireworks.

Don’t want to wait for Independence Day to enjoy a delicious bourbon tea? Celebrate national iced tea month in June with the Wild Turkey Mint Tea and Wild Turkey Sparkling Tea.

Jimmy Russell, master distiller for Wild Turkey Bourbon, believes that just because the Kentucky Derby is over doesn’t mean that the flavors of the Southern classic Julep are out for the rest of the season. Russell’s summer recipe, Wild Turkey Mint Tea, adds fresh lemon, lime, and sweetened

tea to the mint julep basic–mint and bourbon–to create an updated fresh take on the derby classic.

For another refreshing bourbon iced tea variation, the adults-only Wild Turkey Sparkling Tea is a great make-ahead option for BBQ’s, afternoon parties and outdoor gatherings.

The LiberTea
Ingredients (makes 1 large pitcher):
4 cups water
4 cups lemonade
4 black tea bags
1 cup fresh basil leaves
1/2 cup Wild Turkey Bourbon
1 1/2 cups American Honey

Preparation:
In a large saucepan, boil 2 cups water. Remove from heat; add 4 teabags of black tea. Steep 8 minutes; discard teabags. Add 2 cups cold water and lemonade; transfer to pitcher and chill. Add fresh basil leaves. Using a wooden spoon, crush basil until fragrant. Stir in Wild Turkey Bourbon and

American Honey. Serve over ice.

Wild Turkey Mint Tea

Ingredients (makes 1 pitcher):
4 cups water
4 black tea bags
2 tbsp Sugar
1 cup fresh mint leaves
1 1/2 cups Wild Turkey Bourbon
Juice of half lemon
Juice of half lime

Preparation:
In a large saucepan, boil 2 cups water. Remove from heat; add 4 teabags of black tea. Steep 8 minutes; discard teabags. Add 2 cups cold water. Transfer to pitcher and chill. Add fresh mint leaves. Using a wooden spoon, crush mint until fragrant. Stir in Wild Turkey bourbon. Serve over ice.

Wild Turkey Sparkling Tea
Ingredients (makes 1 pitcher):
4 cups water
8 red herbal tea bags (such as lemon zinger or hibiscus)
2 cups Wild Turkey American Honey
Splash of club soda
Juice of one lemon
Cherries for garnish

Preparation:
In a large saucepan, boil 2 cups water. Remove from heat. Add tea bags. Steep 10 minutes; discard tea bags. Add 2 cups cold water to tea. Stir in Wild Turkey American Honey. Transfer to pitcher and chill. Just before serving, add lemon juice and a splash of club soda for a touch of refreshing fizz. Serve over ice.

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Minty Fresh Bourbon Cocktails: Juleps and Mojitos


Springtime in Kentucky is bourbon drinking weather (what weather in KY is not?)! Anyway, spring weather goes hand-in-hand with thoroughbred horse racing, especially the Kentucky Derby. As most people know, the official drink of the KY Derby is the Mint Julep. Folks usually either love or hate the julep. If you are a julep hater or just looking for something refreshing and a little different, we have a couple of twists on the traditional Mint Julep and Mojito.

PAMA Mint Julep

Ingredients (for one cocktail):

* 2 oz. PAMA Pomegranate Liqueur
* 2 oz. Evan Williams Bourbon (any bourbon will do)
* 2 Sprigs of Fresh Mint
* 2 Sugar Cubes

Directions:

In a mixing glass, muddle mint and sugar with Bourbon and PAMA. Shake ingredients vigorously over ice and strain into a rocks glass over crushed ice. Garnish with a sprig of fresh mint and serve.

Thanks to Chuck Cowdery for this recipe.

Bourbon Mojito

Ingredients (for one cocktail):

* 1/2 lime, quartered (plus extra for garnish)
* 2 teaspoons sugar
* 1 full sprig of mint
* 2 oz bourbon
* Soda water

Directions:

In a glass, muddle the lime, sugar, and mint until the sugar is dissolved. Add ice and bourbon. Stir well. Top with soda water. Garnish with lime.

Thanks to Shoes & Cocktails for this recipe.

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Bourbon on The Rock with Japanese Big Ball Ice

I was finally able to obtain some big ball ice trays from Hong Kong thanks to Ebay. These trays do an excellent job of making 2.25″ diameter ice spheres. The ice has a lower surface area than a hand full of small cubes, which allows it to melt at a slower rate, thus diluting drinks less. Bourbon on the rock, as I have started calling it, brings some new enjoyment to drinking chilled bourbon. I have also read that double boiling the water will make the ice more clear. The boiling reduces the oxygen bubbles in the water, which make the ice less cloudy. I have to admit that I don’t have the patience to double boil the water, but I have been single boiling it. If I was presenting it at a bar or restaurant, I would take the time to double boil the water in order to obtain the clearest ice possible.

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Cooking With Bourbon From Four Roses

eggnogLAWRENCEBURG, Ky., Nov. 4 /PRNewswire/ — Declared by Congress as America’s Native Spirit and the country’s official distilled spirit, bourbon has become a special part of many holidays – and nowhere more so than in bourbon’s home state of Kentucky.

“Cooking with bourbon or making a batch of eggnog during the Thanksgiving or Christmas holidays can be a wonderful family tradition,” said Hall of Fame Master Distiller Jim Rutledge of Four Roses Bourbon in Lawrenceburg, Ky.

Rutledge said his distillery receives emails from across the country asking for an eggnog recipe that ran in a Life magazine advertisement in the 1930s.

“It makes us proud that we’re able to continue being a part of those traditions to this day,” Rutledge said.

Chef Dean Corbett of one of Louisville, Ky.’s fine-dining restaurants, Equus, believes bourbon can add interest and intrigue to many dishes that are perfect for holiday entertaining.

“Bourbon is such a versatile ingredient,” Corbett said. “You can throw it in a sauce to enhance a savory dish like our Shrimp Jenkins. Its sweet notes also make it a natural for desserts like bread pudding and Bananas Foster.”

Equus’ bar manager and Louisville Magazine’s pick for the city’s best bartender, Joy Perrine suggests warming up a holiday party with bourbon as the featured punch ingredient, or a rich, steamy drink like the Hot Buttered Bourbon made with bourbon and real butter.

Four Roses Eggnog
(from Life magazine ad, 1936)
–  Beat separately yolks and whites of 6 eggs.
–  Add 1/2 cup of sugar to yolks while beating.
–  Add 1/4 cup of sugar to whites after they have been beaten very stiff.
–  Mix egg whites with yolks.
–  Stir in 1 pint of cream and 1 pint of milk.
–  Add a pint of Four Roses and 1 oz. Jamaican rum. Stir thoroughly and serve very cold.

Hot Buttered Bourbon (from Joy Perrine’s Kentucky Bourbon Cocktail Book, 2009)

–  5 oz. hot water
–  2 oz. spice-infused bourbon
–  3/4 oz. brown sugar syrup
–  1 oz. butter at room temp (no butter substitutes!)
–  Combine water, bourbon and syrup. Stir well.
–  Add the butter and stir rapidly to blend the butter into the rest of the mix. Serve immediately.

For more information on holiday gift offerings or drink recipes, visit www.fourroses.us

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Classic Bourbon Sour Drink Recipe

Classic Bourbon Sour

whiskey_sourIngredients

  • 2 oz of your favorite Bourbon
  • 1 oz fresh squeezed lemon juice
  • 1/2 tsp Superfine sugar (may substitute simple syrup)
  • Garnish: Marciano cherry and orange slice

Directions

  1. Shake all the ingredients in a shaker with ice and strain into a whiskey sour glass.
  2. Garnish with the fruits.

This is our favorite drink right now. Mix a few up and enjoy this holiday weekend!

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The Ultimate Summer Drink – Bourbon Slush

Bourbon Slush
Serves up to 10

Ingredients:
3 cups bourbon
24 oz. frozen lemonade concentrate, thawed
12 oz. frozen orange juice concentrate, thawed
4 cups strong brewed tea

Directions:
In a 1-1/2-gallon pitcher, mix bourbon, juices and tea. Stir in 3 quarts water. Place in freezer. Stir after 8 hours. Continue to freeze for 2 hours more, and up to 2 days. Defrost 30 minutes before serving. Stir and serve in a mason jar.

bourbonslush

Recipe by Katie Lee Joel

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Three Classic Bourbon Cocktails

The Manhattan

manhattan• 2 ½ oz. bourbon
• ¾ oz. sweet vermouth
• 1 cherry
• 2 dashes bitters (optional)
• 1 twist orange peel (optional)

Glass to Use: Martini Glass

Mixing Instructions: Pour bourbon and vermouth into a shaker with ice.  Shake until well chilled and strain into martini glass.  Garnish with cherry.  Add bitters and orange twist if desired.

The Old Fashioned

old_fashioned• 3 oz. bourbon
• 3 dashes bitters
• 1 tsp. water
• 1 sugar cube
• 1 whole cherry/maraschino
• 1 slice orange

Glass to Use: Old-Fashioned Glass

Mixing Instructions: Using an old fashioned glass, muddle the bitters, water and sugar cube. Fill glass with ice. Pour bourbon. Garnish with an orange slice and cherry.

The Mint Julep

mint_julep•  3 oz. bourbon
•  3 oz. tonic water
•  8-10 leaves mint
•  1 tbsp. sugar

Glass to Use: Mint Julep Cup or Highball Glass

Mixing Instructions: Add mint leaves and sugar to glass, muddle thoroughly to a pasty consistency.  Rinse muddle in glass by pouring ½ of the tonic water.  Pour bourbon.  Fill glass with ice, top off remainder with tonic water and stir.

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Drink Recipes and Photos from The Bourbon Review

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