STRAIGHT BOURBON Cocktails
PRETTY EASY
SC OLD FASHIONED
2oz SC Bourbon / 3 dashes Angostura Bitters / 3 dashes Orange Bitters / spoonful of brandy cherry syrup
AMAZING GRACE OLD FASHIONED
2oz SC Bourbon / 3 dashes Almond Bitters / 3 dashes Cherry Bitters / 1 orange wedge muddled with 1 or 2 sugar cubes
ESPRESSO KICK OLD FASHIONED
2oz SC Bourbon / .5oz SC Espresso Liqueur / .5oz Coitnreau / 3 dashes Orange Bitters
MINT JULEP
2oz SC Bourbon / .5oz Lemon Juice / .5oz Simple Syrup / shake with 3 mint leaves
SAZARAC
2oz SC Bourbon / 5 dashes Peychaud's Bitters / .5oz Lemon Juice
MIDNIGHT MANHATTAN
2oz SC Bourbon / .75oz SC Espresso Liqueur / .25oz Lemon Juice / lemon twist
TEA PARTY
1.5oz SC Bourbon / 1oz SC Peach Vodka / .75oz Lemon Juice/ top with cold black tea in a collins glass/ lemon wedge
AT HOME BARTENDER
PAPER PLANE
.75oz SC Bourbon / .75oz Aperol / .75 Amaro Nonino Quintessentia / .75oz Lemon Juice
THAT'S AMARI
1.5oz SC Bourbon / 1.5oz Amaro / .5oz fresh OJ / 2 dashes orange bitters / orange twist
BOULEVARDIER
1.25oz SC Bourbon / 1oz Campari / 1oz Antica Carpano Sweet Vermouth
GOLD RUSH
2oz SC Bourbon / .75oz Lemon Juice / .75oz *Honey Syrup
DIY SYRUPS
* variations: raw sugar
/
demerara substitution
1:1 SIMPLE SYRUP
1c water + 1c Sugar, heated until dissolved.
* variations: raw sugar
/
demerara substitution
* variations: different types of honey have different floral notes. We also like to use a "Hot Honey" for a spicy little zip as a fun cocktail iteration. The same 1:1 ratio applies to maple syrup and the like.
1:1 HONEY SYRUP
1/2c water + 1/2c Honey, heated until fully integrated
* variations: different types of honey have different floral notes. We also like to use a "Hot Honey" for a spicy little zip as a fun cocktail iteration. The same 1:1 ratio applies to maple syrup and the like.
1:1 FLAVORED / SPICED SYRUPS
1c water + 1c Sugar, heated until dissolved - with the simple addition of whatever you want to add for a specific flavor. Such as, a cinnamon stick, Allpsice Berries, Star Anise, Black Peppercorns, fresh Ginger, or Citrus peels.
Then press through a sieve or wire strainer with the back of a spoon to separate solids. Often, you'll need to do this step twice if you want to eliminate all solids.
1:1 FRESH BERRY SYRUPS
1c water + 1c sugar, heated until dissolved - with the berry addition of your choice. A good rule is: the softer the berry, the faster it'll break down.
Then press through a sieve or wire strainer with the back of a spoon to separate solids. Often, you'll need to do this step twice if you want to eliminate all solids.
SECONDARY STRAIN
cheesecloth / "nut milk bags" / coffee filters work best for a really clean secondary strain. There's nothing quite like fresh raspberry syrup in a cocktail, so undoubtedly worth the effort for that delicious payoff.
- - - -
CORDIALS
are in the same syrup family, but our base recipe becomes a 1:2:1 ratio. 1c water + 2c sugar + 1c fresh juice.
We'll still make a simple syrup, but use 1c water + 2c sugar, heated until dissolved with lemon peels. Then strain out the peels, and add 1c fresh lemon juice. Stir into your mix and funnel into a jar when mostly cooled. Keep refrigerated for up to 3 weeks.
LEMON CORDIAL
(will be the base example here for any citrus cordial.)
We'll still make a simple syrup, but use 1c water + 2c sugar, heated until dissolved with lemon peels. Then strain out the peels, and add 1c fresh lemon juice. Stir into your mix and funnel into a jar when mostly cooled. Keep refrigerated for up to 3 weeks.
1:2:1 STORE-BOUGHT JUICE CORDIALS
1c water + 2c sugar, heated until dissolved. Then add 1c of your apple juice, pineapple juice, watermelon juice, whatever tickles your fancy. We don't often make these, as we prefer the elevated flavor of freshly juiced produce, but great for batching in bulk for large amounts of people.