Photograph by Jorge Uzcategui | sxc.hu
Missouri Mule
Ingredients:
1 ounce bourbon
1 ounce applejack
1 ounce fresh lemon juice
1/2 ounce Campari
1/2 ounce Cointreau
Method:
Shake all the ingredients together with ice for 20 seconds. Strain into a chilled cocktail glass.
Napa Sour
Ingredients:
2 ounces Bulleit bourbon (or equivalent)
2 ounces cabernet sauvignon (preferably from Napa!)
2 ounces lemon juice
1 teaspoon sugar
1 egg white
1 1/2 round orange slices
1 brandied cherry
Method:
Combine all the ingredients into a mixing glass and shake vigorously for 20 seconds. Strain into a Collins glass filled with ice. Garnish with orange slice and brandied cherry.
Smoke & Lighting
Ingredients:
2 ounce Jim Beam Seven-Year “Distillers Select” bourbon (or other aged bourbon)
3/4 ounce Vya sweet vermouth
1/4 ounce Ramazzotti Amaro
Laphroaig 10-Year Islay Scotch (or equivalent)
Method:
Stir (not shake) all the ingredients, except the Scotch, in a mixing glass with ice for 30 seconds. Lightly rinse a cocktail glass with Laphroaig 10-Year Islay Scotch. Strain mixture into cocktail glass. Garnish with a flamed orange peel (twist peel over drink to release oils, then carefully set peel aflame with lighter).
Mint Julep
Ingredients:
1 tablespoon sugar
2 ounces Maker’s Mark bourbon (or equivalent)
10 sprigs of fresh spearmint
3 dashes of Angostura bitters (optional)
Method:
Put mint, sugar, and a small amount of crushed or shaved ice into the bottom of a julep cup or tall glass. Using a muddler, crush the mint with the sugar, add the bourbon and bitters (if desired), top off with crushed or shaved ice, and stir well to mix and chill. Spank one last mint sprig to release the aromas and use it to garnish the drink.
