Photograph by Katherine Bish
In the Old West, whiskey was served in the bottle and garnished with a glass. Now, any bartender worth his Celtic-salt–rimmed glass is referred to as a “mixologist.” And since they’ve already devised a zillion ways to mix up a vodka martini, it’s no wonder that whiskey-based cocktails are making a comeback. Sure, there are many types of whiskey, but my favorite is the great American whiskey and Bardstown, Ky.’s sole claim to fame: bourbon! It’s been the base for many popular cocktails, from the whiskey sour to the Manhattan. Here are two more classics (and two soon-to-be ones) that have made me fall in love with bourbon all over again.
Missouri Mule: This one was originally created to celebrate President Truman (from Missouri) and his party affiliation (the donkey). A blend of bourbon, applejack, lemon juice, Cointreau and Campari, the cocktail is best served straight up. To say this spicy, strong drink has a “kick” is doubly true.
Mint Julep: This drink is a Kentucky classic that can be enjoyed year-round. Easy to make and fun to tweak to your personal taste, it’s a simple mixture of bourbon, powdered sugar, fresh mint and, if you like, a bit of Angostura bitters. Just make sure you give the mint garnish a nice slap to release the aromatic oils. Festive and sophisticated and traditionally served in innocent silver cups, it is one of the sneaky-strong cocktails of any era.
Napa Sour: I ran across this beauty at Clock Bar across the lobby from Michael Mina in San Francisco’s Westin St. Francis hotel. It’s Bulleit bourbon with a squeeze of lemon juice, whipped egg whites and Napa cabernet topped with an orange wheel and a brandied cherry. The drink’s akin to a sangria, with the cabernet playing the major role. The taste is light and fluffy on the palate and both dry and fruity, with dark berry notes of cassis and black cherry, followed by a subtle caramelized bourbon edge and a refreshing citrus finish.
Smoke and Lightning: Ted Kilgore of Monarch in Maplewood recently came up with this doozy: a blend of Jim Beam Distiller’s Select bourbon, Vya sweet vermouth, Ramazzotti Amaro and a glass rinse of a malted whiskey, Laphroaig 10-Year scotch. Shaken and served in a martini glass, this cocktail tastes like a smoky Manhattan pumped up like Mickey Rourke. It’s lavender, orange, brown sugar, toffee and marzipan finished with a smirk of peaty smoke. Have two and you’re on the mat.
Related Web Exclusive: "Get Your Bourbon On!"
