Bourbon Cocktail Recipes

Bourbon Cocktail Recipes:

Boulevardier

It was first crafted in the 1920’s, it is like the Negroni except with a bourbon twist. Instead of gin, we blend bourbon, Campari, and sweet vermouth. The Campari in a Boulevardier adds a bitter, herbal element that contrasts with the bourbon’s sweetness, while the sweet vermouth smooths the overall flavor. It’s a simple drink, with a perfect balance of sweet, bitter, and boozy flavors giving it complexity. A bolder drink that’s great for those who enjoy a bit of bitterness.

Ingredients:

• 1 1/2 oz Bourbon or Rye Whiskey
• 1 oz Campari
• 1 oz Sweet Vermouth

Instructions:

1. Combine Ingredients: In a mixing glass, combine 1 1/2 oz of bourbon or rye whiskey, 1 oz of Campari, and 1 oz of sweet vermouth.
2. Stir with Ice: Add ice to the mixing glass. Stir the mixture for about 30 seconds until well-chilled. Stirring is key as it chills the drink while also allowing for a slight dilution, which is essential for balancing the flavors.
3. Strain into Glass: Strain the cocktail into a chilled glass. This can be a coupe glass for an up-style presentation or a rocks glass over a large ice cube if you prefer it on the rocks.
4. Garnish: Garnish with an orange twist or a cherry, depending on your preference. The orange twist complements the bitter notes of the Campari and the sweetness of the vermouth, while a cherry can add a touch of sweetness.
5. Serve and Enjoy: Serve the cocktail and enjoy its complex, well-rounded flavor.

• The Boulevardier is a versatile cocktail.
• You can adjust the ratios to suit your taste.
• Some people prefer a higher proportion of bourbon for a stronger drink, while others might enjoy more Campari for its unique bitterness. Experiment to find your perfect balance.

Bourbon Cocktail Recipes:

Sazerac

The choice of rye or bourbon in classic cocktails will influence the cocktails flavor profile significantly. This drink is one of America’s oldest cocktails. First created in the 1800’s. It was originated in New Orleans by Antoine Peychaud. He originally used French brandy known as “Sazerac-de-Forge et Fils Cognac”.

Then, in the 19th century, an epidemic in Europe damaged the grape crops. Even the grapes that were used to make French brandy. Then it became hard to get brandy in the United States.

As a substitute, Rye Whiskey was used.  Historically it was more popular in certain areas.  This is a variation on the traditional recipe, which typically uses rye whiskey or Cognac.

Bourbon lends a sweeter, fuller profile to the cocktail. It’s a unique combination of Absinthe, Peychaud’s Bitters, and bourbon creating its complex profile. Slightly sweeter and less spicy compared to the rye version.

The bourbon’s inherent sweetness and rich flavor profile complement the herbal and anise notes from the Peychaud’s bitters and Absinthe, resulting in a well-rounded and delicious drink.

Ingredients:

• 2 oz Bourbon
• 1 Sugar Cube
• 2-3 dashes Peychaud’s Bitters
• A splash of Absinthe (or Absinthe substitute)
• Lemon Peel (for garnish)

Instructions:

1. Chill the Glass: Start by chilling an Old-Fashioned glass or a small tumbler. Fill it with ice and set it aside.
2. Muddle Sugar and Bitters: In a separate mixing glass, soak the sugar cube with Peychaud’s bitters. Use a muddler to crush the cube and mix it well.
3. Add Bourbon: Pour 2 oz of bourbon over the muddled sugar and bitters.
4. Stir with Ice: Add ice to the mixing glass. Stir the mixture to chill and dilute it slightly, ensuring the sugar is well dissolved.
5. Rinse the Glass with Absinthe: Discard the ice from the chilled glass. Add a splash of absinthe, swirling it around to coat the interior of the glass. Discard the excess absinthe.
6. Strain and Serve: Strain the bourbon mixture into the absinthe-rinsed glass.
7. Garnish with Lemon Peel: Twist a lemon peel over the drink to release its oils, then rub the peel around the rim of the glass. You can either discard the peel or drop it into the drink as a garnish.
8. Serve: Serve the cocktail immediately.