Are you dreaming of bonfires and hot toddies or clinching onto a bourbon slush? Though nothing can stop summer’s-end, we propose a transitional cocktail to ease you into cooler temps. Ingredients like lemon and honey promise to hold onto the bright, carefree essence of summer. While the aroma of autumn can be found in Four […]
Are you dreaming of bonfires and hot toddies or clinching onto a bourbon slush? Though nothing can stop summer’s-end, we propose a transitional cocktail to ease you into cooler temps.
Ingredients like lemon and honey promise to hold onto the bright, carefree essence of summer. While the aroma of autumn can be found in Four Roses Small Batch — a palate dominated by rich caramel and toffee notes, complemented by nuances of dark chocolate, roasted nuts, and a hint of cinnamon. Whether you’re summoning sweater-weather or have a tight grip on summer, this refreshing sip is for you.
Directions: Combine all ingredients into a mixing tin. Add ice. Shake for fifteen seconds, or until the cocktail is properly diluted and well chilled. Double strain into a chilled cocktail coupe. Garnish.
*Honey Syrup: Combine two parts honey and one part hot water. Stir until honey is dissolved. Cool to room temperature.
If you’re holding tight to warmer days, you might like these summer sips:
The foundation of a sour is simple: spirit, sweet, and citrus. A delightful quaff that delivers a little punch from the booze, a little sweet from sugar, and a heavy dose of zest from citrus.
The phrase "whiskey cocktail" usually elicits images of something dark, boozy, and strong. Though I love a spirit-forward brown-liquor cocktail, there is a vast world of airy, bright, and light drinks suitable for any palate. The ruler of them all? The Whiskey Sour.
Born on the decks of ships crossing between Britain and North America, much out of necessity and sheer limitation of ingredients, the Whiskey Sour cocktail has been in the glasses of sailors and non-seafarers alike for centuries. Equipped with barrels of whiskey or rum, limes and lemons to combat scurvy, and sometimes a little sweetener from either honey or sugar from the Caribbean, sailors were known to combine these ingredients for a more palatable way to zhuzh up the less-than-stellar naval or company issued liquor rations, while also staving off the nasty symptoms of Vitamin C deficiency. This proto-sour was dubbed Grog, a drink you've undoubtedly heard discussed in sundry pirate films.
The first published Sour recipe came in 1862 from Jerry Thomas, the pioneering bartender and writer dubbed the "First Mixologist" in his seminal The Bartender's Guide; it is likely the cocktail had been drunk for ages prior. The first printed mention of a Whiskey Sour, in particular, comes from Wisconsin of all places, in the Waukesha Plain Dealer, which details a Methodist stealing a swig from his cousin's glass and ordering another for himself. So even back then, random musings from any old person were published.
The foundation of a sour is simple: spirit, sweet, and citrus. It is a delightful quaff that delivers a little punch from the booze, a little sweetness from sugar, and a heavy dose of zest from citrus. Made well, it's a perfectly balanced cocktail that birthed some of the most popular modern-day drinks like the Margarita and Pisco Sour. It's also a drink with a simple formulation that is the perfect base for flavor creativity.
CLASSIC WHISKEY SOUR COCKTAIL RECIPE
WHISKEY SOUR INGREDIENTS
2 oz whiskey (Bourbon, Rye, Scotch - you choose!)
1 oz fresh squeezed lemon juice
3/4 oz rich simple syrup*
Optional: 1 egg white
WHISKEY SOUR PREPARATION
Combine ingredients in a cocktail shaker. Add ice and shake well—strain into a rocks glass with ice OR Nic and Nora glass. If using an egg white, dot the top with Angostura bitters for garnish.
*My Rich Simple Syrup recipe is in my Ultimate Guide to the Old Fashioned. It is very easy: 2 parts sugar to 1 part water. Boil the water, dissolve the sugar in it, and allow it to cool.
But perhaps you've mastered and enjoyed the basic Whiskey Sour. Why not experiment a little with your favorite flavors? Try using infused syrups, such as peach or strawberry, or substituting some of the simple syrup for flavored liqueurs, like Chinola Passion Fruit or Mango. Test your shaking skills with egg-white foam. Don't want to use egg white? Try aquafaba, the water in a chickpea can (no, it's not gross, I promise).
I suggest playing with flavors you love and getting creative! I particularly like adding the bite of fresh ginger, like in my Sailor's Delight Whiskey Sour (video below) or experimenting with fun spices, like za'atar, a gorgeous Levantine spice mix with thyme, sesame seeds, and other delightful flavors. Scroll down for a recipe that uses this spice along with honey and sumac. Open up that spice cabinet and get creative!
LEVANTINE SOUR COCKTAIL RECIPE
LEVANTINE SOUR INGREDIENTS
2 oz 90-100 proof bourbon
3/4 oz fresh squeezed lemon juice
3/4 oz honey za'atar syrup
1/2 oz aquafaba (chickpea water)
LEVANTINE PREPARATION
Combine ingredients in shaker with ice. Shake vigorously. Double strain with fine mesh strainer into coupe glass. Garnish with sumac and honey drizzle.
HONEY ZA'ATAR SYRUP RECIPE
1/3 cup water
1/3 cup honey
1 tablespoon za'atar
Bring water to boil, stir in honey. Add 1 tablespoon za'atar. Simmer for 2 minutes, steep for 15 minutes. Strain syrup through fine mesh strainer, then through cheese cloth. s
Z&Z makes my absolute favorite za'atar and sumac. Their products are available online and in some Whole Foods. Za'atar and Sumac should be fairly easy to source.
I love the cocktails at The Bar at Fort Nelson. Rosemary and I love to go there twice a year to sample the new cocktails when the menu changes in the summer and the winter. We made our annual pilgrimage… Continue Reading →
I love the cocktails at The Bar at Fort Nelson. Rosemary and I love to go there twice a year to sample the new cocktails when the menu changes in the summer and the winter. We made our annual pilgrimage... Continue Reading →
Rosemary and I were talking the other day and she asked “When is a Manhattan no longer a Manhattan?” She was asking because she had seen a cocktail menu at a local restaurant with some additional spirits added to the… Continue Reading →
Rosemary and I were talking the other day and she asked “When is a Manhattan no longer a Manhattan?” She was asking because she had seen a cocktail menu at a local restaurant with some additional spirits added to the... Continue Reading →
Riders up! Derby Weekend is here and Four Roses Bourbon dreamed up a sweet, yet refreshing take on the classic Churchill Downs libation with the Four Roses Hibiscus Mint Julep. Not only does it incorporate the trending method of infusing tea into cocktails, but it is also a cocktail that can be easily prepped for those hosting guests outside of the racetrack. […]
Riders up! Derby Weekend is here and Four Roses Bourbon dreamed up a sweet, yet refreshing take on the classic Churchill Downs libation with the Four Roses Hibiscus Mint Julep. Not only does it incorporate the trending method of infusing tea into cocktails, but it is also a cocktail that can be easily prepped for those hosting guests outside of the racetrack.
Ingredients:
2 fl oz Four Roses Small Batch 1/2 fl oz Hibiscus Simple Syrup 2-3 Mint Leaves Mint Leaves for Garnish
Directions:
Steep 1 part hibiscus tea to 1 part granulated sugar. Stir until dissolved.
Muddle mint with hibiscus syrup in a Julep cup.
Add Bourbon and crushed ice. Pack tight.
Swizzle or stir until the cocktail is well chilled.
Rosemary and I finally got to go to the Bar at Fort Nelson on her birthday. We had planned on going for the fall\winter cocktails back in November, but circumstances prevented this from happening. So the other day, we made… Continue Reading →
Rosemary and I finally got to go to the Bar at Fort Nelson on her birthday. We had planned on going for the fall\winter cocktails back in November, but circumstances prevented this from happening. So the other day, we made... Continue Reading →
2024 Bourbon Classic just announced tickets are now on sale for the satellite event TOP SHELF: A Buffalo Trace Antique Collection Experience” taking place at Louisville’s luxuriously eclectic 21c on February 21. Tickets are extremely LIMITED. This special experience entails an intimate evening with a 5 flight tasting of the 2023 BTAC lineup. Culinary might […]
2024 Bourbon Classic just announced tickets are now on sale for the satellite event TOP SHELF: A Buffalo Trace Antique Collection Experience”taking place at Louisville’s luxuriously eclectic 21c on February 21. Tickets are extremely LIMITED.
This special experience entails an intimate evening with a 5 flight tasting of the 2023 BTAC lineup. Culinary might to match the super premium coveted whiskeys will be on hand, provided by 21c’s supremely talented Proof On Main.
SPECIAL GUEST: And perhaps best of all, Buffalo Trace legend Freddie “Daddy ‘O” Johnson will be on hand mingling with attendees.
As if all this isn’t enough, there will be additional bar offering special Buffalo Trace Distillery tastings.
2024 Bourbon Classic, Feb 23 – 24, Louisville
The 2024 Bourbon Classic weekend experience takes place Friday and Saturday, Feb 23 – 24, at Louisville’s “KY International Convention Center”. This is the epicurean trifecta of experiences: Culinary, Cocktail, and Bourbon.
A drinkable sweet potato cocktail? Sure! Whatever the family dynamics this week, a unique cocktail is sure to keep the conversation rolling…or bring some sweet silence from Uncle Jim. Here’s to a week of delicious food, killer drinks, and a nap or two. Ingredients: 2 oz Uncle Nearest 1856 Premium Aged Whiskey 0.5 oz sweet potato […]
A drinkable sweet potato cocktail? Sure! Whatever the family dynamics this week, a unique cocktail is sure to keep the conversation rolling…or bring some sweet silence from Uncle Jim. Here’s to a week of delicious food, killer drinks, and a nap or two.
Directions: Combine all liquid ingredients in a rocks glass over a large cube. Stir for approximately 30 seconds, until desired dilution and chill are achieved. Garnish with orange peel.
*Sweet Potato Syrup:
1 sweet potato
2 qt water
48 oz brown sugar
16 oz coconut sugar
Directions: Boil down the sweet potato in 2 qt water for 15 mins. Blend the water and sweet potatoes. Measure out 64 oz of sweet potato juice and add in the brown and coconut sugar to blend together.
Looking for an easy batch-able cocktail? This Easy Bourbon Punch is perfect for a hassle-free Thanksgiving.
Something about drinking an Old Fashioned makes you feel refined, classy, and like a real whiskey-lover. While this classic cocktail consists of just a few simple ingredients, making a proper Old Fashioned is an art form that requires a little know-how…
Something about drinking an Old Fashioned makes you feel refined, classy, and like a real whiskey-lover. While this classic cocktail consists of just a few simple ingredients, making a proper Old Fashioned is an art form that requires a little know-how. Don’t worry. We’re here to teach you how to make an Old Fashioned that […]
It is autumn and it makes me crave a cocktail that is made with honey. The Gold Rush Cocktail comes to mind to satisfy that desire, but there are other versions of this cocktail that will also satisfy. All of… Continue Reading →
It is autumn and it makes me crave a cocktail that is made with honey. The Gold Rush Cocktail comes to mind to satisfy that desire, but there are other versions of this cocktail that will also satisfy. All of... Continue Reading →