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Category Archives: Bourbon

Rosemary Maple Bourbon Sour

Rosemary Maple Bourbon Sour

Rosemary Maple Bourbon Sour

May 12, 2016 – The Republic Steakhouse

Rosemary Maple Bourbon Sour
Eric Prum and Josh Williams
Shake: A New Perspective on Cocktails

Makes 2 drinks:
3 oz. Bourbon
1 1/2 oz. fresh lemon juice
3/4 oz. dark amber maple syrup
1 large sprig of rosemary (plus 2 small sprigs for garnish)

Crush the large sprig of rosemary in your hand and add to the shaker. Add the bourbon, lemon juice, maple syrup, and ice to above the level of the liquid and shake vigorously for 15 seconds. Strain into rocks glasses with ice and garnish with remaining rosemary sprigs.

Baker’s Bourbon. I was browsing some cocktail-related websites one day and came across this drink. It sounded so good, and luckily I was not disappointed. An excellent Bourbon sour in its own right, the inclusion of rosemary is a lovely touch. I ordered a second one with a touch more maple syrup and it got even better.

Sayakturutchiaq (Iñupiat)

 
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Posted by on January 28, 2017 in Bourbon, Lagniappe

 

New York Flip

New York Flip

New York Flip

June 11, 2015 – The Republic Steakhouse

New York Flip 

1 egg yolk
1/4 oz. sugar syrup
3/4 oz. cream
1 oz. Bourbon
3/4 oz. tawny port
Nutmeg

Shake well with ice in a shaker. Strain into a cocktail glass and sprinkle with nutmeg.

Bulleit Bourbon and Warre’s Otima 10 year tawny port. Loved this! Think of a light, frothy milk shake ramped up with warm vanilla, spices, and caramelized fruit. Smooth and silky, cold in the mouth but warm going down. It’s near the top of my personal list.

Na zdravie! (Slovak)

 
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Posted by on September 4, 2015 in Bourbon, Port

 

Brigitte Bardot

Brigitte Bardot

Brigitte Bardot

February 5, 2015 – The Republic Steakhouse

Brigitte Bardot (Charles Schumann, 1981) 

3/4 oz. cream
1 egg yolk
1/4 oz.sugar syrup
3/4 oz. brandy
1/4 oz. Bourbon

Shake well with ice in a shaker. Strain into a chilled cocktail glass.

Bulleit Bourbon, Christian Brothers brandy. This turned out to be like a very light egg nog, which is a good thing. Lush and boozy (much like I imagine its namesake was), this drink went down very smoothly.

Manuia! (Samoan)

 
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Posted by on March 11, 2015 in Bourbon, Brandy

 

Old Fashioned

Old Fashioned

Old Fashioned

January 15, 2015 – The Republic Steakhouse

Old Fashioned 

1 sugar cube
Dashes Angostura bitters
2 oz. Bourbon
Soda
Stemmed cherry
Orange wedge
Lemon wedge

Place sugar cube in an old-fashioned glass and saturate with Angostura. Add orange and lemon wedges, press with a pestle, and add Bourbon. Stir well and add ice. Fill with soda or water, stir again, and garnish with the cherry.

Bulleit Bourbon. Oddly enough, I’ve never had an Old Fashioned before. Although it’s a Bourbon drink, I didn’t really want to try it for fear of being too sweet. The Republic makes it’s own version with our local Rio Brazos Distillery’s Whistlestop white whiskey, which is delicious. This “classic” version proved to be an excellent Bourbon drink that I’ll turn to again, without a doubt. Not as sweet as I thought it would be, and the bitters, as it does, takes some of the sting out of the liquor. A mighty fine cocktail.

Skál! (Icelandic)

 
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Posted by on January 24, 2015 in Bourbon

 

Brighton Punch

Brighton Punch

Brighton Punch

October 30, 2014 – The Republic Steakhouse

Brighton Punch 
3/4 oz. lemon juice
1/4 oz. Bénédictine
1 barspoon powdered sugar
3/4 oz. brandy
3/4 oz. Bourbon
2 oz. orange juice

Shake well with ice in a shaker. Strain into a collins glass over ice.

Christian Brothers brandy, Bulleit Bourbon. A great true punch! Fruity, tangy, and warm; I think this will be my Christmas punch this year.

Khusi re ruhantu (Oryia)

 
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Posted by on December 11, 2014 in Bourbon, Brandy

 

Boston Sour

Boston Sour

Boston Sour

October 23, 2014 – The Republic Steakhouse

Boston Sour 
3/4 oz. lemon juice
1 egg white
2 barspoons powdered sugar
Dashes sugar syrup
1 1/2 oz. Bourbon
Stemmed cherry

Shake well with ice in a shaker. Strain into an old-fashioned glass over ice. Garnish with cherry.

Bulleit Bourbon. Egg white and sugar did their magic in creating a lovely soft meringue that smooths out the warm, vanilla-scented Bourbon. The lemon juice lent a bright tang that played well with… well… everything.

I’m not sure what makes this all that different from a standard Whiskey Sour, other than a bit less sugar syrup and more powdered sugar. Maybe Bostonians like things a bit sweeter?

Akubekuhle! (Zulu)

 
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Posted by on November 25, 2014 in Bourbon

 

TNT

TNT

TNT

September 18, 2014 – The Republic Steakhouse

TNT
1 oz. Bourbon
1/4 to 3/4 oz. Pernod

Stir over ice in an old-fashioned glass. Add a little water or soda if desired.

Bulleit Bourbon. Woooh…. this is a rough one, and aptly named! Think black licorice jelly beans soaked in Bourbon. It’s not terrible, just hard to drink. Unfortunately, a bigger bourbon might have held up better under the powerful onslaught of the Pernod.

Είς υγείαν! (is iyían) (Greek [Modern])

 
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Posted by on September 29, 2014 in Bourbon