Returned 14 result(s) for "Bourbon Whiskey"; page 1 of 1.
This herbal cocktail feels and tastes like a prohibition style drink but we feel it probably was invented many years later. We couldn't find any good history for it.
Notes:
Herbal flavors of eucalyptus, fennel, a bit of citrus that's not too alcohol-forward; not too unlike a sweeter sazerac.
The Amaretto Sour is a highly requested cocktail made in a variation of ways; our way is the Jeffrey Morgenthaler design.
Notes:
Beautiful almond and oak flavor with an off-dry finish that lingers with amaretto.
A Portland OR cocktail from the Driftwood Room that is a riff off the classic manhattan.
Notes:
A smokey and spicy version of the manhattan with a bit of additional bitterness.
In 1959 he came up with a couple hangover remedies which he called Dying Bastard and Dead Bastard while working at the Marco Polo Club in Manhattan.
Notes:
Light/muted combination of bourbon and spicy ginger that remains light and refreshing. Not as bourbon-flavored as the dying bastard recipe.
In 1959 Joe Scialom came up with a couple hangover remedies which he called Dying Bastard and Dead Bastard while working at the Marco Polo Club in Manhattan. These would be variations to the suffering bastard.
Notes:
Great combination of bourbon and spicy ginger that remains light and refreshing while carrying a bit of alcohol.
A cocktail from Milk & Honey bar, a take on a whiskey sour with honey instead of simple syrup.
Notes:
The sweet and sour combination that feels like a whiskey sour but with a richer sweetness of honey. Great with high proof bourbon.
A cocktail design by Jennifer Schommer for one of our Patreon members for the cocktail Youtube channel Common Man Cocktails.
Notes:
A creamy, silky texture with oak, vanilla and with a good deal of dark chocolate flavor; a chocolate whiskey sour of sorts.
Apparently this 1870's cocktail was first called the Continental Sour and eventually Southern Whiskey Sour before finally being dubbed the New York Sour.
Notes:
Smooth flavor, dry finish. Lightly fruity red wine against oak-driven flavor profile with a nice acidity.
The paper plane is one of the only cocktails that utilizes a folded airplane for its garnish and is a riff off the Last Word
Notes:
a rollercoaster ride of flavor, a sweet start, a grapefruit mid-plate with a bitter bite that focuses on aperol and amaro nonino with little bourbon and an off-dry finish.
A rare whiskey based tiki cocktail designed by Sandro Conti from 1961. A whiskey sour meets passion fruit.
This falls into the family of cocktails with the "slow comfortable screw" naming convention. When created with fresh orange juice, you've go a lovely lightly sweet breakfast cocktail, add galliano and you've got an "up against the wall" recipe.
Notes:
Taste like freshly squeezed orange juice with a twang of southern comfort sweetness.
A century old recipe design, great for the warm months and easy because you can make up your ingredients. You can find recipes with similar ingredients dating back to Jerry Thomas’ 1862 How to Mix Drinks, or, The Bon Vivant’s Companion but not by name "Whiskey Smash."
Notes:
Warm buttery oak, citrus, mint, light touch of vanilla notes in the finish. Whiskey brand dictates profile.
The whiskey sour, a basic sour cocktail ratio with your favorite whiskey, could also be considered a 'Boston Sour' with the inclusion of egg white.
Notes:
A mingling of citrus and whiskey and a silky smooth texture that ends off-dry.
A cocktail design by Jennifer Schommer, created for the Moscow Mule company's 75h Anniversary MuleHead recipe book
Notes:
Smoky and oaky sage and refreshing chilled spicy ginger zing.
BG Reynolds Falernum Syrup