Returned 23 result(s) for "Bourbon Whiskey"; page 1 of 2.
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.
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Herbal flavors of eucalyptus, fennel, a bit of citrus that's not too alcohol-forward; not too unlike a sweeter sazerac.
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The Amaretto Sour is a highly requested cocktail made in a variation of ways; our way is the Jeffrey Morgenthaler design.
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Beautiful almond and oak flavor with an off-dry finish that lingers with amaretto.
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The Amaro Manhattan substitutes your favorite Amaro (for us, Bully Boy or Averna during the holidays) for vermouth.
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Bright bourbon flavor, mild sweetness with a slight bitter finish
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A simple desert cocktail which is probably based on a brandy alexander, which is more of a classic recipe design, but the warming punch of bourbon helps drive this into a great winter warmer "comfort food" of cocktails.
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Creamy chocolate with a kick of bourbon to warm the heart.
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A Portland OR cocktail from the Driftwood Room that is a riff off the classic manhattan.
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A smokey and spicy version of the manhattan with a bit of additional bitterness.
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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.
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Light/muted combination of bourbon and spicy ginger that remains light and refreshing. Not as bourbon-flavored as the dying bastard recipe.
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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.
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Great combination of bourbon and spicy ginger that remains light and refreshing while carrying a bit of alcohol.
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Designed by bartending veteran and beverage consultant Eben Freeman, a great take on a fall whiskey sour
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Bourbon based notes with a lingering pomegranate sweet and tart
A cocktail from Milk & Honey bar, a take on a whiskey sour with honey instead of simple syrup.
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The sweet and sour combination that feels like a whiskey sour but with a richer sweetness of honey. Great with high proof bourbon.
A bourbon based cocktail without any real history, but with a good solid taste; A variant of a variant of Erick Castro original
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Fruity and light with a bit of ginger bite, very little bourbon in the profile
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A cocktail design by Jennifer Schommer for one of our Patreon members for the cocktail Youtube channel Common Man Cocktails.
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A creamy, silky texture with oak, vanilla and with a good deal of dark chocolate flavor; a chocolate whiskey sour of sorts.
The Lion's Tail appears in “The Café Royal Cocktail Book,” published in 1937. The creator is lost to history, was it the author of the book or a barkeep somewhere in the world? We may never know.
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An off-dry flavor of bourbon, allspice finish that's well balanced with acidity.
Apparently this 1870's cocktail was first called the Continental Sour and eventually Southern Whiskey Sour before finally being dubbed the New York Sour.
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Smooth flavor, dry finish. Lightly fruity red wine against oak-driven flavor profile with a nice acidity.
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If you're in New England you know how harsh those big Nor'easters can be and this drink will help get you through it, a zing of ginger with a warming maple and bourbon.
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Lightly sweet maple bourbon, a zing of ginger and a warming feeling.
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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
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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.
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