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wintermute
07-16-2008, 14:03
Now I'm still a newbie at this, but I managed to get a liter of Knob Creek at Bottle Buys a few weeks ago for $29 (a steal in these parts). I've shied away from Beam products due to bad experiences with white label in college. Knob Creek tastes alright to me, but it seems that others have done it better. But for some reason, in an old fashioned, this stuff really comes alive, blowing away the BT, WT101 and OGD 114 that I've tried mixing with in the past. I don't know how to explain it, but for some reason it mixes with the Angostura and the cherry in some way that makes the drink greater than the sum of its parts.

On a completely separate note, my wife let me pick up a bottle of 4R single barrell last night since I finished my small batch (which she almost likes the taste of) and she wants to collect a few different 4R bottles for decorations. problem is i'm suffering from the mother of all summer colds. Had to have one small pour. what came through my cold-dulled senses was a lot of citrus and cherry. gotta get well so i can have myself a pour i can truly appreciate.

OscarV
07-16-2008, 14:12
I only drink Knob Creek if it is the best they have at a bar/resturant and I am not a fan of cocktails but I can see where KC would be a good match for an Old Fashion.

fishnbowljoe
07-16-2008, 14:39
Gonna have to try that. I have plenty of KC. I've tried other bourbons making an Old Fashioned, but not KC. I do like KC and Coke though. What is your recipe? I always have trouble getting mine to taste good using standard measurements. Might just be me though.:rolleyes: Joe

scratchline
07-16-2008, 16:37
For added depth in your Old Fashioned use sucanat sugar. This sugar preserves the molasses flavors of the cane and makes for a richer drink. Muddle a scant 1/2 teaspoon with a wide swath of lemon peel and a generous dash of bitters and a slight pour of water. Then add your ice and 2 oz of bourbon and stir well. If you have to use the fruit, save it to garnish at the end.

-Mike

ILLfarmboy
07-16-2008, 17:16
While I am more fond of ryes for Old Fashioneds, this may be an excuse to keep KC on hand hear at the house. I wouldn't dare order a (KC) Old Fashioned in a bar. Much like a Manhattan, odds are, they'd screw it up.

wintermute
07-17-2008, 10:10
What is your recipe?

It's not very technical - i pour a bit of sugar in the glass by eye and how I'm feeling that day, maybe a half teaspoon. a generous dash or two of Angostura bitters, just enough water to get it wet, muddle it, pour in however much bourbon I'm in the mood for, a marachino cherry (not crushed), and ice.

If my wife makes it for me (which she'll wind up sipping a good portion of), she crushes the cherry, but that just makes it overpower everything.

Eggman
07-18-2008, 16:11
Howdy,

KC is easily among the most popular in the JB portfolio. For some odd reason, KC doesn't ring my chimes. Maybe it's the relative lack of char, combined with a certain citrus flavor. I realize my opinion's in the minority here.

Eggman