http://www.straightbourbon.com/forums/ Share your favorite bourbon cocktail recipes and thoughts. en Sat, 18 May 2013 16:27:54 GMT vBulletin 60 http://www.straightbourbon.com/forums/images/styles/UndergroundStyle/misc/rss.png http://www.straightbourbon.com/forums/ http://www.straightbourbon.com/forums/showthread.php?19991-Cocktail-Resources-for-the-N00B&goto=newpost Wed, 08 May 2013 03:42:54 GMT So it's getting hotter up here in Seattle & the wife is asking for mixed drinks. Since I typically drink my alcohol neat (be it wine, beer, whisky), I'm a newbie at this mixed drink & cocktail thing.

Are there any good books or resources that should be part of the Cocktail Canon that one should keep near the bar? ]]> Cocktails ChainWhip http://www.straightbourbon.com/forums/showthread.php?19991-Cocktail-Resources-for-the-N00B http://www.straightbourbon.com/forums/showthread.php?19939-World-s-Greatest-Boilermaker&goto=newpost Tue, 30 Apr 2013 14:10:54 GMT My friends and I set out to make the world's best boilermaker this past weekend. I think we succeeded.
http://www.youtube.com/watch?v=6MhKbybllkk ]]> Cocktails EagleRiver http://www.straightbourbon.com/forums/showthread.php?19939-World-s-Greatest-Boilermaker http://www.straightbourbon.com/forums/showthread.php?19868-Old-Fashioned-recipe&goto=newpost Sat, 20 Apr 2013 16:08:01 GMT I've never had an Old Fashioned. Thinking about trying to make one. Does this recipe sound right to you?

2 oz bourbon whiskey
2 dashes Angostura® bitters
1 splash water
1 tsp sugar
1 maraschino cherry
1 orange wedge



Mix sugar, water and angostura bitters in an old-fashioned glass. Drop in a cherry and an orange wedge. Muddle into a paste using a muddler or the back end of a spoon. Pour in bourbon, fill with ice cubes, and stir.






]]> Cocktails Alden http://www.straightbourbon.com/forums/showthread.php?19868-Old-Fashioned-recipe http://www.straightbourbon.com/forums/showthread.php?19836-In-Honor-of-The-Masters-The-Sam-Snead-Cocktail&goto=newpost Sun, 14 Apr 2013 03:55:29 GMT As invented by Humchan, a variant on the John Daly and Arnold Palmer: 2oz cask strength bourbon .5oz Grand Marnier .5oz Simple Syrup Juice of... As invented by Humchan, a variant on the John Daly and Arnold Palmer:

2oz cask strength bourbon
.5oz Grand Marnier
.5oz Simple Syrup

Juice of one lemon
Ice
Fill with unsweetened iced tea

Serve in a highball glass. Fore! ]]> Cocktails humchan2k http://www.straightbourbon.com/forums/showthread.php?19836-In-Honor-of-The-Masters-The-Sam-Snead-Cocktail http://www.straightbourbon.com/forums/showthread.php?19818-Favorite-Cocktail-w-Premium-Bourbon&goto=newpost Fri, 12 Apr 2013 17:58:42 GMT Not something I could do too often due to the realities of my budget, but..... Have you ever taken your favorite bourbon cocktail and used a... Not something I could do too often due to the realities of my budget, but.....

Have you ever taken your favorite bourbon cocktail and used a premium bourbon with it? I like Manhattans and Old Fashioneds. One night I made a few Manhattans with some Blanton's that I received as a gift. I said "WOW!!!!" several times to myself as I savored each sip. I did the same thing with a Lot B and was also quite impressed.

I will still enjoy my cocktails with EWB or JBB but I now have a few ideas for special occasions like a Birthday or a toast at deer camp on a big buck. ]]> Cocktails Grain Belt http://www.straightbourbon.com/forums/showthread.php?19818-Favorite-Cocktail-w-Premium-Bourbon http://www.straightbourbon.com/forums/showthread.php?19817-Bacon-Bourbon-Old-Fashioned&goto=newpost Fri, 12 Apr 2013 15:47:31 GMT I'm new to the community, so I thought I'd offer something useful to start. I'm getting married in two weeks and this is the featured "Groom's Cocktail" at our reception. Guys should love bacon almost as much as they love bourbon, so I like to combine the two.

Bacon Bourbon Old Fashioned

Ingredients:

• 1 lbs of standard bacon (not peppered or maple flavored or pre-cooked or turkey crap)
• 1 bottle of bourbon. I prefer a more flavorful bourbon like Makers 46 or Knob Creek, but I've made it with standard Makers before and it turned out fine. Elijah Craig 12 is what we are using for my wedding. It's excellent for this.
• 1 bottle of organic maple syrup. Aunt Jemima won't cut it for this cocktail.
• 1 bottle of bitters. Angostura works fine.
• An orange.

Bacon Infusion Process:

Step 1: Cook the bacon in a frying pan and save the grease.
Step 2: Once the grease cools down a bit, pour it into a tupperware like container that will fit in your freezer, then add the bourbon to it. Stir well for 30 seconds or so to get a good mix. Note that the bacon never goes into the bourbon, the grease adds the flavor.
Step 3: Eat a lot of bacon.
Step 4: Leave the container out overnight.
Step 5: The next morning, put the container in the freezer and leave it there all day.
Step 6: That evening (24 hours after you started), separate the fat from the bourbon. The grease will have solidified at the top of the container. My trick is to use a sharp knife and cut a hole in the fat layer at opposing corners of the container. I then pour the bourbon out from under it into another container through a mesh strainer. The large piece of hardened grease will stay in the container and the strainer will have captured any large rogue pieces. I then go back through the strainer a couple more times and then use a funnel to pour the bourbon back into its bottle. You'll end up with a little less bourbon than you started with.

Recipe:

• 2 oz. bacon flavored bourbon
• 1/4 oz maple syrup
• 2 dashes of bitters
• "Expressed" orange peel

Stir with ice cubes, or shake if desired. Separate from that ice and pour in a rocks glass with fresh ice (ideally a big ice chunk instead of cubes.) The final step may be a new one for you, so I'll add an explanation below. "Express" some orange peel into the finished cocktail. This adds some citrus aroma and really balances the drink nicely. I learned about this technique on Gizmodo.

"When you get your drink with a twist, your bartender will generally squeeze the peel over the drink in order to express (read: spray) the oils over your drink and onto the glass. Because 90 percent of flavor is aroma, this gives your drink that crisp, citrusy flavor, without adding to the volume. These oils, however, are flammable. Stick a lighter or a match in between the orange and your glass, and when you squeeze you'll spray a little burst of fire. You still get the citrus flavor, but it's a little sweeter. It's almost like caramelized orange. It's a bit more dynamic and it's a very nice finishing touch on something like an Old Fashioned."

I hope you enjoy this cocktail as much as I do. It is certainly a favorite among my friends. ]]> Cocktails jsbull http://www.straightbourbon.com/forums/showthread.php?19817-Bacon-Bourbon-Old-Fashioned http://www.straightbourbon.com/forums/showthread.php?19807-Sazerac-Some-essential-questions&goto=newpost Wed, 10 Apr 2013 11:00:41 GMT Hi all!

Is the "Sazerac" really the first american cocktail?
And how is the original recipe?
Are all the original ingredients still available today?
Where is the big difference to an old fashioned?

I can't find anything really informative on the web, so it would be nice if you could help my out a bit!

Cheers ]]> Cocktails stiffchainey http://www.straightbourbon.com/forums/showthread.php?19807-Sazerac-Some-essential-questions http://www.straightbourbon.com/forums/showthread.php?19783-What-Cocktail-Are-Enjoying-Spring-13&goto=newpost Mon, 08 Apr 2013 06:06:44 GMT In compliance with compliance's reminder, a seasonally fitting thread is in order.

Binny's had a 15% off Saturday this past weekend, which meant I had some shopping to do.

I've opened a bottle of Hiram Walker Triple Sec and Big Gin gin. I'd read several respectable sources citing the HW as an affordable Cointreau competitor in terms of mixing. Tonight, I performed a none-too scientific head-to-head of Cointreau and the HW. The HW was sweeter, lower proof, less complex and bitter, and more candy orange than orange peel. As expected, a clearly inferior sipper.

After, I tried it in my first White Lady (2 pts Tanqueray, 1 pt HW triple sec, 1 pt lemon juice). It was pretty good. I'll need to do a head-to-head but my impression was that the lower proof and less interesting flavor detrimented the drink.

I'm inclined to say that, when it's at least 1/4 of the drink, the HW produces an inferior cocktail. However, given the $20+ price difference between a bottle of that and a bottle of Cointreau, it's probably not worth arguing over for a casual drink.


As for the Big Gin, I've yet to mix it but I can say with certainty that it's a damn fine gin. I've got a handful of gins lying around, but none have struck a chord with me like Big Gin. ]]> Cocktails Alphanumeric http://www.straightbourbon.com/forums/showthread.php?19783-What-Cocktail-Are-Enjoying-Spring-13 http://www.straightbourbon.com/forums/showthread.php?19698-Hemingway-s-Cocktail-Recipes&goto=newpost Sat, 30 Mar 2013 18:26:08 GMT "Want a Green Isaac's Special?"

"Fine, make it a Special."

Where Thomas Hudson lay on the mattress his head was in the shade cast by the platform at the forward end of the flying bridge where the controls were and Eddy came aft with the tall cold drink made of gin, lime juice, green coconut water and chipped ice with just enough Angostura bitters to give it a rusty rose color. He held the drink in the shadows so the ice would not melt while he looked out over the sea.

Islands in the Stream

-- Part I, Bimini

page 84 ]]> Cocktails Alden http://www.straightbourbon.com/forums/showthread.php?19698-Hemingway-s-Cocktail-Recipes http://www.straightbourbon.com/forums/showthread.php?19674-What-are-you-drinking-on-the-beach-Spring-Break-Thread&goto=newpost Wed, 27 Mar 2013 22:40:39 GMT What have the brilliant minds on this forum concocted for vacation/beach enjoyment? What works and what seemingly stellar ideas have failed? What have the brilliant minds on this forum concocted for vacation/beach enjoyment? What works and what seemingly stellar ideas have failed? ]]> Cocktails Old Dusty http://www.straightbourbon.com/forums/showthread.php?19674-What-are-you-drinking-on-the-beach-Spring-Break-Thread http://www.straightbourbon.com/forums/showthread.php?19578-What-is-your-recipe-for-the-Perfect-Manhattan&goto=newpost Mon, 18 Mar 2013 23:49:24 GMT I have a bottle of Jim Beam rye, which I quite like all by itself, but I was reading that rye makes a great Manhattan.

What's your recipe? ]]> Cocktails Alden http://www.straightbourbon.com/forums/showthread.php?19578-What-is-your-recipe-for-the-Perfect-Manhattan http://www.straightbourbon.com/forums/showthread.php?19554-quot-Cocktail-Snobbery-quot&goto=newpost Sat, 16 Mar 2013 16:57:28 GMT Thought this article about "cocktail snobbery" I came across on another board might be of interest to fans of the new-ish cocktail culture. It has spawned a lively debate on the other board but there are probably more professional bartenders there than here. ]]> Cocktails tanstaafl2 http://www.straightbourbon.com/forums/showthread.php?19554-quot-Cocktail-Snobbery-quot http://www.straightbourbon.com/forums/showthread.php?19391-Barrel-Aging-Cocktails-at-Home-Anyone-else-doing-this&goto=newpost Fri, 01 Mar 2013 16:15:49 GMT I recently got my mini 2L barrel and have been enjoying barrel aged manhattans. The juice has been in the barrel about 15 days and is... I recently got my mini 2L barrel and have been enjoying barrel aged manhattans.

The juice has been in the barrel about 15 days and is absolutely delicious. As I drink, I have been refilling and tweaking it to taste. The original mix used a 4-1-3 dashes (Jeffersons Rye, Noilly Pratt Rouge, Peychards). As it ages I have put in a touch of Solerno Blood Orange (very small amount), Kicked it up with small amounts of OWA 107 and a little Woodford reserve to round it out a little. I have been doing this along with replenishing the Jeffersons, NP and Peychards as space allows. I gotta say IMHO the barrel aging and the slight modifications have really brought out something special.

I am thinking I will leave it in the barrel another week or two and then bottle in glass and move on to another recipe. I am thinking Negroni's or Aged Margarita's (Tequila and Grand Marnier only). Haven't decided yet. I have to say I am really liking the mini barrel and experimenting with these aged cocktails.

Anyone else playing around with a Mini Barrels? If so any reco's on recipes? ]]> Cocktails GreggJ http://www.straightbourbon.com/forums/showthread.php?19391-Barrel-Aging-Cocktails-at-Home-Anyone-else-doing-this http://www.straightbourbon.com/forums/showthread.php?19207-Maraschino-Cherries-Recipe&goto=newpost Sun, 27 Jan 2013 23:54:48 GMT Tired of the neon red maraschino cherries at the grocery store--they don't do Willet 5 yo rye manhattans any justice. Curious if anyone has a good homemade maraschino cherry recipe. I've seen several variations on the net but wanted to see if anyone on the forum makes their own. ]]> Cocktails matthewdc http://www.straightbourbon.com/forums/showthread.php?19207-Maraschino-Cherries-Recipe