Currently steeping rendered bacon drippings in 750ml of EWB. Once frozen, skimmed and strained back into the original bottle, I intend to make the Bacon/Maple Old Fashioned.
2oz Bacon infused bourbon
1/4 oz High grade maple syrup
2 dashes Angostura bitters
ingredients stirred w ice to incorporate the syrup and strained into a rocks glass over ice ball.
garnish w Orange twist (and as an alternative use orange bitters and call the drink "Breakfast in Bed")
Three of my favorite flavors(bourbon,bacon and maple syrup) in a glass.
Last edited by Old Dusty; 07-27-2013 at 13:17.
" I’d rather have a bottle in front of me than a frontal lobotomy.” - Tom Waits
Top shelf Manhattan:
1 1/2 oz Old Forester Bond '77
1/3 oz Dolin sweet vermouth
5 drops Black Mission Fig bitters
Homemade Maraschino cherry + bar spoon of juice
It's been a long week and my day off is tomorrow. I may have to have another one of these. Or something similar.
"This is the real article. It is double-rectified busthead from Madison County, aged in the keg. A little spoonful would do you a power of good."
-True Grit by Charles Portis
On these hot summer days, a Rickey is perfect. 2 oz bourbon, rye, or gin, ice cubes, and club soda or sparkling mineral water.
Self-Styled Whisky Connoisseur
2 oz brandy (Paul Masson)
1/2 oz pineapple syrup
1/2 oz lemon juice
1/4 oz green Chartreuse
and a Honey & Thistle:
1 1/2 oz Cardamaro
3/4 oz Cocchi Americano (Lillet)
1/4 oz Amaro Sibilla (Ramazzotti)
I had just made some pineapple syrup and the Brandy Fix sounded tasty so I shook one up. It was. Satisfying and easy to drink but still has a bite to it. Loses points for its use of Chartreuse (seems to carry the drink rather than augment it) but c'est la vie.
The Honey & Thistle was a more amiable beverage for my palate. My woefully limited amaro and fortified wine selection meant that the drink I produced was not the drink intended, however it was still a quaff worth enjoying at a later date, or hour. And if anyone knows where to find Sibilla, please let me know. It sounds great.
I don't usually like Mint hence never really enjoyed a Mint Julep. However, over the weekend I tried making a Mint Julep with local honey and Woodford Reserve. It turned out great! The interesting thing is, I don't even like Woodford Reserve by itself but I had a hunch that its flavor profile would work well with this local honey.
So, this is what I did:
1. Dissolved a teaspoon (tried different amounts and they're all good) of local honey with an ounce of filtered drinking water.
2. Poured half an ounce of his honey syrup into a regular Old Fashioned glass (I don't have a mint julep cup).
3. Plucked about 5-6 decent sized mint leaves and muddled them in the syrup in glass.
4. Filled glass with crushed ice.
5. Filled the glass until almost full with Woodford Reserve.
6. Topped off with the remainder of the honey syrup that was left over.
I really enjoyed this. Anyone else do something similar?
Bourbon Crusta tonight
Had a Maximilian Affair earlier tonight. The one I made was the tequila version.
1 oz tequila (Camarena blanco)
3/4 oz St. Germain
1/2 oz Punt e Mes
1/2 oz lemon juice
Great drink. I'd up the tequila to 1 1/4 next time. Made the first one with 1 1/2 oz Jose silver and it was not quite awful. With a decent-or-better tequila, quite potable.
I'd also like to point out that the Honey & Thistle is a fantastic highball. Made several for friends recently because it was both delicious and accessible to the low-proof crowd.
Bourbon and Peach smash with some Abraham Bowman 147.5. A good kick in the pants. I don't care for this bourbon on its own as it is much too hot, but it makes a nice cocktail.