23rd Jan2012

David’s Favorite Bourbon Recipes

by David Edessa
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Before I share this week’s Cocktail Corner, David’s Favorite Bourbon Recipes, I have to share this awesome YouTube video he sent me last week. Enjoy!

Written By David Edessa

Bourbon whiskey is a unique liquor with a great history, born in Bourbon County, Kentucky. The French have cognac and in the US we have bourbon. Every bourbon brand is unique in flavor and complexity. However, my personal favorite brand is Basil Hayden.

Mint Julep

  • 4 sprigs Mint
  • 1 tsp. Powdered Sugar
  • 2 tsp. Water
  • 2 1/2 oz. Bourbon

In glass, muddle mint leaves, powdered sugar, and water. Fill glass or mug with shaved or crushed ice and add Bourbon. Top with more ice and garnish with a mint spring and straws.

Peach Mint Julep

  • 5-6 sprigs Mint
  • 1 tsp. Powdered Sugar
  • 2 tsp. Water
  • 1 oz. Peach Schnapps
  • 1 1/2 oz. Bourbon

In glass, dissolve powdered sugar with water. Fill with finely shaved ice and add peach schnapps, Bourbon. Stir until glass is heavily frosted, adding more ice if necessary. (Do not hold glass with hand while stirring.) Decorate with sprigs of fresh mint so that the tops are about two inches above the rim of the glass. Use short straws so that it will be necessary to bury nose in mint, which is intended for scent rather than taste.

Pendennis Toddy

  • 1 cube Sugar
  • 1 tsp. Water
  • 2 oz. Bourbon

Muddle cube of sugar with water in glass. Fill with ice, add Bourbon, and stir. Decorate with two slices of lemon.

Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir gently, don’t bruise the spirits and cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don’t drop it in.

Classic Manhattan

  • 2 oz. Bourbon whisky
  • 1/2 oz. sweet vermouth
  • 2-3 dashes Angostura bitters
  • maraschino cherry for garnish

Pour the ingredients into a mixing glass with ice cubes. Stir well or shake lightly and be careful not to bruise mix (avoid making it cloudy). Strain into a chilled cocktail glass.

Garnish with the cherry and orange twist.

Variations on the Manhattan:

Dry Manhattan- Use a dash of dry vermouth and garnish with a lemon twist.

Perfect Manhattan- Equal parts of sweet and dry vermouth. Garnish with a lemon twist.

If you choose not to use bitters, substitute a twist of lime for the cherry and orange. Hold the lime twist in a lighted match over the drink and then drop it in. The heat really zips up the lime flavor.


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David Edessa

David Edessa

David Edessa spent over twenty years managing night clubs, bars, cafes, restaurants, and after hour clubs. He has traveled and operated in major markets like Chicago, Los Angeles, Dallas, and Las Vegas, playing a major role in launching and managing restaurants. David has served as a consultant for California fine dining restaurants as well as for premier entertainment venues in Orange County, California. David has a knack for selecting the perfect taste and flavor combinations for both food and drink. He honed his skills on the culinary aspect of mixology and recipes development, with an understanding and appreciation of the liquors, beers, and wines of the world.
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One Response to “David’s Favorite Bourbon Recipes”

  • Artur

    Beautiful! Love the summer look in the ylelow and the green. I could guzzle on the “Bourbon Mango Sensation”.P.S. Hate to see that little typo there. *Sprig.

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