Cocktails on Bourbon Street

Published on July 2016 | Categories: Types, Recipes/Menus | Downloads: 39 | Comments: 0 | Views: 236
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Grab a roadie and take a walk down Whiskey Row.

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Cocktails on Bourbon Street
Grab you a roadie and take a walk down Whiskey Row

by Kyle Branche [email protected] www.KylesCocktailHotel.com
Searching around for a while, I came across some interesting drinks designed with the use of this classic domestic spirit. Even though I will eventually cover more of the selection that were initially unearthed, here is the first small batch chosen to wet your palate. Inspired by James Lee Burke’s novels, the Robicheaux is built in a highball glass filled with crushed ice. Start with a 1 ½ oz pour of Wild Turkey, the juice of 1 ½ limes, a splash of cherry juice and fill with Coca Cola, or as an option you can try Dr. Pepper. Garnish with a cherry. This next drink is named after a section of the Appalachians extending from Pennsylvania to Virginia. The Allegheny Cocktail is a shake & strain that goes in a cocktail glass. In a shaker, add 1oz Booker’s bourbon, 1oz Cinzano dry vermouth, ¼ oz Hiram Walker black-berry brandy, and ¼ oz lemon juice. Strain in and kink a piece of lemon peel over the top. If you’re in a merry but slightly minty mood, the Jocose Julep may be the taste for you. In a collins glass filled with cubed or cracked ice, build over the following: 2 oz of Kentucky Gentleman, ½ oz Hiram Walker green creme de menthe, the juice of 1 lime and a pinch of sugar. Top with club soda and garnish the top with 5 mint leaves. As a French twist on an old classic, a snifter glass is used for the preparation of the Fontainebleu Sidecar. Shake together 2 oz of Evan Williams single barrel bourbon, ½ oz Dekuyper triple sec, and the juice of ½ lemon. Strain in and float 1 teaspoon Grand Marnier on top. Up next is a very old drink, popular in New England and New York in the 1700’s and early 1800’s. In a highball glass over ice, the Stone Fence gets 2oz of Early Times, 2 dashes of Angostura bitters, and fill with apple cider.

Speaking of New York, the Waldorf-Astoria Eggnog can bring us into the Happy New Year 2010! So shake and strain the following in a highball glass over cubed or cracked ice: 2 egg yolks, ½ oz simple syrup, ¾ oz tawny Port, 1 ½ oz Basil Hayden’s bourbon, 3 ½ oz milk, and ¼ oz cream. Shake well, strain in, and add a pinch of nutmeg over the top. Closing with a fairly new take from William Schmidt’s late 1800’s classic Manhattan, the Marked Man is a simple drink with a delicate prep of a stir & strain in a martini glass. It gets 2 ½ oz Maker’s Mark bourbon and ¼ oz Cinzano sweet vermouth. Stir chill to the right temp and garnish with a cherry.

Four Roses Cocktail
GLASS – Cocktail/Martini ICE – Cracked PREP – Shake and Strain

2 oz bourbon 1oz dry vermouth ¼ oz white crème de menthe dash bitters Garnish – twist of lemon peel

Haymaker
GLASS – Rocks ICE – Cracked PREP – Shake & Strain ¾ oz each of the following:

Maker’s Mark bourbon whisky

triple sec

dry vermouth

lime juice

Old Fashioned
GLASS – Old fashioned ICE – Cubed or Cracked PREP – Muddle, Ice, and Pour

Muddle the following together to dissolve at the bottom of the glass: ½ – 1 teaspoon sugar 3 – 4 dashes of bitters Slice of orange and one maraschino cherry Fill the glass with ice, then pour in 1½ ounces bourbon, whiskey, scotch, or brandy Splash fill with chilled club soda Garnish with a slice of orange and maraschino cherry

Colonel Collins
GLASS – Collins ICE – Cubed or Cracked PREP – Build over ice in glass

1 – 1 ½ ounces bourbon Fill with club soda Top fill with 1–2 ounces of sweet & sour Garnish with a slice of orange and a cherry

Frisco Sour
GLASS – Sour ICE – In shaker, cubed or cracked PREP – Shake & Strain

2 ounces blended whiskey ½ ounce Benedictine juice of ¼ lemon juice of ½ lime Garnish with thin slices of lemon and lime

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