Bourbon: 50 Rousing Recipes for a Classic American Spirit (50 Series)

Bourbon: 50 Rousing Recipes for a Classic American Spirit (50 Series)

Fred Thompson

Language: English

Pages: 96

ISBN: 1558324003

Format: PDF / Kindle (mobi) / ePub

Bourbon's popularity derives from its folklore nearly as much as from its flavor. Fred Thompson is a food writer who adores this venerable drink, and his Bourbon: 50 Rousing Recipes for a Classic American Spirit lays it all out - the history, the legends, the recipes, plus helpful tips and tricks, all accompanied by stunning four-color photos. Recipes include classics (Manhattan, Ward 8), new favorites (Lynchburg Lemonade, Bourbon Chocolate Martini), hot or cool concoctions (Hot Chocolate "Nog," Lemon Cooler), and drinks for a crowd (Whiskey Sour Punch, Mint Julep Sparkler). There's even a chapter featuring delicious ways to cook with bourbon, with dishes such as Salmon with Bourbon Glaze and Fred's Bourbon Balls. Straight up, mixed in a cocktail, poured in a punch, or whipped into a recipe - however you enjoy it, bourbon is an old favorite that's new again.

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combining of the boroughs seemed to relegate Brooklyn to the butt of many jokes. This drink's for you, all you folks out there in Brooklyn with your great arts, farmers' markets, and real neighborhoods. No, it's not quite a Manhattan—it might actually be better. ICE CUBES 3 OUNCES YOUR FAVORITE HIGH-QUALITY BOURBON, SUCH AS BLANTON'S, VAN WINKLE, BASIL HAYDEN, OR EVEN GENTLEMAN JACK TENNESSEE WHISKEY 2 OR 3 DASHES PEYCHAUD'S BITTERS Fill a cocktail shaker halfway full with ice cubes. Add the

Here's a party twist on the mint julep. This drink has all the potency of a traditional julep, but with the added Champagne, the effervescence is refreshing. No need for those silver-plated julep cups, just good Champagne flutes. ¾ CUP LOOSELY PACKED FRESH MINT LEAVES 1 TABLESPOON SUPERFINE SUGAR 4 OUNCES BOURBON ONE 750-MILLILITER BOTTLE VERY COLD CHAMPAGNE In a small bowl, combine the mint leaves, sugar, and bourbon. Crush this mixture slightly to extract flavor from the mint. Cover the

distillers use at least 70 percent corn, and 75 percent is not unheard of. The other grains included are wheat, rye (or a combination of both), and malted barley. The grain mixture, once some water is added, is known as the mash. Fermentation starts for most distillers by adding some of the yeast from the previous batch to the new one. This is called a "sour mash." You can start the process with a "sweet mash" using none of the previous batch's yeast, but a sour mash ensures consistent quality

serious drink, one of great sophistication and one that allows a certain amount of variation. Bourbon, with its hint of smokiness and generally a bit more bite than other brown liquors, became the alcohol of choice for most classic Manhattan drinkers over rye whiskey, which was at one time the standard. Drink this cocktail with panache. ICE CUBES 4½ OUNCES BOURBON 1½ OUNCES SWEET VERMOUTH 2 DASHES ANGOSTURA BITTERS DASH OF MARASCHINO CHERRY JUICE 2 MARASCHINO CHERRIES Fill a large cocktail

factors have also created this demand, according to bartenders around the country—the trend back to classic cocktails and bourbon's appeal with American foods. Barbecue (the noun), one of America's biggest food fascinations, is hard to pair with wine, but the smoky sweetness of bourbon and Tennessee whiskey plays on the palate in an enriching way that blends with rather than disturbs the food's essence. A little bourbon and ginger ale sits communally with fried chicken, too. America's newfound

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