The Kentucky Bourbon Cocktail Book
Joy Perrine, Susan Reigler
Format: PDF / Kindle (mobi) / ePub
Interest in bourbon, America's native spirit and a beverage almost exclusively distilled in Kentucky, has never been greater. Thanks in part to the general popularity of cocktails and the marketing efforts of the bourbon industry, there are more brands of bourbon and more bourbon drinkers than ever before.
In The Kentucky Bourbon Cocktail Book, Joy Perrine and Susan Reigler provide a reader-friendly handbook featuring more than 100 recipes including seasonal drinks, after-dinner bourbon cocktails, Derby cocktails, and even medicinal toddies. The book's introduction explains how the use of specific spirits and ingredients, glassware, and special techniques, such as muddling and infusions, accentuates the unique flavor of bourbon. Much of the book is devoted to recipes and instructions for the professional or at-home bartender, from classic drinks such as the Manhattan and the Mint Julep to drinks for special occasions, including the Candy Cane, Pumpkin Eggnog, and Kentucky Bourbon Sparkler. The authors complete the work with suggested appetizer pairings, a glossary of terms, and a bibliography of bourbon-related books.
with a stemmed red cherry dropped in the drink. K E N T UC K Y B OU R B ON PL A N T E R’ S P U NC H Bourbon stands in for the traditional West Indian rum here. 2 ounces Kentucky bourbon (80–90 proof) 2 ounces brown sugar syrup 1 ounce fresh lemon juice 6 dashes Angostura bitters 5 ounces water ½ ounce 100-proof bourbon In a pint glass ﬁlled with ice, shake all ingredients except the 100-proof bourbon. Add more ice if needed and ﬂoat the 100-proof bourbon on top. Sprinkle with nutmeg. Garnish
I go to dinner at Jack’s every Tuesday night after the rehearsal of the Indiana University Southeast Orchestra. (Joanna is the conductor and I play trumpet.) She’d tried a bourbon version of the classic cognac sidecar made by a colleague and asked Joy to make one for her. The following drink was the delicious result. (Bourbon Sidecar, continued) 2½ ounces Old Forester ½ ounce triple sec splash of sweet and sour mix squeeze of lemon Shake all ingredients over ice and strain into a chilled
the chilled contents of the shaker into the glass. Muddler A small wooden pestle used for crushing fruits or herbs and “muddling” them, as the name suggests, with water and/or sugar. Tools for the home bartender. Left to right: bottle opener, strainer, muddler, metal bar spoon, channel knife, zester, and wooden bar spoon, arranged on a wooden cutting board. Long-handled Spoon Great for stirring pitchers of drinks. Have both metal and wooden spoons on hand. Zester/Channel Knife The gizmo you use
all) call for infused bourbon. You might want to browse through the recipes, ﬁnd which ones appeal to your taste, and start with one or two infusions. You’ll also ﬁnd here lists of garnishes and other ingredients for most of the drinks in this book. Infusions are really quite easy to make. You are simply introducing a new ﬂavor or bringing out a ﬂavor already present and making those tastes pop. Kentucky bourbon is ideal for infusions because so many complex ﬂavors are already in the whiskey.
and bitters over ice and shake. Strain into a chilled glass. Nothing ruins a Manhattan faster than old or cheap vermouth. Use Noilly Prat vermouths from France and buy the small bottles. Yes, the traditional Manhattan has bitters in it. 2 ounces Kentucky bourbon ¼ ounce Noilly Prat sweet vermouth 4 dashes Angostura bitters Garnish with a red cherry. The Classics. Whiskey Sour (left), John Collins (right), Old Fashioned (foreground), and Manhattan (background). The Classics 29 DR Y M A N H A