The classic amaretto sour is a sickeningly sweet concoction of amaretto and sour mix that you may order in any bar. We rather prefer the version created by renowned mixologist Jeffrey Morgenthaler, who added a touch of depth using bourbon. He recommends for cask-aged bourbon precisely because it can hold its own against amaretto's normally overwhelming sweetness.
This beverage has the name of the early moonshiners who traversed the Appalachian Mountains' Allegheny Mountains before settling in what is now known as Bourbon County and beginning the process of producing maize whiskey there. We raise a glass to those pioneers of alcohol!
There are a gazillion other variations of this recipe circulating around, but we prefer Ted "Dr. Cocktail" Haigh's since it is easy, delicious, and well balanced. The quality of the ingredients you use will determine how well this basic cocktail turns out. Although canned pineapple juice is good, fresh juice lifts it to a higher plane. Your dry vermouth should be only a few weeks old and quite fresh.
We adore the names Audrey Saunders, a New York bartender, chooses for her beverages. Even more, we enjoy drinking them. Naturally, this shooter tastes best shaken with ice, but you can also pack it in a flask and enjoy it when ice isn't available.
The 7&7, a much-maligned highball from the 1970s, that takes its names from Seagram's 7 Crown whisky and 7-Up soda, has more potential than we snobbish cocktail aficionados gave it credit for. It's an acceptable beverage when made with the specified components, especially when a fresh lemon or lime slice is added. It's light, refreshing, and straightforward. But when you substitute a spicy rye or a sweet bourbon for the mild 7 Crown and add a handcrafted lemon-lime soda or small-batch sparkling lemonade on top, something magical happens.
The idea for this inventive take on the Twentieth Century cocktail came from mixologist Brian Miller. Miller substitutes bourbon and Lillet Rouge (a red wine apéritif) for the original's gin and Lillet Blanc (a white wine apéritif). The end result is a complex, slightly sour and sweet drink with a hint of chocolate flavor.
The Fallback is a nightcap with an autumnal tint that tastes and smells like spiced, roasted apples and plums. It was made by the late Sasha Petraske and serves as evidence of his mixology legacy's enduring genius.
The Paper Plane cocktail is a modern classic, first appearing on the cocktail scene in 2007. The drink was created by Sam Ross, a bartender at Milk & Honey in New York City, and it quickly gained popularity due to its unique flavor profile and eye-catching name.
The Paper Plane cocktail is made with equal parts Aperol, bourbon, Amaro Nonino, and lemon juice. Combining these ingredients creates a balanced, refreshing drink with notes of citrus, herbs, and bitters.
Bring your beach chairs, blankets, dancing shoes, and wet naps to the 2nd Annual Beer, Bourbon & Brisket festival and hang out there. This event is a blend of enjoyable games, savory BBQ, and roosty rock for the whole family. It's simple to have a terrific evening of old-fashioned fun at this home-cooked festival; the only difficult decisions are which BBQ vendor to try and which band is the finest.