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A Spontaneous Libation for your Consideration

As The Seasons Grey

Created and posted by applejack.
1 oz Rye, Rittenhouse
1 oz Bourbon, Old Grand Dad 100
1⁄4 oz Coffee liqueur, St. George (NOLA)
1⁄4 oz Maple syrup (Grade A Dark Color, Robust Taste)
2 ds Bitters, Fee Brothers Black Walnut
1 ds Bitters, Angostura
1 ds Bitters, Angostura Orange
1 Orange peel (as garnish)
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an orange swath. If you're feeling ambitious, you can also smoke the drink with maplewood.

Notes

The St. George NOLA Coffee Liqueur is drier than most large producer coffee liqueurs, so adjust ratios or add another dash of Angostura bitters if using something sweeter.

I prefer using "Grade A Dark Color, Robust Taste" syrup (formerly Grade B) in cocktails due to its stronger, more intense maple flavor.

Curator rating
4 stars
Average rating
4.5 stars
(26 ratings)

From the Knowledge Vault

Who Makes My Bourbon?

This is the fifth in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

About a year ago, GQ exerpted this great picture from David Haskell's The Kings County Distiller Guide to Urban Moonshining. Click the image on the left to see the detail. It’s pretty easy to see from this that there are really only thirteen major Bourbon producers in the United States. These 13 distilleries are owned by only nine companies.

Now, I know what you’re thinking. You can’t walk into a liquor store and not see an entire 50 foot shelf of Bourbons with names you’ve never heard of. Some of them are even local. All of them have great stories on the back about how this particular Bourbon was the favorite of Ulysses S. Grant or Al Capone or was made by some hill-William from a secret family recipe only recently rediscovered inside a hollow log in Possum Lick, Kentucky. Like the Templeton Rye label to the left. Click it to expand and read it.

Recent Additions

  • Amber Thrill — Bourbon, Apple brandy, Pumpkin liqueur, Bitters, Lemon juice
  • Mugshot Shawty — Bourbon, Fernet Branca, Campari, Strega
  • Bear Fart — Reposado Tequila, Coffee liqueur, Irish Cream, Mezcal
  • Knock Knees and Bowlegged — Honey Liqueur, Damiana Liqueur, Zirbenz Stone Pine Liqueur, Lime juice
  • Odeon — Blanco tequila, Mezcal, Bianco Vermouth, Fino sherry, Triple sec, Falernum

Recent Discussion

  • Re Odeon, 1 day 23 hours ago Shawn C commented:

    Lightly curated and published (changed title from allcaps, and re-wording on straining). I happened to have the Cointreau Noir, which is a relaunch of Cointreau's original brandy based triple sec (think Grand Marnier.) I picked up the Cointreau Noir some years ago to match two dozen 1920's French cocktail book recipes that called for "Majestic" which had long been discontinued. After looking through some of the 1920's French ads I realized that Majestic had been a Cointreau offering at the time, and the recipe was the basis for the Noir relaunch/renaming.

  • Re super haymaker, 2 days ago Shawn C commented:

    I would stir rather than shake this. I didn't have the Evangelista abruzzo punch, but the description of it being a rum based Italian liqueur led me to using Borsci San Marzano instead. The difference is the latter won't have the citrus aspect. The result was complex with the tea like character of the Alpeggio being noticeable here.

  • Re Sharpie Mustache, 4 days 3 hours ago lesliec commented:

    Great with Suze and Luxardo Amaro Abano. Kind of eucalypt notes to my palate.

  • Re Cardinale (Naren Young), 4 days 3 hours ago mako commented:

    Thanks for the curation and for the fixes. Someone should add the "real" one.

  • Re The Fleet Street, 4 days 5 hours ago danoman89 commented:

    Wowza