914 found Showing cocktails with ingredient Bourbon

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A Spontaneous Libation for your Consideration

Evening in a Sugar Orchard

Created and posted by yarm.
1 1⁄2 oz Bourbon
1 oz Añejo rum
1⁄4 oz Maple syrup
1⁄4 oz Cinnamon syrup
2 ds Bitters, Angostura
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into an old fashioned glass with fresh ice, and garnish with an orange twist.

Notes

An Old Fashioned influenced by the American Trilogy.

History

For an article, I needed to craft a few maple syrup drinks. This one is an Old Fashioned variation that I named Evening in a Sugar Orchard after a Robert Frost poem. I was influenced by the revised version of the American Trilogy (Michael McIlroy's original called for Demerara syrup instead of maple). And the cinnamon aspect came from my recent tinkerings that developed the Two Roads Diverged (also a Robert Frost allusion); the combination of cinnamon and maple also appeared in Death & Co.'s Ole Bull and Timothy Miner's Christmas in Prison. In the text, I describe how the "Bourbon is bolstered by rich flavors from an aged rum and complemented by maple, cinnamon, and bitters. While Bourbons are generally consistent due to the laws regulating the spirit, rums vary a lot. I developed this recipe with a local aged rum, Privateer New England Reserve, but I can see this recipe prospering with darker rums as well. Use what you have got and experiment over time."

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From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Alcohol

Now we get down to the important part of craft cocktail making. In our previous installments, we described the role that acidity, sugar and bitterness play in balancing and harmonizing a cocktail. Each component can work either separately, or in various combinations to produce something worth drinking.

While it is possible to make a cocktail without bitters or acid or sweetness, it is impossible to make a cocktail without alcohol. It is the canvas for every other flavor in a drink. Most craft cocktail creators think about alcohol for its flavor rather than its physiological effects ... and alcohol has many. So consider this your fair warning – there’s going to be more chemistry and genetics from here on out. Don’t worry, it’s all good stuff.

First, we need some definitions. From a chemical standpoint, an “alcohol” is simply a compound with a hydroxyl group (-OH) bonded to a carbon atom. Lots of things that you wouldn’t want to ingest are technically alcohols, including methanol (or wood alcohol, which causes blindness and death), cetyl alcohol (used in shampoo and lotions), and geraniol, which smells like roses, but is probably unpleasant to taste.

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Recent Discussion

  • Re Know Knots, 2 days 15 hours ago Kindred Cocktails commented:

    Curated for creator and garnish as per creator

  • Re Know Knots, 2 days 17 hours ago alansheels commented:

    This is my drink. I would garnish with a large swath of express orange peel and glass is optional. Not sure how it got on here.

  • Re Trinidad Especial, 4 days ago Shawn C commented:

    Note: updated dead links with archive links.
    I have mostly stuck with Chilean pisco in cocktails (and sipping)...because that is what I started with and I liked it. I have some Peruvian pisco (Barsol) and it is good, but not as smooth. I did a quick comparison with Bolivian Singani 63. The latter has elements that are like a mild slivovitz, but with some floral, and slight butter (diacetyl) in the nose.

  • Re Trinidad Especial, 5 days 9 hours ago yarm commented:

    I'll need to pay tribute to the O.G. award winner before it got pirated away to win a competition in the United States with rye, lemon, and a slight name change. TotalWine describes the Chilean Pisco (Peruvian ones are never aged) as ""The aroma of this pisco is an intriguing combination of grape spirit and American oak; there is a very distinct woody fragrance thanks to extended rest in new barrels. One could imagine mistaking it for a young cognac, but a better one..." It's been a long time since I've had a Chilean Pisco in house though, so I may have to split a Cognac and an unaged Pisco here.

  • Re Trinidad Sour, 5 days 9 hours ago yarm commented:

    "Superb. Had this at Attaboy in response to request for a drink where "a large proportion of the drink should be bitters." Ours was 1.5oz bitters that looked the recipe on Cocktail Virgin. Bigger drink I guess."
    I had the Drink (Boston) version as they served it in 2009 that kept the ratio of Angostura, orgeat, citrus, and spirit in parallel with Valentino Bolognese's original recipe that Giuseppe pirated. A few years ago, I updated my blog post to have the recipe provided by Giuseppe to drop the orgeat and lemon in the Drink version.