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871 found Showing cocktails with ingredient Bourbon

A Spontaneous Libation for your Consideration

Hunter's Verdict

Posted by dustinw84. Created by Jason E. Clapham, Oxford, England (Adapted from his version).
2 oz Añejo rum (Original recipe calls for Bacardi 8 year old)
3⁄4 oz Amaro Montenegro
1⁄4 oz Ginger liqueur (Original recipe call for Barrow's Intense)
1 ds Bitters, Angostura
1 ds Bitters, Angostura Orange
1 sli Orange (As Garnish)
Instructions

Stir and strain over fresh ice or a large cube in a rock glass. Garnish with orange slice.

History

Difford's Website notes that this was adapted from a drink by Jason E. Clapham in Oxford England in 2020. Clapham's cocktail called for 60ml Plantation Xaymaca Jamaican Rum, 7.5ml King's Ginger, and 22.5ml Montenegro.

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4 stars
(3 ratings)

From the Knowledge Vault

The Margarita, or An Earthy Mystery

Americans drink a lot of Margaritas. While the Margarita makes up eighteen percent of the mixed drinks ordered in the United States, tequila represents only six percent of the domestic spirits market. Unfortunately, we drink a lot of bad Margaritas too. Neon colored, super-sweet, artificially flavored, poorly made, cheap ingredient, frozen-slushy Margaritas surely account for most of those eighteen percent.

Perhaps one reason that Americans drink a lot of bad Margaritas is that we seem to have no idea of its origin. There are theories (among others) that Dallas socialites, Peggy Lee, Mexican (or Irish, or Texan) bartenders, German ambassador’s daughters or Ziegfeld Follies dancers all have a hand in the drink.

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Recent Discussion

  • Re Leche del Diablo, 1 day 20 hours ago MikeLewis commented:

    I used Ancho Reyes Verde, Fee Brothers Aztec Chocolate Bitters and unsweetened oat milk. Turned out just fine, really good actually!

  • Re Fistuk's house, 1 day 20 hours ago jkm78 commented:

    I’m afraid I had only one of these exact ingredients (the apricot liqueur) but the peach and pistachio liqueurs I did made it work nonetheless

  • Re Bobby Burns, 2 days ago bza commented:

    That ratio makes sense when using Carpano. However, I prefer a heavier pour of Benedictine with a lighter vermouth. 2 blended scotch, .75 dolin or cocchi, and .5 Benedictine with a lemon twist makes one of the best classics in the Manhattan variation repertoire imo. There's also a tradition of serving a shortbread cookie on the side.

  • Re Albiconi, 2 days 19 hours ago bkemp1984 commented:

    Second review that ingredients didn't merge well, but still liked it.

  • Re Bobby Burns, 3 days 9 hours ago Shawn C commented:

    This one could probably use an update since it isn't so much an "unknown" vs altered over its history from the very early Irish whiskey to Scotch with different ratios, etc. in Savoy. KC's given recipe is fairly close to modern examples, so an "altered" designation would work. Embury's 1948 version with Drambuie (vs. Benedictine) would merit its own entry as it is a fundamentally different drink.

    I have used 2 oz Scotch (16 yr Lagavulin), Carpano Antica (1 oz), and 1/4 oz Benedictine with a lemon peel for a modern version for both, with taste and adjustment for historical amounts (Benedictine.) Some use 2 oz generic Scotch, 3/4 oz sweet vermouth and 1/4 Benedictine.