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.
other ingredients and season to taste with Tabasco. Makes 4 pints. In addition to using it as a sandwich dressing, you can slather it on top of a block of cream cheese and serve as a cracker spread. Nibbles 115 K E N T UC K Y S A UC E Unlike other suggestions, this sauce is on the sweet, rather than savory, side. It’s one of my favorites, and I suggest serving it on top of cream cheese spread on crackers, as you might the Henry Bain sauce. It’s also terriﬁc over vanilla ice cream. The recipe
refrigerate. C A N DY C A N E 12 red and white 5-inch peppermint candy canes broken into small pieces Don’t use candy canes with green in them because they give the bourbon an unattractive murky green color. Add the candy pieces to the bourbon and let steep 1 day. Pour into the bourbon bottle (no need to strain). Label, date, and refrigerate. C A R A C A R A OR A NGE 3 medium Cara Cara oranges, sliced This is a very sweet orange variety with pinkish ﬂesh and a honey ﬂavor. Add the fruit to the
drink Kentucky’s amber elixir. While it is true that I enjoyed the occasional Manhattan or Old Fashioned, most of my bourbon drinking took the form of neat or with a splash of water. So I included the following sentences in my essay: This author is occasionally asked by friends from other states about popular bourbon drinks. I tend to grow faint at the thought of “bourbon drinks” and must have a bracer in order to recover. It’s never pleasant to have to eat one’s words, but having to drink them
potent classic takes its name from the Sazerac Coﬀee House in New Orleans, where it was ﬁrst served. 32 T HE K E N T UCK Y BOU R BON C OCK TA IL BOOK 1 teaspoon Pernod 2 ounces Kentucky bourbon 1 tablespoon simple syrup 6 dashes Peychaud’s bitters Pour Pernod into the glass and swirl to coat. Pour out the excess. Add ice, bourbon, syrup, and bitters; shake. Garnish with a large lemon twist. W H I SK E Y S OU R Sometime in the mid-nineteenth century, bartenders started doctoring bourbon and
pineapple juice 38 T HE K E N T UCK Y BOU R BON C OCK TA IL BOOK Combine, shake over ice, and strain into a chilled glass. Garnish with a red cherry (no stem) dropped in the drink, and a pineapple wedge on the rim. Or you can serve over ice in a tall glass with the same garnish. For the hot version, shake other ingredients (without ice) and add to pineapple juice warmed in a heat-proof glass mug. Sprinkle with ground nutmeg. The Tropicale with pineapple, orange, starfruit, and green cherry