Cocktail of the Week: Kentucky Buck

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Last week, while I was enjoying my margaritas, a friend’s instragram caught my eye. It was the picture of two deep amber cocktails with the caption being “Kentucky Buck.” I’d never heard of the drink and so sent them a small note asking what it was. The reply? “Think a Moscow Mule but with bourbon and lemon instead of vodka and lime.” That definitely got my attention! So, with excitement, I jotted down the drink name and the recipe in order to make it this week.

The ingredients
The ingredients

Kentucky Buck

  • 1.5 oz Bourbon whisky
  • .5 oz lemon juice
  • .5 oz simple syrup
  • 1 strawberry
  • 2 dashes Angostora bitters
  • ginger beer

In a shaker muddle the strawberry and lemon juice. Add bourbon, simple syrup, and bitters to the shaker. Fill with ice.  Shake well. Strain into glass filled with fresh ice. Top with ginger beer and garnish with lemon wheel and strawberry slice.

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Maybe I just like cocktails with ginger beer in them? ‘Cause this was a fantastic drink. The bourbon pairs wonderfully with the sour lemons and the sweet strawberry and all of it is tied together and giving some effervescence by the carbonated ginger beer? I don’t know what magic is happening in this drink. I just know I want to drink more of it. The more of these cocktails I make the more I want a front porch to sit and enjoy them on. Cocktails are domesticating me!

Anyway, this was a phenomenal drink that I want to encourage all of you to make it or go out to a nice bar and order it; I don’t think you’ll be disappointed. Shout out to friends Justin and Dior for bringing it to my attention.

Cocktail of the Week: Mint Julep

2014-04-22 20.34.27We had plenty of mint left over after making Planter’s Punch. D experimented with putting it in some of our food dishes but it’s a notorious difficult flavor to pair with. I had the bright idea of making Mint Juleps with the remaining, I mean it is Spring and all. The first step was getting a handle on what exactly goes into a Mint Julep, and like a lot of things that have been around for a while, there are quite a few varieties of the cocktail. Some call for white sugar, some call for brown sugar. Some insist that you use only powdered sugar, some mention soda water others leave it out. I decided to go with the most basic recipe I could find with the assumption that it’d be the closest to the original. Just bourbon, brown sugar, fresh mint, and a lot of ice.

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Mint Julep

  • 2 oz. bourbon
  • 1 tsp. brown sugar
  • 10 mint leaves
  • 4 cups of ice

Crush the ice. In a cocktail shaker muddle 8 mint leaves and brown sugar. Add bourbon and stir. Pack a cocktail cup with crushed ice until overflowing. Strain bourbon into cup. Stir until sides of cup frost over. Top with more ice and garnish with remaining mint leaves.

2014-04-22 20.34.47 Not really much to look at is it? It wasn’t really much to drink either… I suppose if I was at the Kentucky Derby under a hot sun, sipping on a Mint Julep might not be a bad idea. Or if I had a porch to sit on during a long warm, summer evening than a Mint Julep might make sense. There just isn’t much to talk about here. Sightly sweetened bourbon with a hint of mint that gets more and more watered down as you drink it. If I tried this again I think I’d crush the ice a little finer and see if club soda adds anything to the drink. In all likelihood though, the next time I have mint lying around I’ll make a Mojito.

Cocktail of the Week: Elderfashioned

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The Godfather really didn’t turn out well… I’m still disappointed in how much I didn’t like that drink.  This week we’re going for something a really simple. Almost as simple as the very first cocktail, the Old Fashioned, except we’ll be putting in a little St. Germain to sweeten it up.

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  • 2 parts whisky bourbon/rye
  • 1/2 part St. Germain
  • 2 dashes Angostura bitters

Stir and serve in a old fashioned glass on the rocks (I like the one big square ice cube); garnish w/ an orange twist

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A note of caution: St. Germain’s is sweet, really sweet. You might be thinking, “only 1/2 a part to two parts boourbon?!” Yes, only 1/2 a part! D wanted more St. Germain in her cocktail and it turned out too sweet! If you follow the recipe you’ll end up with a sweet twist on an Old Fashioned, if you go any further you’ll end up with dessert! D and I really like the Elderfashioned. Especially, since it takes some of the edge off of the traditional Old Fashioned, mellows it a bit. Owing to its sweetness this would make an excellent digestif, you can skip dessert even!

Cocktail of the Week: Southern Godfather

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What a crazy holiday season! D and I have been attending so many parties, events, and get togethers that making cocktails at home was superfluous! With the New Year in swing though our social calendar has cleared up and making cocktails at home makes sense again. I’m starting the 2014 with a variation of the Godfather, a scotch whisky cocktail. I don’t have any scotch whisky, and I’m not really a fan of scotch whisky it tastes too much like peat smells, or what I imagine much of the moors of Scotland smell like. Instead I’m using good ol’ American bourbon!

I need more Amaretto!
The ingredients

Southern Godfather

  • 1 1/2 oz. Whisky bourbon
  • 3/4 oz. Amaretto

Build over ice in a rocks glass. Stir to combine.
*Add splash of cream to the drink to make it a Godson.

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I was initially excited about this cocktail. Bourbon and Amaretto are two of my favorite liquors. I was hopeful that they’d be two great tastes that taste great together! But, it didn’t turn out that way. These were two great tastes that had me pursing my lips… I tried to salvage the drink by adding some milk, turning it into a Godson and the cream did make it more palatable. It also left me thinking of how better the cocktail would have been if it had been a completely different cocktail.

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