Bourbon Cocktail Recipe
Adapted from "The Fine Art of Mixing Drinks" by David A. Embury
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David Embury, the author of The Fine Art of Mixing Drinks, believed a cocktail should whet the appetite, not dull it. And that a drink should be made with good-quality liquors, and should not be sweet or syrupy. His Bourbon Cocktail is just that: a complex yet balanced elixir.
What to buy: Bénédictine D.O.M., a golden liqueur first produced by Benedictine monks in the 16th century, adds a sweet, aromatic flavor to cocktails. It can be found at well-stocked liquor stores.
INGREDIENTS
- 1 1/2 ounces bourbon
- 1/2 ounce freshly squeezed lemon juice
- 1/4 ounce Bénédictine D.O.M.
- 1/4 ounce Cointreau
- Ice
- Angostura bitters
- Lemon twist, for garnish
INSTRUCTIONS
- Place a cocktail glass in the freezer to chill.
- Combine the bourbon, lemon juice, Bénédictine, and Cointreau in a cocktail shaker and fill it halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the chilled cocktail glass, top with a dash of bitters, and garnish with the lemon twist.
This is a very nice recipe (Bitters were a very nice touch, in particular). The specific brand of bourbon is probably going to drive the taste a lot. I'd suggest McAfee's Benchmark Old #8 (really cheap--$12-- and rates well at proof66.com).
Made this tonight- really nicely balanced, although I felt like it needed either a bit less lemon or a bit of sweet (not to be confused with all out syrupy) to balance out the lemon. But this cocktail is going into the rotation here!
I couldn't agree more on the sweet and syrupy comment. Why ruin good liquor?