Here are four brilliant bourbon cocktails I chose to mix, shake and serve at Vine & Table’s recent event hosting the north-side launch of the Indianapolis chapter of Bourbon Women. You might want to set your sights on one or two and mix a batch for yourself and your best bourbon buds. Each is distinctive, delightful and delicious…
2 ounces Bulleit Bourbon
½ ounce fresh lime juice
½ ounce Stirrings Grenadine
3 ounces Ginger Ale
Shake bourbon, lime juice and grenadine with ice. Strain over fresh ice in a rocks glass. Top with ginger ale. Gently stir to chill and combine. Garnish with a cherry and a lime wheel.
2 liters Evan Williams Kentucky Straight Bourbon
1 ounce Regans’ Orange Bitters No. 6
½ ounce Fee Bros. orange flower water
5 liters boiling water
1 liter granulated sugar
30 grams Earl Grey tea (or 12 teabags)
10 grams Mint tea (or 4 teabags)
Fresh lime juice, as needed
Combine the boiling water, teas and sugar. Stir and let steep for 5-7 minutes. Fine-strain and let cool to room temperature. Add remaining ingredients and refrigerate. For each serving, pour 6 ounce of Porch Punch into an ice-filled Collins glass and add 1/2 ounce of fresh lime juice. Garnish with several fresh mint sprigs and slices of lemon and lime. Julian Goglia, The Pinewood Tippling Room, Decatur, Georgia
Buck Hunter (Pitcher)
This recipe from 2015 Bartender of the Year, Derek, Brown, might just be the perfect pitcher cocktail.
6 ounce Bulleit bourbon
2¼ ounce fresh lemon juice
2¼ ounce Wilks & Wilson Ginger Syrup
1½ ounce water
4 ounce sparkling water
3 dashes Angostura bitters
Add ingredients to a pitcher. Add ice, stir to chill, pour into glasses and garnish with a lemon wheel.
Derek Brown, Eat the Rich, Washington, DC
A spoonful of cherry jam and a splash of ruby port add fruity nuance to this lightened variation on a venerable classic.
1½ ounces Rittenhouse Rye Whiskey 100º
1 ounce Punt e Mes sweet vermouth
2 tsp. cherry preserves (syrup)
¾ ounce ruby port
Add all ingredients to shaker with ice and shake well to mix. Strain into a Coupe glass. Garnish with a brandied cherry. Keith Nelson, TAO Downtown, New York City