Bourbon & Whiskey
There's rye whiskey, there's Irish whiskey, there's Scotch whisky, there's bourbon... the list goes on - but each and every type has its own unique flavor and rules for distillation. Scotland, the land of Scotch, for example, has completely different laws for distilling and aging than Irish whiskey. The same goes for American bourbon and Canadian rye. Each brand and distillery has its own character: so be prepared to try more than just one.
While there have been books written on the differences between the types and ingredients of whiskey - (grain vs. corn, single malt vs. blended) the range of types and price points is enormous - some of the most expensive spirits in the world come in this category.
When making whiskey cocktails, most will let the whiskey do the talking - and rightfully so - because good whiskey, while expensive, is worth every penny.
Bourbon & Whiskey Cocktail Recipes
"Most people don't know that when they order a whiskey sour at a bar... what they usually get (if it's not the cheap imitation whiskey topped up with bright green margarita mix on the rocks) is a Boston Sour.
What makes it a Boston Sour? The egg white.
The term 'Boston' is commonly used in cocktails that use an egg white in the shaking process of a cocktail which gives it that foamy, frothy head (which in my opinion makes the drink).
Remember to dry shake first (no ice) and then shake again with ice to emulsify the egg white, which allows the froth and foam to sit so perfectly atop the rest of the drink.
Give it a try... you won't be disappointed."
What's a Scofflaw? Here's the actual definition: 'a person who flouts the law, especially by failing to comply with a law that is difficult to enforce effectively'... and that definition is where the drink gets its name.
The word was invented in 1924, when it was the chosen winner of a contest held by prohibitionist Delcevare King - a contest that asked people to coin a term to describe the lawless drinker.
Naturally, the word caught the ears of many a drinker, and the cocktail was invented at Harry's Bar in Paris as a celebration to flout the name with style.
Try one, and you too will be toasting to the freedom to drink alcohol."
The classic Sazerac cocktail (similar to the Old Fashioned) has been around since the early 1800's - and you'd find yourself hard pressed not to have on if you ever visit New Orleans.
There's a lot of history with this drink (for example) it originally used French brandy instead of rye whiskey)... but the classic version of it today is what you see here.
The key flavors come from the absinthe rinse of the glass (you can use any anise based spirit such as Herbsaint or Pernod) and the anise based Peychaud bitters combining with the zesty bright flavors from the lemon peel rimmed on the glass.
I can't stress enough how important the rinse and the Peychaud's bitters are to making this cocktail - you can't have a Sazerac without them."
"The Toronto cocktail was my first introduction to the spirit Fernet Branca (pronounced FUR-NET - it is Italian, not French) a delightful aperitivo liqueur that is at the same time bitter, sweet, herbaceous and spicy, and personally, I love the stuff.
Like many whiskey cocktails of the early 1900s, this is essentially a riff on the classic Old Fashioned with some substitutions (in this case, the Fernet Branca)... and while this cocktail doesn't take a lot of effort to make... once you have one, you'll always want to keep a bottle of Fernet Branca on the shelf ."