By Jo Petteruti, Mixologist and Owner, Jo's Stillwater Tea Room
Did you know that September was Bourbon Heritage Cocktails month? If you did, good for you! But if you didn't, I didn't either until I did some research for this month's Fallon Post Heritage theme.
According to ImbibeMagazine.com and Wikipedia, September was designated as National Bourbon Heritage Month by a unanimous vote on August 2, 2007. The resolution was sponsored by Republican Senator Jim Bunning of Kentucky, bourbon's home. The bill suggested that bourbon consumers enjoy the spirit responsibly and in moderation. It also improved upon an Act of Congress from 1964 which stated that bourbon be called “America's Native Spirit” so that bourbon's family heritage, traditions, legacy and industry contributions can be celebrated. One of the celebrations held is in the town of Bardstown Kentucky which been hosting the Kentucky Bourbon Festival since 1991.
The Federal Standards of Identity for Distilled Spirits (27 CFR 5) state that bourbon must meet these requirements:
- Bourbon must be made of a grain mixture that is at least 51% corn.
- Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
- Bourbon must be aged in new, charred oak barrels.
- It must be made in the United States
- It cannot enter the barrel at more than 125 proof, and cannot enter the bottle at less than 80 proof.
- Bourbon must be all natural, meaning that nothing except water can be added - and only then to bring the proof into compliance.
As a general rule, most distillers will age their bourbon for at least 5 years, but some will release their product after 4 years. Aging the spirit in newly charred barrels is the process during which the bourbon gets its sweet and smokey flavor notes. Because of that, bourbon is the perfect spirit to create cocktails with. And, there are so many bourbons on the market these days that are simply amazing. The older the better.
The Tea Room carries some very nice bourbons, including Bulleit, Buffalo Trace, Eagle Rare, Jefferson's Ocean and Wild Turkey's American Honey. Today's column includes two of our bourbon cocktail recipes that are very popular and both are very easy to make.
Eagle Rare Old Fashioned:
- 2+ oz. Eagle Rare Bourbon
- 1 Sugar Cube
- Peychaud's Aromatic Cocktail Bitters
- Bada Bing Bourbon Cherries for the garnish. Other varieties are also very good.
- Cocktail muddler
Preparation:
- Drop the sugar cube into an 8 oz. rocks glass, add a few drops of bitters and muddle.
- Add the bourbon to the glass, stir with the sugar, then pour the mix into a cocktail shaker cup.
- Fill the glass with ice, add that to the shaker cup and pour the ingredients back and forth between the glass and the shaker cup a few times so that the mix collects most of the sugar.
- Garnish with a toothpick skewer of 3 cherries.
Bulleit Not For Breakfast:
- 2 oz. Bulleit Bourbon
- 1 oz. Grand Marnier
- ½ oz. Sweet Vermouth
- OJ splash
- Orange peel for garnish
Preparation:
- Fill an 8 oz. rocks glass with ice then add all liquid ingredients. Toss back and forth once between a cocktail shaker cup and the glass.
- Run the orange peel around the rim of the glass, then twist it into a little curl and set it on the rim.
Sip and enjoy them all responsibly... Ciao!
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