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Tipples → Mixed Drinks → Slings → Cocktails → Plain Cocktails

Bourbon Cocktail

Compare and contrast with the Old-fashioned Bourbon Cocktail, and the Whiskey Cocktail.

Short Script

• 2 dashes Angostura^™ Aromatic bitters
• ¼ fl-oz. 50° Brix simple syrup
• 1 jiggerfull Bourbon whiskey

Stir through ice. Strain into a chilled Cocktail goblet. Garnish with twisted lemon zest.

Full Recipe

Have the folowwing items:

Service-ware:

• 4½ fl-oz. glass Cocktail goblet
• 4-inch beverage napkin
    #1: cotton (five times washable)^*
    #2: paper^*

Tools:

• cuting board
    #1: composite board (no plastic)^*
• paring knife
    #1: culinary school issue^*
• glass mixing pitcher
    #1: Yarai-style^*
• jigger-and-pony measure
  [2 fl-oz. by 1 fl-oz. / ~60 ml. by ~30 ml.]
    #1: stainless double-bell^*
    #2: twentieth century-style^*
    #3: Japanese-style^*
• 3-to-1 split pony
  [¾ fl-oz. by ¼ fl-oz. / ~22.5 ml. by ~7.5 ml.]
    #1: Liberty Ware Jig-1434
• ice scoop
    #1: steel with drain holes^*
• stirrer
    #1: stainless-steel chopstick^*
    #2: long, stirring spoon^*
• Hawthorne strainer
    #1: short-tailed steel^*

Ingredients:

• lemon (whole, for zest-cutting)
   (Citrus limon: Eureka or Santa Theresa)
• gentian bitters
   (Angostura™ Aromatic is default)
• 50° Brix simple syrup
• Boubon whiskey
  (classic, high-rye, or wheated)
  #1: Wild Turkey^™ 101° Proof Bourbon Whiskey {classic]
  #2: Old Bardstown^™ Bourbon Whiskey [classic]
  #3: Old Grand-Dad^™ Bonded Bourbon Whiskey [high-rye]
• method ice (also called 'cracked ice')
   (half the size of service ice)
    #1: mold for ~half-ounce cubes^*

Instructions

1. Chill the cocktail goblet.
2. Cut a ~1” wide and ~3” long strip of lemon zest with minimal pith and reserve it.
3. Set the mixing pitcher in the work area. Into it goes:
• • gentian bitters — 2 dashes
   [1 scruplespoonfull / ¼ tsp. / ~1.25 ml.]
• • simple syrup — ¼ ponyfull
   [¼ fl-oz. / ~7.5 ml.]
• • rye whiskey — 1 jiggerfull
   [2 poniesfull / 2 fl-oz. / ~60 ml.]
4. Set the chilled, empty goblet in the work area.
5. Take the mixing pitcher to the ice. Into it is added:
• • method ice — ⅔ fill
6. Set the mixing pitcher back in the work area.
7. Smoothly stir the ingredients for at least thirty seconds to mix and chill-dilute without letting aeration bruise the velvet of the liquor.
8. Fit the Hawthorne strainer into the mixing pitcher and strain the drink through the strainer into the goblet.
9. Garnish the drink with:
• • lemon zest (reserved in step #2) — 1 strip
   (twisted zest-side-down over the drink, rubbed on the rim, and put into the drink).
10. Serve the drink on the napkin.

* When using Amazon links from this site, a very small fraction might be paid to Elemental Mixology without affecting the purchase price.