The average bourbon connoisseur may be vaguely aware of the emergence of a number of trends in the world of craft cocktails. While the more sanguine amongst you may raise a weary eyebrow at the use of ‘artisanal’ ingredients, home-ageing, or fancy garnishes and sparklers, and just ask for another large Pappy on the rocks; what if 2016 does offer some trends that you can apply to your bourbon drinking?
Barbecue season is upon us, and if you’re looking for a cocktail recipe to accompany all that grilled meat, look no further than this burnt peach & sage bourbon infusion.
Peaches and bourbon are just two of those flavors that go well together – the recent rise in peach flavored bourbon will tell you that. But even before those folksy artisanal moonshine producers got in on the act, the internet was full of peach and bourbon ice creams and desserts.
Now, I’m not here trying to suggest that the whiskey sour is a drink that is at all unfamiliar to readers of these august pages. A venerable classic of the first cocktail age, and a drink that has survived many affronts to its decency in a 145 year history cannot be a stranger to the denizens of Bourbon & Banter. How could you guys resist the cool, refreshing and easily balanced combination of whiskey, lemon and sugar syrup? But, have you ever considered the other flavors that play well with these? The sweetness of the whiskey enhanced by the woody notes of lavender; or the …