Whisky Cocktail

Whisky Cocktail

1 Dash Angostura Bitters. (1 dash Boker’s Bitters)
4 Dashes Syrup. (1 tsp Small Hand Foods Gum Syrup)
1 Glass Canadian Club Whiskey. (2 oz Buffalo Trace Bourbon)

Stir well and strain in cocktail glass. Add a cherry (Ooops, my cherries are in questionable shape, so I couldn’t face putting one in. Instead I Squeezed a Lemon Peel over the glass and dropped it in.)

Boy, this Buffalo Trace Bourbon isn’t for the faint of heart, that’s for sure. I guess I’m used to Bourbon with a bit more finesse, like the Eagle Rare or Evan Williams Single Barrel, but the Buffalo Trace had a harshness I wasn’t used to in this simple preparation.

I also thought it would be kind of fun to whip out Adam Elmegirab‘s reproduction of Boker’s Bitters, (Available online from Cocktail Kingdom,) for this old school cocktail.

I went a little light, I guess, with the Boker’s. Found them pretty mildly flavored, at least compared to Angostura. Could have gone with at least 2 dashes to stand up to the flavor of the Bourbon. Nicely old fashioned flavor, though, and good in this cocktail.

Anyway, this is a “Cocktail” all right, nothing complicated, but delicious all the same.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

5 thoughts on “Whisky Cocktail

  1. Interesting, what year of the EWSB are you referring to, 2000? BT has always been a “sweet” bourbon, in my mind. Very decent for a julep, but not particularly interesting in spirit-forward applications. By comparison, I find the EWSB ’00 to be all about smoke, mesquite…Elijah Craig-esque, with far more depth of character than the basic BT.

    • Alembic Bar has been buying barrels of Evan Williams to use as their well Bourbon, that’s where I am most familiar with it from. Not sure what year the barrels are from. When they don’t have that, they usually have Eagle Rare 10 year.

      I had a Binny’s Barrel Select Buffalo Trace a few years ago that I liked, but I can’t say I am fond of this new bottle of the regular stuff.

  2. I recently bought the boker’s, and while I totally agree that they are milder than angostura, they are spectacular in a martinez.

    The dandelion and burdock, while less conventional, are also great.

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