It’s Tiki Monday! How to Make Mississippi Planter’s Punch

March 6, 2017 Broke & Thirsty 0

Thanks to New Orleans, a city know for the debauchery that is Mardi Gras and its amazing cocktail scene, we have yet another rendition of the classic planters punch. This time, we throw rum aside for some good ol’ american bourbon and a bit of french brandy. Although it differs considerably from the original punch recipe, this Mississippi Planter’s Punch is a wonderful chance to explore a tiki cocktail with an old school New Orleans twist.

How to Make a Coffee Stout Flip, or fortifying stout with greatness

March 3, 2017 Broke & Thirsty 0

When it comes to beers, coffee stouts are routinely some of my favorites. Beer isn’t as cheap an ingredient as many liquors. But sometimes the flavor profiles just beg to be used in a cocktail. Like the seasonal 865cc Coffee Stout from the good folks at DuClaw Brewing Company. Hands down the best coffee stout I have ever had the pleasure of drinking, the smooth deep notes of coffee and malt blend beautifully with the oak from the bourbon and velvety smoothness from the inclusion of the egg. Eggs can be a controversial cocktail ingredient due to health risks, but the alcohol should kill off any bacteria that could cause you harm. In this case, the sheer brilliance of this cocktail and amazing flavor profile is well worth any risk you may incur.

Bulleit Bourbon Kentucky Buck

How to Make the Kentucky Buck, or making the mule American

February 24, 2017 Broke & Thirsty 0

In recent years, the moscow mule has become one of the most popular cocktails. The wonderful copper mugs that started as a marketing ploy by Smirnoff have become a requisite item for any home bar and ginger beer brands have flourished. But as it turns out, mules aren’t the only family of drinks that use ginger beer.  The buck is a traditional American cocktail that is essentially a mule, but usually uses a brown spirit like whiskey or rum. This “Bulliet Bourbon” Kentucky buck is a wonderful and potent cocktail which is likely to become your new favorite ginger beer cocktail.

Throwback to Classic Cocktails: How to Make the Bourbon Crusta

February 16, 2017 Broke & Thirsty 0

We covered the classic brandy crusta several weeks ago. The brandy crusta is a wonderful cocktail that many argue led to the creation of the more famous Sidecar. But as brandy is an oaked spirit, you may have wondered how it’s brown brethren like aged rum and bourbon might perform in the crusta. The verdict? The bourbon crusta is amazing! The sweet notes of caramel blend with the oak and fire of the rye to make a lovely twist on the crusta concept. Bourbon Crusta 1½ ounces Cognac 1 teaspoon Orange Liqueur 2 dashes Angostura Bitters 1 teaspoon fresh lemon juice 1 teaspoon simple syrup rim with sugar garnish with 1″ curl of lemon peel Begin by filling a cocktail or coupe glass with ice. Then set the glass aside to chill. Now fill a cocktail shaker with ice. Pour in the bourbon, orange liqueur, bitters, lemon, and simple syrup. While Learn More

Throwback to Classic Cocktails: How to Make the Brown Derby #2

January 5, 2017 Broke & Thirsty 0

I often shy away from cocktails with grapefruit juice.  The grapefruit has never been my favorite citrus and I find it often overpowering in cocktails. However some spirits are strong enough to stand up to the flavors of grapefruit.  Tequila is perhaps the most popular accompaniment to grapefruit thanks to a classic Mexican cocktail called the paloma, but whiskey also works quite well. The original recipe for this cocktail was created in 1927. Back then, the cocktail was known as the “De Rigueur”and was made with scotch. Three years later, the recipe was included in the seminal Savoy Cocktail Book. While it still bore the same name, the recipe was shifted to using the more general “whisky” as its base spirit.  By the mid 1930s, the cocktail became popular at the Vendome under a new name: the “Brown Derby.”* Brown Derby #2 1½ ounces Bourbon 1 ounce fresh red grapefruit juice ½ ounce Learn More

How to Make Last-Minute Mulled Wine, or accelerating excellence

December 9, 2016 Broke & Thirsty 0

Mulled wine normally takes a while to make. To really infuse the wine with new flavors takes times, or at least that is what common rhetoric implies.  However it is possible to still get great mulled wine in only a few minutes of prep time. So now you can more often enjoy this sweet and flavorful wine cocktail during the cold winter months. No matter what long hours you are working or how busy your schedule, this is a cocktail that is worth making ten minutes for. Last-Minute Mulled Wine 5 ounces Red Wine 1 ounce Brandy or Bourbon 1 star anise pod 5 allspice berries 1 cinnamon stick 2+ long pieces of lemon peel 2 teaspoons sugar garnish with a cinnamon stick or toasted lemon peel Add all of the ingredients except the brandy/bourbon to a small saucepan. Set the heat to low and cook for a couple of minutes. Do not let the Learn More

How to Make the Apple Pie Smash, or drinking a pie on the rocks

November 23, 2016 Broke & Thirsty 0

When it comes to celebrations in the fall, my go to dessert is always apple pie.  Simultaneously sweet and savory, this american classic is a time honored favorite that is often mimicked, but rarely duplicated in other forms. There are dozens of products on the shelves at liquor stores that claim to be “apple pie” moonshine or liqueur, but they never capture the full depth of the dessert or its elegant balance.  Sickeningly sweet, they often can’t even be mixed. So in honor of American Thanksgiving, I set out to create an apple pie cocktail that does the dessert justice, and without further adieu, I present to you the Apple Pie Smash! Apple Pie Smash 2 ounces Bourbon 2 ounces apple cider 1 ounce apple pie simple syrup garnish with a bruleed apple slice and fresh apple pie spices This cocktail is a lot of fun to make – anything that give Learn More

How to Make a Jalapeño Mint Julep

September 23, 2016 Nick McAfee 0

The mint julep is the classic drink of the Kentucky Derby and long southern summers. Refreshing mint combine with sugar and bourbon to make a wonderful sipper, but after your third or fourth cocktail, the sweetness can become a bit cloying. Luckily there is a tried and true remedy to combat sweetness: add some spice. This jalapeño twist on the mint julep is sure to keep you sipping on the classic cocktail and savoring a new kind of heat. Jalapeño Mint Julep 2½ ounces Bourbon 1 ounce jalapeño rich simple syrup 4 ounces club soda 4 fresh mint leaves 1 cup crushed ice garnish with a thin jalapeño slice and sprig of mint This cocktail is best built in an old-fashioned glass, however it also scales up quite well in a pitcher. Either way, you make this julep in the same manner.  Place the mint leaves in the bottom of the glass. Pour in Learn More

Make Strawberry Basil Bourbon Lemonade

How to Make Strawberry-Basil Bourbon Lemonade

September 5, 2016 Nick McAfee 0

Today is labor day in the states, a holiday which – weather willing – is traditionally celebrated with a picnic.  Lemonade is the quintessential summer picnic drink with its refreshing balance of acidity and sweetness and what better way to drink lemonade then spiked with some good old american bourbon?  Strawberries and basil are also included in what is sure to be your new favorite summer cocktail. Strawberry-Basil Bourbon Lemonade 1-2 ounces Bourbon 2 ounces strawberry simple syrup (see below) 1 ounce of lemon juice (~2/3 of a lemon) 2 ounces water, cold 2 basil leaves garnish with a sprig of basil and a lemon wheel This is a recipe I scaled down from a pitcher size batch. Just like with a pitcher, you build this spiked lemonade in the glass.  Begin by adding the basil leaves and squeezing in the lemon juice.  Very lightly muddle until the basil leaves are Learn More

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How to Make Ice Cream Shooters, or getting into the National Ice Cream Day spirit!

July 20, 2014 Nick McAfee 0

Happy National Ice Cream Day!  National Ice Cream Day has been the third Sunday in July (National Ice Cream Month) since it was proposed in Joint Resolution 298, which was sponsored by Senator Walter Dee Huddleston of Kentucky on May 17, 1984.  It was signed into existence by President Reagan, in perhaps the least controversial decision he ever made.  Conservative or liberal, everyone loves ice cream!  To celebrate this day and honor the state of Kentucky which Senator Huddleston represented, here is a simple recipe to turn your favorite ice cream into a shooter, with a little help from our good friend bourbon. Bourbon & Ice Cream Shooters 1 ounce Bourbon 2 ounces of your ice cream of choice garnish with chocolate chips or sprinkles Tools: a whisk & a generous portion of elbow grease Place both the bourbon and ice cream in a bowl.  Now it is time to whisk them together. Learn More

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