In honor of Bourbon month, I’m dedicating this post to a great little craft mixer that my wife brought back from a recent trip to Charleston, SC. I don’t always go for a cocktail, but if you like an old fashioned, you probably know it’s kind of a pain to make. Bittermilk Bourbon Barrel Aged Old Fashion is an incredibly easy and tasty way to make one without the fuss. Here’s the gist:

  • Fill a rocks glass with ice
  • Add 4 parts Bourbon (or Rye)
  • Add 1 part Bittermilk No. 1 Flavor
  • Rub a orange rind around the rim of the glass and throw it in
  • Stir

I had Maker’s Mark on hand, so that’s what I used.  The Marker’s worked well since the sweetness is high and the orange rind complimented the maple flavors. After a few minutes, the ice melted a bit and the drink mellowed even more.

Buttermilk Bourbon Barrel Aged Old Fashion is made with burnt cane sugar, orange peel, gentian root, and cinchona bark, then aged in Willett Bourbon barrels. The label touts that it’s made by humans without preservatives or stabilizers. The result is a rich mix of flavors that will not disappoint.



Bourbon & Bacon


Finally someone has written a book about my two favorite smokey indulgences. Bourbon & Bacon : The Ultimate Guide to the South’s Favorite Food Groups, by Morgan Murphy, is both colorful and entertaining. It’s packed with bourbon recipes, food recipes, and tasting notes on about 75 whiskeys (which would be particularly useful as a quick reference before you pick up your next bottle).

There are also notes on about dozen or so of the country’s top bacon (aka “The Wonder Meat”) purveyors as well as an explanation of the hog’s best cuts and preservation techniques.

It’s a fun read with colloquial anecdotes and witty commentary (check out the appendix of “Morgan’s Top Shelf”). It’s well-designed and has fantastic photography which makes it easy to pick up and thumb through. The book will definitely make a great gift for anyone who likes bourbon and bacon – so basically everybody you know.


Update on October 12, 2014 : My wife made the bourbon and bacon popcorn recipe for a football party and it killed. We will be giving it out to the neighbors for Christmas.


Bourbon Milkshake

Bourbon Milkshake (1)

At Jack Allen’s Kitchen’s, Beverage Manager David Toby’s Bourbon Milkshake is made with milk, bourbon, vanilla, simple syrup, nutmeg, and Amy’s Mexican Vanilla ice cream. This hearty libation, appropriately nicknamed by the regular customers as “eggnog on steroids,” is a riff on New Orleans’ Frozen Bourbon Milk Punch.

4 cup of milk
1.5 cup of bourbon (feel free to add more if you like)
1/4 cup vanilla extract
1/4 cup simple syrup (1:1 ratio of water to sugar)
1 pt of Amy’s Mexican Vanilla Ice Cream
Pinch of nutmeg

Combine all ingredients in a blender for 10 seconds. Pour into 8-10oz low ball glass. Garnish with a pinch of nutmeg and a drizzle of caramel.

Makes enough for 1 1/2 quarts



Bourbon and Coffee Recipe

Since it’s starting to get cold, I figured it would be a good time to share a bourbon and coffee recipe. Here’s one that you might like:

1 cup bourbon (Jim Beam works well)
4 cups freshly brewed strong coffee
1/2 cup orange juice
1/4 cup honey
1/4 teaspoon ground cardamom (or substitute with ground nutmeg and cinnamon)
sweetened whipped cream

Brew coffee, then transfer it into a saucepan. Heat the while adding bourbon, orange juice, honey and cardamom everything is mixed an warm. Divide among coffee mugs. Top with whipped cream.



Gone A’Rye


Lucy’s Fried Chicken’s Gone A’Rye, made with Old Overholt Rye, Luxardo, Campari and lemon, is sure to warm you right up.


  • 1.5 oz Old Overholt Rye Whiskey
  • 1/2 oz Campari
  • 1/4 oz Luxardo Cherry Liqueur
  • 1/4 oz freshly squeezed lemon juice

Mix all ingredients in a shaker tin with ice. Shake well. Stir until well chilled and strain into a cocktail (or highball) glass.

Recipe courtesy of William Schulte
Lucy’s Fried Chicken, Austin, Tx


Cat’s Pajamas


And at drink.well., the Cat’s Pajamas stays true to its namesake, a lively blend of Four Roses Single Barrel Bourbon, Savory & James Creamy Sherry, Cynar, Bar Keep Chinese Five Spice Bitters and topped off with apple slices.


  • 2 oz Four Roses Single Barrel
  • .75 oz Savory & James Cream Sherry
  • .5 oz Cynar
  • 2 Dashes Barkeep Chinese Five Spice Bitters
  • Apple slices

Add all ingredients together and stir. Pour into a chilled Leopold’s coupe and garnish with fanned apple slices.

Courtesy of Head Barman, Dennis Gobis
Drink.Well., Austin, Tx

Recipes Rye Whiskey

Sazerac Recipe

I’m seeing rye whiskey pop up all over the place lately.  A friend recently fixed me a Sazerac cocktail which uses rye as the base, so I’m adding the recipe below. This is a tasty drink that was popular in New Orleans in the 1850s.  It was the signature drink of the Sazerac Coffee House which is how it got it’s name.


  • 1/2 teaspoon absinthe
  • 1  sugar cube
  • 3 dashes of bitters
  • 3 ounces rye whiskey
  • Strip of lemon peel


  • Fill old-fashioned glass with 1 cup ice and set aside.
  • In a second glass, stir together the sugar cube, bitters, and ½ teaspoon water until sugar is completely dissolved, about 30 seconds.
  • Add rye whiskey and remaining ½ cup ice, and stir well, at least 15 seconds.
  • From first glass, discard ice, then add absinthe.
  • Roll the glass so that the absinthe completely coats the interior.
  • Strain the rye whiskey mixture into the chilled, absinthe-coated glass.
  • Squeeze the lemon peel over drink, then drop peel into drink.

If you try this, shoot me a comment and let me know what you think.