Bourbon cocktails are much harder to make, compared to rye whiskey cocktails. Bourbon has a natural sweetness that can sometimes mar other flavors used in making cocktails. Whereas rye whiskey, with a drier and spicier flavor, usually serves as a far better base that give cocktails that extra punch.
But that doesn’t mean bourbon lovers have lost out. In fact, some of the bourbon cocktails are an absolute delight. The Mint Julep and Old Fashioned weren’t initially made with bourbon, but that changed and bourbon became the norm. There is however, one more bourbon cocktail that has made itself highly popular – The Revolver.
The Revolver cocktail originated in 2003 in San Francisco and it was introduced by the legendary bartender, Jon Santer. Initially it was made with rye-heavy Bulleit Bourbon as it has spicy a flavor. Santer added orange bitters and a measurement of strong coffee liqueur. That is what makes this drink irresistible, the balance of strong flavors drawn from the coffee liqueur and bourbon. He personally used the Jamaican coffee liqueur, Tia Maria. However, the Revolver can be tried with numerous other coffee liqueurs like Firelit, Galliano Ristretto, Araku and Kahlua. All are flavors from different regions but add their own sparks to the drink.
The cocktail is made by first adding a dose of bourbon. Any bourbon that is heavy in rye will do, as these have a spicy and drier flavor, such as the Bulleit Bourbon. Then add the coffee liqueur, orange bitters and ice. What you get finally, is a luscious Revolver that is ready to kill.
Mix your own Revolver
Combine 60 ml of bourbon, 15 ml of coffee liqueur and 2 dashes of orange bitters in a mixing glass filled with ice. Stir it for around 30 seconds till it is chilled. After that, strain the drink into a cocktail glass. At last, twist an orange peel that can either be flamed or just added simply, for garnish.
The Japanese Whiskey Highball is a cocktail that has baffled many over the last few decades, except the Japanese, of course. It is simple, yet highly sophisticated, using only three ingredients – whiskey, ice and sparkling water.
One might wonder how such a simple concoction can turn into something sophisticated, well, that’s exactly where the Japanese step in.
If you fancy a cocktail with a strong bitter punch, meet the famed Sherman cocktail that is sure to please your palate. A staple at the Waldorf Astoria in New York City during the 1930’s, Sherman is a twist on the classic Manhattan with the addition of absinthe and two types of bitters – angostura and orange.
The Suburban is more of an oddity—dashes of whiskey, rum and port mixed together in an atypical concoction. Most mixology manuscripts, whether classic or contemporary, will give you examples of several drinks that blend rum and brandy; and a few others that mix port and rum. You’ll even find combinations of rum and whiskey. But, all three together?