The 4717’s resident mixologist, David Seale, attempts an 101 level Bourbon drink for the better-half.
My wife has normally been a gin and vodka person most of her life. Recently, though she told me that she’d like to expand her appreciation to the brown water. Which delights me tremendously. Vodka has no real flavor, or at least it’s not supposed to, and gin has that whiff of “botanicals”, so a shift to a big bourbon profile can be jarring. To ease the transition, she asked for me, as a mixologist and closet bartender, to come up with some cocktails that will help her in her quest.
As honey-do’s go, I’ve had worse. I wanted to create a concoction that is whiskey forward enough so that a good bourbon can be appreciated. It also had to have enough flavors going on to make the experience fun and enjoyable for the bourbon novice. In other words, nothing too stiff but nothing too sweet. My better-half gave it a thumbs-up, which was the main objective. I liked that the integrity of the bourbon was preserved, and she liked that it wasn't too sweet or fruity, but easy on the palate at the same time.
Grenadine sweetens things up, but it is tricky; it can either take the edges off for a great cocktail or it can ruin a good whiskey by turning it into Wonka's candy factory. So use it here judiciously.
The bitters is optional, depending upon your audience. I like the bitters because it adds just enough bite, but I leave it out for those who want a smoother ride.
To wit, the Suburban Scoundrel:
1 3/4 oz of bourbon (I used Woodford Reserve)
1 oz sweet Vermouth
3/4 oz lime juice
1/2 oz grenadine
2 dashes of Angostura bitters (optional)
Place all items in a shaker with ice, shake vigorously, strain over ice into an old-fashioned glass.