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Apricot and Averna Bourbon Sour
This bourbon sour has a nice bitter bite from the Averna to balance the sweetness of the apricot liqueur.
Old Fashioned Cocktail
The classic Old Fashioned cocktail features little more than whiskey, sugar, and bitters. Done right, it's a perfectly balanced, timeless crowd-pleaser.
Simple Whiskey Sour
Whiskey sour ingredients are as simple as they come: a squeeze of fresh lemon juice, a spoonful of sugar, and plenty of whiskey. For a Boston sour, add an egg white, too.
Blueberries + Bourbon
I've taken to smashing a few blueberries in the bottom of a cocktail shaker, then adding bourbon, lemon and simple syrup, then giving it a good shake. Once the whole thing has been strained into a glass, I like to lighten it a with a bit of seltzer and a squeeze of lemon peel.
Frisco Sour
A complex rye cocktail in which Benedictine plays a small but delicious role, the Frisco Sour marries the spiciness of rye to the sweet herbal qualities of Benedictine. But because Benedictine's sweetness can so easily overpower other ingredients, it's held in check here by lemon juice. In this dry, bracing drink, rye takes the forefront.
The Appetizer No. 4
In general, bourbon tends to work best in cocktails when its flavor can stand front and center, lightly adorned by trace amounts of other ingredients. Here's a drink that fits the bill: the Appetizer No. 4.
Old Fashioned Cocktails (for a Crowd)
Old Fashioned cocktails, made with bourbon or rye, are great for making a big batch in advance of a party, so they're perfect for fall or winter gatherings.
Gold Rush Cocktail
Bourbon, lemon, and honey combine for a cocktail that's perfect in all seasons.
Upgraded Lynchburg Lemonade
The Lynchburg Lemonade was the center of a legal battle between a restaurant owner and the Jack Daniels Distillery. While that drink was much ado about nothing, this version is worth fighting over.
Sparkling Bourbon Pear Cocktail
A velvety roasted pear purée is the key to this batched bourbon drink that says fall without screaming it.
This recipe comes from Jeffrey Morgenthaler of Portland's Clyde Common. Sweet crème de cassis mixes with oaky bourbon to produce a delicious take on the classic whiskey sour.
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