Similar Recipes

Corpse Reviver #2
Elusive, complex, and perfect for a new generation of craft cocktail fans.
The Revolver
Many bourbon lovers occasionally spike a cup of coffee with a slug from their favorite bottle; the Revolver is the same flavor principle in reverse, putting the bold bite of the whiskey up front and rounding out the flavor with coffee and the brightness of orange peel.
Bourbon Renewal Cocktail
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.
Kumquat Whiskey Sour
This recipe for a kumquat whiskey sour by Feizal Valli at the Hot & Hot Fish Club in Birmingham, Alabama is perfect for a little winter pick-me-up. It pairs the bright, zesty flavor of kumquats, fresh lemon, and lime juice with the rich warmth of whiskey. It's perfectly balanced and a little dangerous—it's so delicious, you're going to want more than one.
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 Pal
A cousin to the Boulevardier, balancing whiskey and Campari with dry vermouth.
Chocolate Mint Julep Cocktail
Twisting the classic mint julep idea just a bit, this variation substitutes crème de cacao for the sugar, adding a chocolate flavor that pairs well with both bourbon and mint.
Apricot and Averna Bourbon Sour
This bourbon sour has a nice bitter bite from the Averna to balance the sweetness of the apricot liqueur.
The Devereaux
We've always liked sparkling wine with a splash of elderflower liqueur, but this highball from Freemans restaurant in NYC raises the bar a bit with the addition of Bulleit bourbon and some tart lemon to even it out.
EVR's Whiskey Sour
Two whiskeys (Irish and single-malt Scotch) come together in this rich, leathery-textured sour from Orson Salicetti of EVR in New York.

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Kentucky Corpse Reviver

Perhaps you've had a Corpse Reviver #2, which brings together gin and curaçao, Lillet blanc, and lemon, with a dash of absinthe. Here's a variation from Peels restaurant in NYC that uses bourbon instead of gin, and it's delicious. Pierre Ferrand's dry curaçao is great here, but you could substitute Cointreau if you have it on hand.

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