Today’s classic cocktail comes to us straight from the nineteen-teens, and trust us that when you taste it you will feel like you are sitting in a horse and buggy, trotting down a dirt road in old New York.
Look, some weeks seem longer than others, we get it. Trust us, we get it. But never fear, because we have made it to the mid-way mark of the week, and we here at The Woman At The Bar know what an accomplishment that can be — and we think it is deserving of a drink.
This week’s quickie cocktail comes to us from a rather unconventional location, but hey, good ideas can come from odd places sometimes, so we are running with it.
Because Bulleit Bourbon + Ginger Beer + Lime = a deliciously wonderful idea.
Flavored spirits are a rather polarizing force in the world of mixology — some people completely dismiss them, while others (ourselves included) welcome them occasionally for very specific purposes. But in general, flavored vodka (and other flavored spirits) have grown exponentially in popularity over the years, and although there are some good quality brands out there, you will often pay more for the luxury of chemically flavored liquor — when you could be doing it yourself, and often doing it better.
Pencils out everyone, because vodka infusion school is in session!
Bloody Mary. Mimosa. Bellini. What do all of these things have in common (besides being delicious)? They are perfectly acceptable to drink at breakfast time! And since we are firm believers that a Sunday brunch is not complete without a brunch cocktail, we decided to work up and sweet and savory cocktail that is perfect to add into your mid-morning breakfast rotation.
We think it has been well established by now that we here at The Woman At The Bar love whiskey. Specifically, American whiskey — aka, bourbon and rye. One of the frist drinks that turned us on to this delectable stuff was the classic Whiskey Sour, so it’s probably time that we cover that on the blog, don’t you think?