Monday, July 20, 2015

bourbon swizzle

2 oz Evan Williams Bonded Bourbon (Fighting Cock 103)
1 oz Lemon Juice
1/2 oz Pierre Ferrand Dry Curaçao
1/4 oz Cinnamon Syrup (BG Reynolds)
1/4 oz Don's Spices (equal parts allspice dram and vanilla syrup)

Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with mint and freshly grated nutmeg.
Two Thursdays ago, I had spotted an article in ChilledMagazine about Chicago Tiki star Paul McGee and his love of Swizzles. The one that I could make with in-house ingredients was his Bourbon Swizzle. Once prepared, it offered a spiced aroma from the fresh nutmeg covering the mint leaves. Next, a lemon, orange, and malt sip gave way to a Bourbon, allspice, vanilla, and cinnamon swallow. With enough but not too much spice notes to keep things interesting, it would not be out of place though with a lover of classic Whiskey Sours.

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