3 BEST SUMMER BOURBON COCKTAILS
Who said the best time to drink bourbon is the wintertime! Any real Bourbonite cant enjoy a pour year-round, but when the 90 degree, 100% humidity of summer hits, you need a more refreshing way to enjoy America’s Finest.
Bourbon purists, be at ease! These recipes are made to please!
HONEY BOURBON TEA
- 4 cups water
- 4 cups lemonade
- 4 black tea bags
- 1 cup fresh basil leaves
- ½ cup Wild Turkey Bourbon
- 1 ½ cups American Honey
In a large saucepan, boil 2 cups water. Remove from heat; add 4 teabags of black
tea. Steep 8 minutes; discard teabags. Add 2 cups cold water and lemonade; transfer
to pitcher and chill. Add fresh basil leaves. Using a wooden spoon, crush basil until
fragrant. Stir in Wild Turkey Bourbon and American Honey. Serve over ice.
THE MOB UP MANHATTAN
I created this one myself. It’s a fairly simply twist on the standard Manhattan, but since these classics consist of so few ingredients, a twist here and there can change the character of the entire drink!
Mob is an acronym for Michters and Orange Bitters (helps you remember when you walk the bartender through the build).
- 1 3/4 ounces Michters U.S. 1 Bourbon
- 1/3 ounce dry vermouth
- 1/3 ounce sweet vermouth
- 3 mint leaves
- 1/2 tsp powdered sugar
- Dash Orange bitters
Muddle the mint, powdered sugar and bitters in a cocktail shaker. Add Michters U.S. 1 Bourbon, vermouth and ice. Shake and strain into a chilled glass.
BOTTOM SHELF BOURBON PUNCH BOURBON TEA
- 1 liter of your Bottom Shelf Bourbon
- 1 cup granulated sugar
- Peels of 3 lemons and 1 orange
- Juice of peeled fruit
- 1 liter of strong Green tea
- 1 bottle of champagne or club soda
- Freshly grated nutmeg
Every true Bourbonite has that one bottle that disappointed. The bottle that we wait to give to company rather than drinking it ourselves. And every bar or restaurant has that one bottle that they can’t give away to the occasional panhandling hobo. This is what you do with that bottle.
Combine sugar and peels in the bottom of a punch bowl. Muddle together until sugar starts to clump together. Let it sit for about 2 hours. Brew the tea for 30 minutes, removing loose tea bags. Allow to cool. Add juice, tea, and bourbon. Stir and then top with champagne. Stir again and top with nutmeg.
Whether you are having a back-yarder or a sip on the porch, these three recipes will have you right where you want to be!