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Bourbon Mixology 50 Bourbon Cocktails from 50 Iconic Bars
Von Steve Akley
Länge:
213 Seiten
1 Stunde
Beschreibung
The key to a great bourbon cocktail is to produce a drink which complements the flavor profile of the bourbon and doesn’t mask it. After all, we’re not talking about any old hooch here. Bourbon is the all-American spirit created and made in the United States of America. It truly is our contribution to the world of distilled spirits.
Author Steve Akley has gathered 50 unique bourbon cocktails from 50 iconic bars. In fact, it’s actually 53 unique cocktails from 52 iconic bars but that title just didn’t sound as good. One submitted two cocktails that fit in its chapter and two other locations submitted cocktails after the book was complete but prior to the final layout being completed. Steve elected to include them and figures they are a great “value add” taking the cocktail count beyond the stated amount.
By the way, we’re not talking the “same old/same old” here. We’re talking about signature cocktails from some of the greatest drinking establishments in the United States.
Take a look at this lineup of participants:
Bale of Hay Saloon/Virgina City, Montana
Big Star/Chicago, Illinois
Bourbons Bistro/Louisville, Kentucky
Bourbon and Branch/San Francisco, California
Bourbon House/New Orleans, Louisiana
Bub City/Chicago, Illinois
Buckhorn Exchange/Denver, Colorado
Buffalo Bodega Gaming Complex/Deadwood, South Dakota
Butter Run Saloon/St. Clair Shores, Michigan
Down One Bourbon Bar and Restaurant/Louisville, Kentucky
E. Smith Mercantile/Seattle, Washington
El Gaucho/Seattle, Washington
El Moro Spirits & Tavern/Durango, Colorado
Equus and Jack’s Lounge/Louisville, Kentucky
The Esquire Tavern/San Antonio, Texas
FAR BAR/Los Angeles, Calfornia
Forbidden Island Tiki Lounge/Alameda, California
Gallagher’s Restaurant/Waterloo, Illinois
Hard Water/San Francisco, California
Herbie’s Vintage 72/St. Louis, Missouri
Jack Rose Dining Saloon/Washington, DC
Martin’s Tavern/Washington, DC
Mike Shannon’s Steaks and Seafood/St. Louis, Missouri
Miller House/Owensboro, Kentucky
Mongoose versus Cobra/Houston, Texas
9th Street Public House/Columbia, Missouri
Old Ebbitt Grill/Washington, DC
Old Major/Denver, Colorado
Parlay Social/Lexington, Kentucky
Parson’s Chicken and Fish/Chicago, IL
Peacock Alley/Bismarck, North Dakota
The Pope House Bourbon Lounge/Portland, Oregon
The Porthole Restaurant and Pub/Portland, Maine
Red Moon/Put-in-Bay, Ohio
The Roosevelt/Richmond, Virginia
The Round Robin Bar at Intercontinental The Willard/Washington, DC
Sable Kitchen & Bar/Chicago, Illinois
Sanctuaria Wild Tapas/St. Louis, Missouri
Seviche, A Latin Restaurant/Louisville, Kentucky
Sloppy Joe’s/Key West, Florida
St. Charles Exchange/Louisville, Kentucky
The Sugar House/Detroit Michigan
Talbott Tavern/Bardstown, Kentucky
The Tavern In Old Salem/Salem, North Carolina
Tonga Hut/Palm Springs, California
The West End Tavern/Boulder, Colorado
Whiskey Bar/Milwaukee, Wisconsin
Whiskey Kitchen/Nashville, Tennessee
Windmill Lounge/Dallas Texas
Wiseguy Lounge at Goodfellas Pizzeria/Covington, Kentucky
Bring home the spirit of these iconic bars by recreating their signature bourbon cocktail by picking up a copy of this edition of Bourbon Mixology!
Über den Autor
Steve Akley is a lifelong St. Louis resident. He grew up in, and now lives with his family in the south St. Louis county community of Oakville.
While it took him more than 40 years (okay, 45) to get his first book published, doing so has caused a flurry of creative ideas for new works. With a simple direction of writing about subject matter that he likes, he has a lot of potential material to write about.
He looks forward to getting more of his ideas out there for others to enjoy.
He thanks you for your interest in his work!
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Bourbon Mixology 50 Bourbon Cocktails from 50 Iconic Bars - Steve Akley
Saloon
344 West Wallace
Virginia City, MT 59755
(406) 843-5700
baleofhaysaloon.com
Established
1863
Leadership
Kay & Gay Rossow (twin sisters)
Note: Bale of Hay Saloon is operated mid-May to mid-September
Tarantula Juice
Originally made in town during the gold mining days with bourbon, gun powder and tobacco juice. It killed about half the guys who drank it. Ours tastes much better, and hasn't killed anyone... yet!
Submitted by: Bale of Hay Saloon
Serve in a rocks glass:
- 1 ½ ounces Willies Distillery Big Horn Bourbon
- ¾ ounce sweet vermouth
- 2 small dashes Angostura Bitters
- Maraschino cherry
- Add bourbon, vermouth and bitters to a mixing glass of ice
- Stir and strain into a rocks glass
- Garnish with a maraschino cherry
Big Star
1531 N. Damen
Chicago, IL 60622
bigstarchicago.com
Established
2009
Tiger Eyes
Big Star opened with plans to be a quiet little whiskey forward taqueria. That lasted about two seconds. With our cheap beer flowing, bonded shots of the day and Chef Paul Kahan designed tacos taking their hold on our city, we've shifted. We're often busy, and getting conceptually interesting Manhattans out to guests isn't always easy... but, we do always try to push the possibilities of that drink, subbing in interesting amaros that allow for layers of taste to shine through even during peak busy times. Tiger Eyes is just that -- a touch herbal, slightly sweet but with a light dry finish.
Submitted by: Laurent Lebec, Beverage Manager
Serve in an old fashioned glass:
- 2 ounces Buffalo Trace Bourbon
- ½ ounce Amaro Ciociaro
- ¼ ounce Luxardo Maraschino Liqueur
- ¼ ounce dry vermouth
- Add a dash of Angostura to an old fashioned glass along with rest of ingredients
- Stir
- Strain onto fresh ice and top with wormwood bitters
Bourbons Bistro
2255 Frankfort Avenue
Louisville, KY 40206
(502) 894-8838
bourbonsbistro.com
welovebourbon@bourbonsbistro.com
Established
2005
Leadership
Jason Brauner, Co-Owner
John Morrison, Co-Owner
Maple Bacon Old Fashioned
Submitted by: Created by Bourbons Bistro Bar Manager, Jeff Shaw. Submitted by Event Manager, Annie Harlow.
Serve in a rocks glass:
- 2-3 ounces Knob Creek Bourbon Maple Bourbon
- Orange
- Cherry
- Bitters
- Bacon Simple Syrup (see recipe below)
- In a rocks glass, muddle orange, cherry, bitters and bacon simple syrup
- Fill with bourbon and top with ice
Bacon Simple Syrup
- Combine: bacon fat, sugar and warm water
- Filter
Bourbon and Branch
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