The Kentucky Buck

The name of ‘bourbon’ has been a point of contention for as long as the drink has existed, and for good reason. But there’s no arguing that whether as refreshment after a long day or a build-up to an energetic evening, bourbon sure jazzes things up.

The Bourbon County in the American state of Kentucky is one of the strongest contenders of the origin of the name. Kentucky’s bourbon journey started all the way back in the 1700s, as a necessity. The settlers of the region, mostly farmers, found it extremely difficult to transport crops to the market through narrow roads over steep mountain sides. They soon realized that crops such as rye, barley and wheat could be converted into whiskey. This made it easier to transport as well as prevent excess crops from being wasted. Shipped in oak casks, the long river trips to New Orleans aged the whiskey giving it mellow flavour and an amber color. This marked the beginning of the 300 year old story of the Kentucky bourbon. Today, Kentucky bourbon is made exactly the way it was made three centuries ago.

One of the most recognized usage of bourbon is the Buck that originated in the late 1800s. Intended to be a cooler, the traditional Buck is an infusion of ginger beer or ale with whiskey and comes in a tall Collins glass. The Kentucky Buck is a resonance of the classic Whiskey Buck.

The Process

Muddle one strawberry with 22 ml lemon juice and 30 ml simple syrup in a cocktail shaker. Add 30 ml of Kentucky bourbon and 2 dashes of bitters and shake till all the ingredients have mixed thoroughly. Fine-strain into a tall Collins glass and top it off with 15 ml ginger beer or ginger ale. Sit back and enjoy your glass of Kentucky Buck for a refreshing kick.

Whiskey-Stout Chocolate Ice Cream Float

When you come across a recipe which has chocolate in it and ice cream too, you stop. You simply can’t scroll down without reading it. Then there are recipes which not only has both but whisky too. These are the ones you know you will bookmark and definitely make. Whiskey-Stout Chocolate Ice Cream Float is one of those amazing recipes which is hassle free and hardly takes any time. If you think it is more of a summer cocktail than winter, think twice. Don’t you generally want a float with or after a heavy brunch? Don’t you crave a float anyway at times? We are all too tired of the classic cola float by now. Trust us, you are not going to regret this. Because it has beer, it helps you wash down the food that you are eating, and in case you are not eating, the ice-cream will fill you up for a good while. While you get to decide the stout beer, we recommend you put Old Scout bourbon to make this dessert cocktail as awesome as it should.

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Here's How to Stay 'Up to Date' With a Cocktail From 1916

When you think of being up to date, do you ever think of 1916? Well, a century ago, there was a cocktail called Up to Date. Similar to the Manhattan, the Up to Date featured in Hugo Ensslin’s 1916 edition of Recipes for Mixed Drinks. Ensslin was the first to record good cocktail mixes, even earlier than the well-known Savoy Cocktail Book.Calling for equal parts of rye whiskey and sherry, this cocktail does not specify the type of rye whiskey or sherry used. If you prefer a drier and lighter flavor, pick a Manzanilla or Fino sherry. If you prefer a stronger palate, choose Oloroso or Amontillado sherry. Lustau’s Los Arcos Amontillado sherry, with its light tanginess, is perfect. The mellow flavor of a six-year-old Sazerac Rye Whiskey will do this drink justice.Ensslin also used just two dashes of Angostura bitters, which is somewhat difficult to measure. Bartenders say it approximates to about 4 ml or an eighth of a teaspoon. The clove notes of the Angostura adds a spiciness to the sweetness of the orange.

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No-Bake Bourbon Balls

While it might not be possible for us to prepare a full course meal every single day, we can of course keep ready a few easy-to-make n’ serve snacks that can be paired with almost anything. So the no-bake bourbon balls are your savior. This means you don’t have to say goodbye to your visitors without treating them to something they would absolutely love.

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