Twin ruby liquids, fresh cranberry juice and sweet rhubarb syrup combine with Tennessee whiskey to make a delicious cocktail that is perfect for the holidays or, indeed, any time of the year.
I could tell embarrassing stories on myself of underage bourbon drinking back in the Dark Ages that may or may not have involved Big Gulp Coca-Colas from 7-11 but suffice to say that bourbon was my drink of choice for many years. I have since expanded my repertoire considerably, but our bar at home still always has Jack Daniel's as it’s my husband’s favorite cocktail time beverage: no Coke, just ice and water. And the quantities are more sensible. We don’t often use it for mixed cocktails though so I was delighted to see a bourbon drink in the list of recipes I could publish from the recently released,
North American Whiskey Guide from Behind the Bar.
Clearly we have not branched out enough in our exploration of whiskeys! According to authors, Chad Berkey and Jeremy LeBlanc, there are more than 900 whiskeys from which to choose. And that’s just those made in North American – that is to say, the United States and Canada. I discovered that Jack Daniel’s is not just bourbon, but a subcategory of same called Tennessee whiskey because of the unique process of filtering the bourbon through sugar maple charcoal before it is put in barrels to age. No wonder it has a sweetish quality – which is what makes it so drinkable and so popular.
If you are looking for a gift for the whiskey lover in your life, look no farther. This book is the ONE. Full of recommendations from top bartenders who have blind taste-tested more whiskey than I even knew existed, to give you a short list of 250 well worth drinking. Just the reviews make me want to buy a bottle or three. For instance, the Cabin Still Kentucky Straight Bourbon Whiskey is described by one of the bartenders thus: “Candy corn and kettle corn. It's like Halloween and the Town Fair had a whiskey baby.” Sounds wonderful, doesn’t it? Or the Sazerac Straight Rye Whiskey: “The nose on this is beautiful. Vanilla, spice (cloves, I think) and maybe a hint of orange blossom. There's some burn to it but you'll still get the vanilla and spice. This is a good one.” I’ve never tried rye whiskey but now I’d really like to, especially the Sazerac. Make sure to scroll on down to the bottom and enter the giveaway for your copy of this great book, courtesy of Page Street Publishing.
The North American Whiskey Guide also gives you loads of information on origin, age, proof and price so you can make an informed decision before buying or ordering but my favorite part of the book (aside from 30 cocktail recipes, of course!) is the North American Whiskey Drinkers’ Bucket List detailing 20 whiskeys that every serious whiskey drinker should try, many of them quite rare and hard to find. Challenge accepted! I’m printing off the list, as suggested, to take along on my travels.
On to the promised bourbon cocktail
The description of the Marquita says that the pomegranate arils will take on a smoky flavor after sitting a while in the cocktail. I had my doubts but they really did! The beautiful rose-colored drink itself is delicious and those smoky sweet arils at the end were a treat. The step-by-step for the
rhubarb syrup can be found here, except make sure to add in the appropriate amounts of sugar, rhubarb and spices as outlined in the ingredients list below.
Recipe printed with permission of Page Street Publishing
Ingredients
For the cocktail:
Ice
1 1/2 oz or 45ml whiskey - We like to use Gentlemen Jack for this recipe. (I didn't have any so I used the normal Jack Daniel's.)
1/2 oz or 15ml red cranberry juice
1 teaspoon homemade rhubarb syrup*
2 teaspoons pomegranate seeds
*For the syrup:
2–3 small stalks rhubarb, chopped
1 cup or 190g cane sugar
2 cups or 470 ml water
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 vanilla bean pod
Syrup Instructions
Combine ingredients in a small pot. Bring to a boil, and then reduce heat to a simmer. Simmer 5 to 7 minutes, then let cool completely. Strain ingredients. Syrup will keep well covered in fridge for 2 weeks.
Cocktail Instructions
In a shaker, combine a scoop of ice and whiskey.
Pour in the juice and syrup.
Shake vigorously for a count of 15 seconds, strain and pour into a cocktail glass.
In your glass, add seeds and stir for about 10 revolutions. Cheers and enjoy! Merry Christmas everyone!
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| A good vigorous stir! |
Win your own copy!
The rules: If you’d like to win a copy of
The North American Whiskey Guide from Behind the Bar, please leave a blog comment telling me what your favorite whiskey for sipping or for cocktails is, then click on the Rafflecopter widget for other opportunities to enter. Not leaving a comment will disqualify your other entries. Please be aware that the publisher will only ship to US and Canadian addresses. The winner will be randomly picked by Rafflecopter and will be notified by email and have 48 hours to respond. After 48 hours, another winner will be randomly chosen. Good luck!
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Disclaimer: I was sent a copy of
The North American Whiskey Guide from Behind the Bar to review but no other compensation was offered or accepted. Links to the book are Amazon affiliate links.
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