So I’ve been drinking quite a bit of Bulleit Bourbon of late, for several reasons. The first being it’s nearly impossible to find a bottle of Rye in the City of Detroit. The second reason is because Bulleit calls itself “Pioneer Bourbon,” and living in Detroit makes me feel like a pioneer of sorts. And thirdly, it turns out I really, really, really like getting drunk. Who knew? So, using my inadequately stocked make-shift hotel bar, I’ve developed this cocktail that’s relatively easy to make and extremely easy to drink.
The Urban Pioneer
3 oz. Bulleit Bourbon
1 tbsp. Lemon Juice
1 tsp. Simple Syrup
A few dashes Peychaud’s Bitters
A few Mint Leaves
Combine lemon juice, simple syrup and the mint leaves in an old fashioned glass. DON’T MUDDLE! Instead, stir the ingredients together, allowing the mint to be bruised, but not devastated. Add the bourbon and a some cracked ice, and dash with the Peychauds. The beauty of this drink is that it’s made right in the class. Little to no mixology paraphernalia is required. Only a glass, some basic ingredients, and a will for greatness.
So, I stopped by John King Books this afternoon, and was pleased so score a copy of Famous New Orleans Drinks (and how to mix ‘em), by Stanley Clisby Arthur. The book I picked up was a 10th edition, published in 1952, but the original version was published in 1937. It’s got plenty of great recipes, including the Vieux Carre and the Cocktail A La Louisianne. So, I’ve created a tag for the book, and from time to time I’ll be working up some of these recipes and blogging them. Stay tuned.
Note, I lifted this image, as I am “in between” cameras at the moment. I’ll correct it once I’m back up and running.
My life is made up of a few simple rules. For example, don’t eat sushi in Detroit. Always opt for a layover in Tulsa. Never see a movie on Wednesday, unless it’s the first Wednesday of the month. Okay, they’re not actually simple. And there are more than just a few. In reality, they amount to a voluminous tome of bizarre superstitions and fear-based myths. But arguably the most important rule is #246: when fortunate enough to find a bottle of Thomas Handy Sazerac, buy it.
Thomas Handy Sazerac rye whiskey is, in my expert fucking opinion, the best rye ever made. There’s a whole story about who Thomas Handy is, and why he has a rye named after him, but I’m not going to bore you with that crap. After all, that’s not why you’re here, and that’s not why I am here. I will say that Thomas Handy Sazerac Rye is part of the “Antique Collection,” made by the venerable Buffalo Trace distillery (maker of the more commercially available Sazerac Rye – 6 and 18 years). The Thomas Handy is the same distillation as the 18 year Sazerac rye, but it’s bottled at barrel strength – the way they did it before prohibition, thus the name “antique” – and only a few thousand bottles are released per year. That means it hasn’t been diluted with life killing water, and it usually ends up between 125* – 130*. The two bottles I happened to stumble across were bottled in 2008, the third release, and ended up at 127.5*.