Wild Turkey tells us that have put a unique take on three of the most iconic whiskey cocktails–the Manhattan, the Old Fashioned and the Whiskey Sour–to commemorate National Bourbon Heritage Month. Wild Turkey Bourbon, at 101 proof, delivers a deeper, richer flavor that fits perfectly with these cocktails below. Each cocktail evokes the perfectly balanced profile that has made these drinks real classics, while tweaking them to surprise even a seasoned cocktail enthusiast.

The Manhattan 101

Ingredients:

1 3/4 ounces Wild Turkey Bourbon
1/3 ounce dry vermouth
1/3 ounce sweet vermouth
1 thin slice fresh ginger
3 mint leaves
1/2 tsp powdered sugar
Dash aromatic bitters

Muddle ginger, mint, powdered sugar and bitters in a cocktail shaker. Add Wild Turkey Bourbon, vermouth and ice. Shake and strain into a chilled glass.

The Old Fashioned 101

Ingredients:

1 1/3 ounce Wild Turkey Bourbon
1/2 ounce apple cider
3 sage leaves
1 pinch of saffron
1 tsp brown sugar
2 orange twists
1 tsp orange zest
1 fresh cherry
1 ounce Amaretto

Slice cherry from top to bottom five times around pit, and soak in a cup of Amaretto. Muddle cider, sage, saffron, brown sugar, orange twists and zest together in glass. Add Wild Turkey Bourbon and stir. Strain and serve over ice, garnish with Amaretto-soaked cherry.

The Whiskey Sour 101

Ingredients:

1 1/2 ounces Wild Turkey Bourbon
1/2 ounce fresh squeezed grapefruit juice
1/2 ounce fresh squeezed lime juice
1/2 ounce honey
1 fresh cherry
1 ounce Wild Turkey American Honey
Dollop of egg white

Slice cherry from top to bottom five times around pit, and soak in a cup of Wild Turkey American Honey. Combine Wild Turkey Bourbon, grapefruit juice, lime juice and honey in a cocktail shaker. Froth egg white and add a dollop to the mixture. Shake and serve over ice. Garnish with Wild Turkey American Honey-soaked cherry.

Like this article? Here are some other articles of interest:

1. Wild Turkey American Honey Recipes For Summer and More from Wild Turkey Bourbon
2. Bourbon Cocktails from Peninsula Grill, Planters Inn, Charleston, South Carolina
3. Wild Turkey Releases Limited Edition Wild Turkey “Tradition” Bourbon

At BourbonBlog.com, we’ve found a way to get ready for football season tailgating party that includes both Bourbon and beer. Remember our own Beer, Bourbon and BBQ cocktail creation? Once again, two of those B’s make a good team.Entering the field is another “B”-  Basil Hayden.

The sweet tartness of frozen lemonade and the spicy, warming finish of Basil Hayden’s will make this End Zone a welcomed surprise for your guests.

Basil Hayden’s End Zone Recipe, created by Steve Cole

Ingredients for 1 Pitcher (12 Glasses):

* 12 parts Basil Hayden’s Bourbon
* 36 parts Light Beer
* 12 parts Frozen Lemonade
* Garnish: 12 Lemon Wedges

Preparation for 1 Pitcher (Makes 12 Glasses):

1. Mix all ingredients well in a pitcher.
2. To serve, pour into a highball glass over ice.
3. Garnish with a lemon wedge.

Special thanks to the Basil Hayden’s Cocktail of the Month Club and to Shannon Wilson, DBC.

Like this article? Here are some other articles of interest:

1. Basil Hayden’s Bourbon Margarita Shrimp Cocktail
2. Lemon-Basil Manhattan by Jim Beam
3. Basil Hayden’s Bourbon Review and Video of Fred Noe

Woodford Reserve Distillery in Versailles, Kentucky, photo by Sarah Resnick

Kick off September and “Bourbon Heritage Month” in the Bluegrass with a Labor Day holiday visit to one of the Commonwealth’s signature Bourbon distilleries.

“We’re extremely proud of the hard-working men and women who have crafted the world’s finest Bourbons for generations,” Eric Gregory, president of the Kentucky Distillers’ Association tells BourbonBlog.com.

“We can’t think of a better way to honor them – and our nation’s only native spirit – than a visit to the Kentucky Bourbon Trail during the Labor Day holiday weekend.”

Here is the Kentucky Bourbon Trail schedule including Bourbon distillery hours for Saturday, Sept. 4, through Monday, Sept. 6. All hours are Eastern Standard Time. For directions and more information, please visit www.kybourbontrail.com.

Four Roses, Lawrenceburg – Open Saturday, Sept. 4, 9 a.m. to 4 p.m. (last tour at 3 p.m.) Closed Sunday, Sept. 5. Open Monday, Sept. 6, 9 a.m. to 4 p.m. (last tour at 3 p.m.)

Heaven Hill, Bardstown – Open Saturday, Sept. 4, 10 a.m. to 5 p.m. (last full tour at 3:30 p.m.) Open Sunday, Sept. 5, noon to 4 p.m. (last tour begins at 3 p.m.) Open Monday, Sept. 6, 10 a.m. to 5 p.m. (last full tour at 3:30 p.m.)

Jim Beam, Clermont – Open Saturday, Sept. 4, 9 a.m. to 4:30 p.m. Open Sunday, Sept. 5, 1 p.m. to 4 p.m. Open Monday, Sept. 6, 9 a.m. to 4:30 p.m.

Maker’s Mark, Loretto – Open Saturday, Sept. 4, 10:30 a.m. to 3:30 p.m. Open Sunday, Sept. 5, 1:30 p.m. to 3:30 p.m. Open Monday, Sept. 6, 10:30 a.m. to 3:30 p.m.

Wild Turkey, Lawrenceburg – Tours Saturday, Sept. 4, at 9 a.m., 10:30 a.m., 12:30 p.m., 2:30 p.m. and 3:30 p.m. Gift shop will be open from 9 a.m. to 4:30 p.m. Closed Sunday, Sept. 5. Open Monday, Sept. 6, with tours at 9 a.m., 10:30 a.m., 12:30 p.m., 2:30 p.m. and 3:30 p.m. Gift shop will be open from 9 a.m. to 4:30 p.m.

Woodford Reserve, Versailles – Tours Saturday, Sept. 4, at 10 a.m., 11 a.m., noon, 1 p.m., 2 p.m. and 3 p.m. Gift shop will be open from 9 a.m. to 5 p.m. Tours Sunday, Sept. 5, at 1 p.m., 2 p.m. and 3 p.m. Closed Monday, Sept. 6.

Like this article? Here are some other articles of interest:

1. Celebrate 4th of July with American’s Native Spirit Bourbon
2. Holiday Tours Along the Kentucky Bourbon Trail
3. Maker’s Mark Bourbon Tour with Master Distiller Kevin Smith on The Kentucky Bourbon Trail

Ingredients:

Chopped Peaches (about three chunks)
2 slices of lemon
fresh mint
dash of simple syrup
1 and 1/4 oz. Maker’s Mark Bourbon

Instructions:

Shake very hard. Pour over ice in a rocks glass and garnish with a sprig of mint.

This recipe was originally created to celebrated Maker’s Mark’s 50th Anniversary in 2004. Maker’s Mark sent this recipe to Maker’s Mark Ambassadors in February of 2004 along with a copy of a proclamation from Kentucky Gov. Ernie Fletcher declaring February 12, 2004 as Maker’s Mark Day. On February 26, 1954 the first batch of Maker’s Mark was hand crafted by Bill Samuels, Sr. at what is now known as the Maker’s Mark Distillery in Loretto, Kentucky. Bill Samuels Jr., President of Maker’s Mark, shares the story of Maker’s Mark and its heritage in this two part BourbonBlog.com episode, recorded at his office in the distillery.

Like this article? Here are some other articles of interest:

1. Junk Food Cocktails by Stephen Dennison
2. .Maker’s Mark Holiday Candlelight Tours
3. New Maker’s Mark Master Distiller Kevin Smith in his first TV interview as Master Distiller

Mis-en-place:

¼ lb Smoking wood of choice, in a heat-resistant plate.
Brulee torch
Cocktail or Coupe Glass

Use torch to smoke wood. Invert glass over smoke, for 3-5 seconds. Glass storage lasts for 15 minutes at most.

In a tin:

2 oz. Maker’s 46
½ tsp Dumante Pistachio liqueur
Ice

Shake well. Strain into primed glass. Rim glass with cinnamon stick. Serve without the stick, au naturel.

For maximum effect, use only the cleanest ice one can find as a poor product will mask the flavor profile.
Recipe and article by BourbonBlog.com‘s Mixologist and Beverage Consultant Stephen Dennison

Like this article? Here are some other articles of interest:

1. 5 Point Woodford Manhattan by Eric Dentinger of Jack’s Lounge, Louisville
2. Bourbon Ball by Woodford Reserve
3. Smoky Reserve Manhattan by John Mcginty

This stuff has traditionally been released to select states, yet it’s a prominent part of the culinary landscape in these places. Now, you can actually order Big Red from their website from where you live.  I personally was bottle fed this soda- red, yet not a crème. It is simply described as “Red,” to be truthful.

Next, we will show a familiar recipe that illustrates the use of a soda simple syrup in a culinary role. This will be based in part upon our last two articles from the Maker’s 46 series including our Blueberry/Coca-Cola Infusion and Maker’s and Coke Reengineered. We hope that you enjoy the technique and will enjoy using it with some of your own local soda selections.

For the Syrup:

1 part Big Red or local soda variation
1 part Sugar

Bring Soda to a boil. Add sugar and dissolve. Let sit to room temperature. Store refrigerated, up to two weeks. Combine:

1 part Soda Syrup
1 part water
1 part white vinegar

Warm till just below simmer.

Add: 1 medium onion, yellow, sliced.

Cover.

Let sit overnight. Serve.

Recipe and article by BourbonBlog.com‘s Chef/Mixlogist Stephen Dennison

Like this article? Here are some other articles of interest:

1. Bourbon and Champagne Cocktail Recipe
2. Maker’s and Coke Reengineered
3. Chocolate Mint Julep Cookie Recipe from Maker’s Mark Distillery’s Toll Gate Cafe

First Lady Jane Beshear presents KDA President Eric Gregory with the official Proclamation declaring September “Bourbon Heritage Month” in the Commonwealth.

First Lady Jane Beshear today unveiled the first of a series of brown highway signs that will direct visitors along the Kentucky Bourbon Trail to the famed distillers of the Kentucky Distillers’ Association.

“Today we celebrate a signature industry that has helped define Kentucky’s unique heritage for more than 200 years,” Mrs. Beshear said during an unveiling ceremony at the Jim Beam Brands distillery in Frankfort.

Mrs. Beshear also delivered Gov. Steve Beshear’s proclamation of September as “Bourbon Heritage Month” in Kentucky – celebrating the Commonwealth’s distinction as the birthplace of bourbon and undisputed world leader in bourbon production.

“Kentucky bourbon is an economic mainstay for our Commonwealth,” Mrs. Beshear said. “The distilling industry is responsible for nearly 10,000 jobs with an annual payroll of $442 million and annual tax revenue of $125 million. Kentucky’s distilled exports reach more than 125 countries and amount to more than $1 billion a year.”

Seventeen new brown highway signs, upgraded with the Kentucky Bourbon Trail designation, will direct visitors to the distilleries of Maker’s Mark, Jim Beam, Heaven Hill, Woodford Reserve, Wild Turkey and Four Roses in central Kentucky.

“The annual Kentucky Bourbon Festival already draws visitors from around the world every September,” Mrs. Beshear said. “Thousands more will be coming to Kentucky for the Alltech FEI World Equestrian Games. Maker’s Mark is a sponsor of the games, and the Kentucky Bourbon Trail will be a natural and unique attraction for our visitors.”

Eric Gregory, president of the Kentucky Distillers’ Association (KDA), which created and coordinates the Kentucky Bourbon Trail, thanked the Governor and Mrs. Beshear for their continued partnership and support of the Commonwealth’s signature bourbon industry.

“Kentucky bourbon is an integral part of the state’s tourism and economic development success,” EGregory said. “Our legendary distilleries are breaking attendance records every year. These new signs will help direct more travelers to our members’ historic facilities and provide a significant boost to their local communities and economies.”

Mrs. Beshear also announced today that the Kentucky Bourbon Trail already has shattered last year’s record number of people who visited all distilleries and returned a completed “Passport” to the KDA. Last year’s record was 2,966; through Monday, that number for 2010 was 3,797 – and counting. Every visitor who completes the Kentucky Bourbon Trail receives a commemorative T-shirt from the KDA.

In addition to noting the importance of Kentucky’s distilling industry to the Kentucky economy, Gov. Beshear’s proclamation commends the industry for its “continued efforts to promote responsible consumption of alcohol and to eliminate drunk driving and underage drinking.”

Representatives from the Kentucky Bourbon industry join First Lady Jane Beshear and elected officials in unveiling the first of 17 new Kentucky Bourbon Trail interstate signs. (Left to right): Rep. Linda Belcher; Geri Grigsby (Kentucky Transportation Cabinet); Sen. Jimmy Higdon; Jeff Conder (Beam Global Spirits & Wine); Versailles Mayor Fred Siegelman; KDA President Eric Gregory; First Lady Jane Beshear; Kevin Smith (Maker’s Mark); Greg Davis (Maker’s Mark); Marnie Walters (Woodford Reserve); Larry Kass (Heaven Hill); Secretary Marcheta Sparrow (Tourism, Arts & Heritage Cabinet); Franklin County Judge-Executive Ted Collins; Jim Rutledge (Four Roses); Jimmy Russell (Wild Turkey).

Like this article? Here are some other articles of interest:

1. Governor Steve Beshear Visits The Great Kentucky Kentucky Bourbon Tasting and Gala at the 2009 Kentucky Bourbon Festival
2. Kentucky Bourbon Trail Rolls Out New Logo
3. Maker’s 46 New Video from Day of First Bottling and Dipping with Kentucky Governor Steve Beshear

For the syrup:

1 part Coca-cola
1 part Sugar

Bring Coke to a simmer, dissolve sugar. Allow to rest until at room temperature. Store, refrigerated, 2 weeks.

1 lb Blueberries, picked
1.75 L Vodka (we used Vikingfjord Vodka or Tito’s Handmade Vodka)

Empty the vodka out of the bottle until it is at 70% capacity, visual measurement. Add blueberries. Fill with simple syrup. Let sit for 5 days and serve.

- Article and recipe by BourbonBlog.com‘s Mixologist/Beverage Consultant Stephen Dennison

Like this article? Here are some other articles of interest:

1. “Big Red” Onions Recipe
2. Maker’s and Coke Reengineered
3. Derby Party Strawberry Lavender Punch

In 1664, Luca Bols started the production of Genever. In 1820, it perfected its Genever recipe. In 1870, Genever outsold Gin in the U.S. by six to one. Prior to the 1900s, Genever is mentioned in every major cocktail book and listed as its own spirit category. Today Lucas Bols brings back the 1820 recipe of Bols Genever for the bartenders of today as they recreate the classic cocktails along with new ones.

Improved Gin Cocktail:

1 1/2 oz Bols Genever
1/4 oz Combier Royale
1/8 oz gomme syrup
4 dashes Fee’s lemon bitters
coupe glass rinsed with Le Tourment Vert absinthe

White Manhattan:

2 oz Bols Genever
1 oz Dolin Blanc Vermouth
1/4 oz Maraska Maraschino cordial
2 dashes Fees whiskey Barrel-Aged bitters
2 dashes house orange bitters

Bols Old-Fashioned:

2 oz Bols Genever
1/4 oz gomme syrup
muddled lemon and orange twists
4 dashes Angostura bitters

Holland House:

1 1/2 oz Bols Genever
3/4 oz Noilly Prat Dry Vermouth
1/2 oz fresh lemon juice
1/4 oz Maraska maraschino codial
4 dashes Fees lemon bitters

The Staff of Nashville's Holland House an Bols Genever Team

Like this article? Here are some other articles of interest:

1. Citrus Manhattan
2. Italian Stallion
3. Whiskey Kitchen, Nashville, Tennessee

The soda simple syrup technique was originally designed as a preservation technique for uncommon sodas like root beer, orange or grape. Items not normally found on the bar gun, cans that would be too cumbersome to store behind the bar and whose proportions would inevitably lead to waste (as you would only use ½ of the opened can.) I recommend taking liberties and exploring the technique. You simply are losing the bubbles, adding a nuance of carbonic acid, and preserving the flavor for multiple uses.


For the syrup:

1 part Coca-Cola
1 part Sugar

Bring Coke to a simmer in a small pot. Add sugar and dissolve. Allow to come to
room temperature before storing, refrigerated.

For the Cocktail:

2 oz. Maker’s 46
¼ oz. Syrup
2 dashes Angostura Bitters
Twist of Lemon, to garnish

Place all in mixing tin with ice. Shake for 10 seconds after frost forms outside
tin. Serve up, in a cocktail glass. Lemon twist, to garnish.

Article and recipe by BourbonBlog.com‘s Mixologist Stephen Dennison

Like this article? Here are some other articles of interest:

1. Blueberry/Coca-Cola Infusion
2. “Big Red” Onions Recipe
3. Bourbon and Champagne Cocktail Recipe