BourbonBlog.com‘s Tom Fischer joins Hollis Bulleit and Tom Bulleit atop the Hotel Monteleone in New Orleans, Louisiana for a tasting of Bulleit Bourbon the and Bulleit Rye during Tales of the Cocktail 2011. They all compare and review the Bulleit Bourbon and Rye and also learn more about how mixable both the Bulleit Rye and Bourbon can be in mixology from Josh Durr, Director of Research & Development, Hawthorne Beverage Group & Molecular Bartending LLC.
Three new Bulleit cocktail creations with Bulleit below..
Cupped Lightning : Bulleit Rye, Lemon, Apple, Firelit, Maple
- 2 Bulleit Rye
- 1/2 Lemon
- 3/4 Apple Juice (fresh pressed)
- 1/2 Firelit
- 1/2 Grade B Maple Syrup
Instructions : Shake/strain/Collins glass, Over ice
Glassware : Collins
Garnish : None
By. Dominic Venegas
Pres·ence: Bulleit Bourbon, East India Solera Sherry , Cynar, Orange
- 1 Bulleit Bourbon
- 1 East India Solera Sherry
- 1/2 Cynar
- Orange Zest
Instructions : Stir Well over cracked ice.
Glassware : Old Fashioned
Garnish : Orange Zest
By. Josh Durr
Lawrenceburg Punch : Bulleit Rye, Bulleit Bourbon, Lemon, Grapefruit, Dons Mix #2, Cocchi Americano, Saigon Cinnamon
- 1 Bulleit Rye
- 1/2 Bulleit Bourbon
- 1/4 Fresh Squeezed Lemon Juice
- 1/2 Fresh SqueezedGrapefruit
- 1/2 Dons Mix #2 or Allspice Syrup
- 1 Cocchi Americano
- 1/2 (Water) Dilution
- Saigon Cinnamon Bark
Build Ingredients in a punch bowl. Leave to mingle for one hour, with large block of ice to chill. Ladle to a punch cup. Garnish w/ Grated Cinnamon.
By. Josh Durr
Video filmed and edited by Avi Glick. Photos by David Watson
(L to R) Tom Fischer, Hollis Bulleit, and Tom Bulleit of Bulleit Bourbon
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