Here is a recipe based upon the Whiskey Smash as found in Leo Engels 1878 book, American and Other Drinks. Leo adds a dash of Jamaican Rum to the mixed drink which I found rather odd, until I tried it. It turns out that a dab of strongly flavoured dark Jamaican rum adds a very complementary flavour component to the smashing cocktail. Whereas Leo preferred a sugar rimmed glass and an orange peel garnish, I find that a simple embellishment of mint leaf is sufficient to dress the serving.
Please enjoy my cocktail suggestion:
Bourbon Smash
2 oz Flatboat Kentucky Straight Bourbon
dash of Jamaican Rum (Coruba Dark Jamaican Rum)
10 ml Sugar Syrup
4 small mint leaves
1 lime slice
Ice
Mint Sprig
Muddle mint leaves, lime slice, dash of Jamaican rum and sugar syrup in the bottom of a mixing glass
Remove the mint leaves and transfer to a metal shaker
Add Bourbon and Ice
Shake until the outside of the shaker frosts
Double strain into a chilled cocktail glass
Enjoy Responsibly!
Note: If you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!
Note: My review of Flatboat Kentucky Straight Bourbon will publish tomorrow!
Chimo!
Today I am demonstrating that the heretical idea of mixing two Tequila spirits of different ages and characters within one cocktail can yield wonderful results as well. My recipe combines the slightly rougher Cabresto Reposado Tequila with the more full flavoured Cabresto Extra Anejo Tequila (advertised as a seven-year-old spirit).
I am asked by my friends how it is that I can create so many cocktails for them to enjoy when they attend my private tastings. The answer is simple, I stand on the shoulders of the giants who came before me. (Yes, that is an homage to a Stephen Hawkins reference for those who are astute enough to recognize it). What I mean by standing on the shoulders of giants, is that many of my ‘original’ recipes are built upon the platform of other well-known bar drinks and cocktails. These ‘classic’ cocktails have stood the test of time, and by building upon them, I can arrive at new creations many of which I share here.
Today’s libation is mixed drink that pairs a robust rum (Noxx and Dun 2-4-5) with a sweet coffee liqueur (Kahlua). I stumbled upon this flavour combination when I was checking out the cocktail selections on the Bacardi Rum website. Their version of the cocktail (called Noctuno) is a little different from my final version as I changed the ratio of rum to coffee liqueur from 2:1 to 3:1 which gives the rum in the serving more expression. I also added a touch of lemon juice to provide a very small counterbalance of tart flavour to play against the sweetness of the Kahlua.
When I receive spirit samples for review, I often ask the producer (or distributer) for a cocktail suggestion or two to give me an idea of how the people who make and market the spirit intend for us to enjoy it.
The Rum Howler Blog 