We are enjoying our summer and hope you all are too. We have had a great bourbon filled summer so far and have really been enjoying spending some quality time outdoors with friends and family. If you are anything like us you have a cold beer at a cookout during the heat of the day and a nice bourbon to sip in the evening to help you relax after that busy day. There are times though when a nice cocktail seems to really hit the spot. Here are a few summer cocktails we thought we would share with you all. Enjoy.
We will start off with a favorite from Marlon Hall. Marlon has two great Mint Julep Recipes that we posted a while back and they have become some of our favorite summer cocktails, perfect on a hot day.
Mint Julep Version #1 (muddled)
While a muddler is a tool specifically designed to crush and pulverize, mint is delicate and should only be pressed to release the essence of the mint. Over muddling with make the drink bitter. Same as with a citrus twist, if you get the white pith you’re going to have a bitter result. Don’t over muddle the mint.
- 8 fresh mint leaves and the top sprig for garnish
- 1 teaspoon water
- 1/2 oz. simple syrup
- 2 1/2 oz. Bulleit 10 year bourbon
- Muddle (gently press) the mint leaves, the water, and the sugar in a julep cup.
- Fill the glass with crushed ice and pour in the bourbon.
- Garnish with the remaining mint sprig.
Mint Julep Version #2 (not muddled)
Some purists will say that you shouldn’t muddle the mint at all. All it takes is a good slap of the mint between you palms to release the essence. My twist using this method and instead of crushed ice, I freeze the mint in the ice instead.
- 2 to 3 fresh mint leaves per ice cube (if your tray makes four ice cubes you would need 8 to 12 leaves)
- 1/2 oz. simple syrup
- 2 1/2 ounces Bulleit 10 year bourbon
- Slap the mint leaves between your palms releasing the essence
- Place the leaves into your ice tray. The mint will infuse the water, as tea does. Freeze.
- Put one of the frozen mint infused ice cubes in your julep cup add the syrup and bourbon and still to mix.
- Enjoy the slow release of the mint flavor as the ice melts.
Makes 1 large pitcher 4 cups water
4 cups lemonade
4 black tea bags
1 cup fresh basil leaves
½ cup Wild Turkey Bourbon
1 ½ cups American Honey In a large saucepan, boil 2 cups water. Remove from heat; add 4 teabags of black
tea. Steep 8 minutes; discard teabags. Add 2 cups cold water and lemonade; transfer
to pitcher and chill. Add fresh basil leaves. Using a wooden spoon, crush basil until
fragrant. Stir in Wild Turkey Bourbon and American Honey. Serve over ice.
Bourbon & Oak Classic Manhattan
Bourbon & Oak Classic Manhattan Recipe
3 oz bourbon or rye whiskey
1 oz sweet vermouth
2 Dashes angostura bitters
1 stemmed maraschino cherry
Fill a mixing glass with ice; add bourbon, vermouth, and bitters. Gently swirl or stir for about 20 seconds to mix thoroughly, do not shake this. Strain into chilled cocktail glass, add stemmed cherry, and enjoy.
For the beer drinkers out there we can recommend a few beers for those hot days.
Ranger IPA from New Belgium
Hell or High Watermelon from 21st Amendment
Dale’s Pale Ale from Oskar Blues
Summer Shandy from Leinenkugel’s
420 from Sweetwater Brewing
Enjoy your summer with your friends and family. Cheers!
LiberTea Recipe from buzzfeed.com