- 1 oz. pomegranate juice
- 1.5 oz. Bourbon
- 2 oz. lemonade
- lemon slice
Shake with ice, strain, and serve in a highball glass over more ice.
Pulse all crust ingredients in food processor until crumbly dough forms. Press into pie pan and set aside.
Large dice ripe peaches and transfer to mixing bowl. In food processor, pulse pitted dates, lemon, bourbon, and maple until mostly smooth. Pour into mixing bowl and toss peaches, raisins, 1/2 cup of nuts, until well-covered. Pour into pie pan over crust and drizzle molasses.
Combine first four ingredients in an ice-filled shaker. Hard-shake, then strain into a cocktail glass that has been rinsed with absinthe. Garnish with a thyme sprig.
Sobou, via Spirit Magazine
Simmer the first three ingredients in 4 cups of water for 20 minutes. Strain into a liquid measuring cup, then add an equal amount of sugar to make a 1:1 syrup. Stir until dissolved.
For each drink, fill a 9-oz mug with boiling water. In a separate glass, combine 1/2 oz. masala tea syrup with the rye, cognac, rum, and milk. When the mug is hot, discard the water, pour the contents of the glass into the bug, and top with more boiling water. Garnish with freshly grated cinnamon and nutmeg.
Sugar House Detroit, via Spirit Magazine
Remove ~40 small mint leaves, wash, and place in bowl. Cover with 1/4 c. bourbon and soak for 15 minutes. Gather the leaves in paper towel and wring out over the bowl. Dip the bundle again, and repeat the process several times.
Prepare 1:1 simple syrup using the water and sugar; cool.
Pour 3 1/2 c. bourbon into a large bowl or pitcher. Add 1 c. of the simple syrup. Add the mint extract 1 tbsp. at a time until there is a mild mint taste to the mix (each batch is different). [CP: I used all of it the first time I made the recipe.] Refrigerate for at least 24 hours to meld flavors.
Fill a glass 1/2 full with shaved ice. Add a mint sprig. Fill the rest of the way with shaved ice. Fill glass with julep mixture and serve.
Bill Samuels, Food Network
Stir and strain down into a double-old fashioned glass. Express the lemon oil and wipe the peel along the glass rim before you drop it in.
Combine in a cocktail shaker. Shake vigorously without ice until frothy. Add ice and shake again, then double-strain into a cocktail glass. Garnish with a lemon wheel.
David Mangiantine, Bar Manager, Farmstead, via Spirit Magazine, Feb. 2013