Epimeles

the Pence family cookbook

Recipes Tagged with “whiskey”

Belmont Jewel

cocktails untested whiskey

Ingredients

  • 1 oz. pomegranate juice
  • 1.5 oz. Bourbon
  • 2 oz. lemonade
  • lemon slice

Preparation

Shake with ice, strain, and serve in a highball glass over more ice.


Peach, Bourbon, and Molasses Tart

dessert peach untested vegan vegetarian whiskey

Ingredients

CRUST

  • 1 cup walnuts 1/2 cup raw unsalted sunflower seeds 1/2 cup medjool dates 1/4 teaspoon sea salt

FILLING

  • 4 local ripe peaches
  • 1 cup multicolored raisins
  • 5 medjool dates
  • 1/4 cup bourbon
  • 1/4 cup blackstrap molasses
  • 1/4 cup maple syrup
  • 1/2 cup nuts (walnuts or almonds are best)
  • 2 tablespoons lemon juice

Preparation

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.

Edible Nashville


Charbonneau Way

cocktails untested whiskey

Ingredients

  • 2 oz. rye
  • 1/2 oz. maple syrup
  • 1/2 oz. lemon juice
  • 1/4 oz. Suze (or punt e mes, campari, Fernet, etc.)
  • absinthe

Preparation

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


Masala Milk Punch

cocktails brandy rum untested whiskey

Ingredients

  • 9 black tea bags
  • 2 oz. ground masala spice blend
  • 2 oz. freshly grated ginger
  • 3/4 oz. rye
  • 3/4 oz. cognac
  • 3/4 oz. rum
  • 2 oz. whole milk

Preparation

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


Mint Julep

cocktails mint whiskey

Ingredients

  • 4 cups bourbon
  • 2 bunches fresh mint
  • 1 c. water
  • 1 c. sugar

Preparation

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


Toronto

cocktails fernet whiskey

Ingredients

  • 2 oz rye
  • 1/2 oz. Fernet Branca
  • 1/2 oz. simple syrup
  • 1 dash Angostura bitters
  • 1 twist lemon peel

Preparation

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.

Kindred Cocktails


Kentucky Flower

cocktails stgermain whiskey

Ingredients

  • 1 1/2 oz. bourbon
  • 1/2 oz. St. Germain
  • 1 oz. juice [good: cranberry cocktail, better: Simply Grapefruit, worse: 100% cranberry]
  • 1 egg white
  • 1 splash fresh lemon juice

Preparation

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


The Smoking Gun

cocktails fernet whiskey

Ingredients

  • 2 oz. Islay scotch
  • 3/4 tsp. Fernet Branca
  • 1/2 tsp. brown sugar simple syrup
  • 2 dashes bitters

Preparation

Shake over ice, strain into small cocktail or scotch glass.

Mark Allen, Red Feather Lounge, Boise, ID, via Imbibe Magazine