A Twist on Two Classic Cocktails: The Bourbon Manhattan and Sidecar
Today, we welcome another guest blogger, my husband Matt. He wrote over the summer about making the perfect backyard barbecue. In this post, he shares recipes for two of his favorite wintertime cocktails made with bourbon.
After Labor Day, I like to switch from tequila to bourbon. Here are two nice cocktails to make that will carry you through the winter without requiring a lot of new gear and ingredients.
The Bourbon Manhattan
First is the classic Manhattan. Now, a real traditional Manhattan is made with rye. But, since I like bourbon better and can use bourbon in more things, I tend to make them with bourbon. This is not uncommon.
The procedure is pretty simple. Remember to put your cocktail glasses in the freezer before you start. Then, fill a cocktail shaker with ice. I like to go three parts bourbon to one part sweet vermouth. Add two or three dashes of bitters and stir (don’t shake) the mixture.
Strain into the chilled glasses and add a cherry.
The Bourbon Sidecar
A few Autumns ago, I ran into the problem in which I had a considerable amount of triple sec left over from the summer margaritas. I asked a good friend of mine, a cocktail enthusiast, how I might use the triple sec in the winter months since I had moved off of margaritas for the season. He wisely suggested trying a bourbon sidecar knowing I was a fan of bourbon and would have it in stock. A sidecar is traditionally made with brandy but I’ve really enjoyed this variation.
First, juice a lemon.
Then, in a cocktail shaker with ice, add 1 part lemon juice to 1 part triple sec to 3 parts bourbon. Shake enthusiastically but not too energetically.
Wipe a lemon around the rim of the cocktail glasses and coat with sugar.
Strain the cocktail into the glasses. Garnish with a lemon wheel if you like.
These two bourbon-based cocktails should carry you through the remainder of the winter until it’s time to start drinking springtime cocktails.