Snackshot of the Day: Tom Bulleit Collins
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Photos of all things food and drink from The Daily Meal
The Tom Bulleit Collins from Bulleit Bourbon.
The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking. Today's Snackshot is a Tom Bulleit Collins.
There isn't much better than an in-office happy hour in the middle of the week. The folks at Bulliet Bourbon stopped by The Daily Meal office to mix up some cocktails to get us through the week. The drink pictured here is the Tom Bulleit Collins, aptly named for Tom Bulleit, the founder of Bulleit Bourbon. It's a combination of Bulleit bourbon, fresh lemon juice, simple syrup, soda water, and is garnished with a maraschino cherry and an orange slice.
Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots."
Follow The Daily Meal's photo editor Jane Bruce on Twitter.
What to Mix With Bourbon
Bourbon whiskey has seen a resurgence in popularity in the past decade, as bartenders and mixologists discover new ways to use it.
Bartenders love bourbon because it is a complex spirit with a wide range of flavors.
It can be used as the main ingredient in a cocktail or to add a hint of spice.
Many cocktail drinkers have also gone back to classic cocktails that use bourbon like:
- Classic Old Fashioned
- Mint Julep
- Whiskey Sour
- Ward Eight
These cocktails have stood the test of time for a reason — they are delicious and really showcase the incredible flavors within bourbon. See below for some recipes.
If you are bored if having it neat and are asking your self what to mix with bourbon, this article should help you.
Given that it is such a flavorsome spirit, you might think there are a limited number of mixers that go with it.
You might be surprised to find that it can mix well with everything from coffee to ginger beer.
This article will share some information about bourbon and the most useful mixers for this popular spirit.
Red Hots Candies At The Bottom Of The Glass
You would not need a professional anymore, once you have been through all the cocktail recipes here, ever again. The best way to posh up your party, be ready to enchant your guests with exotic or regular cocktails of your choice. Easy Cocktails is a very large collection of cocktails, all for you to search and keep for yourself forver.
We believe that here at Easy Cocktail Recipes we have one of the largest and most exhaustive collection of coctail recipes, but we encourage you to report errors, omissions and submit recipes that are your favorite but are missing in our collection.
Easy Cocktail Recipes host a massive collection of more than 20,000 easy cocktail recipes, most of them are easy and many are cheap cocktail recipes, that can be quickly prepared for a sudden party with ingredients commonly found in your kitchen or nearest store.
Easy Whiskey Cocktails, Easy Vodka Cocktails, Easy Rum Cocktails, Easy Beer Cocktails and many more common and unusual/expert cocktails are in our database, and we have tried to make the list as exhaustive as possible.
But if you find some errors or omissions please feel free to post a comment on our Easy Cocktail Recipes Facebook Page.
You are in the Easy Cocktail Recipes Home Page, feel free to browse through the Cocktail Recipes by selecting your Spirit of choice or the Drink type, or use the Google Search Box at the top to filter down your search to more specific Cocktail Recipes that match the one you are looking for. Cheers!
Snackshot of the Day: Tom Bulleit Collins - Recipes
It’s not a surprise to anyone that 2020 has been, well, somewhat rough for folks everywhere. The holidays are upon us and that means that we get some reprieve from the daily hustle and bustle from our bed to our favorite couch every day with a possible trip to the dinner table. With all the rich, delicious, and decadent food everyone will be enjoying, there will be a somewhat necessary desire to follow it up with something that is equally as wonderful (and dare we say, refreshing as well?). Below we’ve included seven recipes that are a definite must-have at your next [very] intimate holiday party.
Bulleit Bourbon Cranberry Old Fashioned
Note: Makes 6-8 cocktails
Bourbon Soaked Cranberries
2 oz dried cranberries
4 oz Bulleit Bourbon
1 cinnamon stick
1 ½ oz Bulleit Bourbon
½ oz infused Bulleit Bourbon, from the dried cranberries
1 spoonful soaked cranberries
1-2 strips orange zest
2-3 drops orange bitters
1 tbsp simple syrup, or to taste
Orange wedges, for garnish
Bourbon Soaked Cranberries
- Add the cranberries, bourbon and cinnamon stick to a sealable glass container. Give it a stir and let the mixture sit on the counter for 1 day.
- Remove the cinnamon stick and put the bourbon cranberries in the refrigerator.
- Keep up to 1 month, refrigerated
- Fill a glass with ice.
- Add the bourbon, infused bourbon, some of the bourbon cranberries, orange zest, orange bitters, stir the cocktail and taste.
- If needed, add sugar syrup a little at a time until the cocktail is sweetened to your liking.
- Garnish with two orange wedges.
Maple Ginger Moscow Mule
Note: Makes 1 cocktail
1.5 oz Smirnoff No. 21 Vodka
4 oz Ginger Beer
1 tsp maple syrup
3 tsp Fresh grated ginger
Fresh ginger slice
- Combine Smirnoff No. 21 vodka, chilled ginger beer, and maple syrup along with grated ginger in a copper mule mug.
- Stir to combine and garnish with an apple slice, fresh ginger slice, and a cinnamon stick.
Captain And Ginger
1.5oz Captain Morgan Original Spiced Rum
4oz Ginger Ale or Ginger Beer
- Muddle mint and lemon in the bottom of a tall glass.
- Add ice, Captain Morgan Original Spiced Rum and Ginger Ale.
- Garnish with mint sprig and lemon wheel, stir and serve.
Crown Royal Holiday Sour
1.5 oz CR Deluxe
.75 oz Lemon juice
.75 oz Cinnamon Syrup
Float red wine
Shake/Rocks/Float dry red wine/Orange wedge
- Mix all ingredients together. Shake well + serve in rocks glass
- Float dry red wine.
- Garnish with orange wedge.
1.5oz Teremana Reposado
1oz Fresh Carrot Juice
.75oz Fresh Lemon Juice
.5oz Ginger Syrup
2 dashes Hot Sauce
Pinch of Celery Salt
- Build in a glass. Add ice, then mix ingredients by “rolling” back and forth between Collins glass and the larger end of a shaker tin.
- Garnish with a carrot top or parsley sprig and a pinch of celery salt.
Spiced Pomegranate Manarita
1.5oz Teremana Blanco Tequila
1oz Pomegranate Juice
.75 Cinnamon Syrup
.5 Lime Juice
2 Dashes Orange Bitters (optional)
- Shake and strain into a double old fashioned glass.
- Garnish with pomegranate seeds and orange wheels.
1 oz Cinzano Rosso Vermouth
1 oz Campari
Top with Cinzano Prosecco
Bulleit Proof: How I Took a 200-Year-Old Family Recipe, a Revolver, and Disrupted the Entire Liquor Industry One Bottle, One Sip, One Handshake at a Time
Tom Bulleit stood on a stage before a thousand people inside a tent the size of a big-top. It was both his thirtieth wedding anniversary and his birthday. But there was another thing to celebrate: the dedication of the new Bulleit Distillery in Shelbyville, Kentucky. His great-great-grandfather, Augustus, created his first batch of Bulleit Bourbon around 1830. A century and a half later, Tom fulfilled his lifelong dream, revived the old family bourbon recipe, and started Bulleit Distilling Company.
Eventually, Tom was named a member of the Honorable Order of Kentucky Colonels, and elected to the Kentucky Bourbon Hall of Fame. Thinking back on all his achievements, Tom was overcome by a wave of emotion. He looked into the sea of faces and said, "I don't believe our lives are told in years . . . or months . . . or weeks. I believe we live our lives in moments."
Tom's book Bulleit Proof is just that—a life told in moments. Moments of joy, triumph, hardship, persistence, and success. His is a story of survival: in war, in business, in life. Tom faced death twice: in a foxhole and in a cancer ward. In Bulleit Proof, Tom reveals all, pulls no punches, and lets you into his heart.
What’s the Most Popular Cocktail in the World Right Now?
The ‘Old Fashioned’ has been revealed as the most popular drink being ordered in bars right now, according to a survey of the world’s best bartenders.
Ordered by James Bond himself in Thunderball, it’s made by mixing sugar with bitters, a generous glug of bourbon whiskey, like Bulleit bourbon, and a twist of citrus rind. It’straditionallyserved in a short tumbler called an ‘Old Fashioned glass’ – hence the name. And now it’s been crowned the consumer cocktail of choice.
DiageoWorldClassrecentlycarriedoutthisfar-reaching survey of the consumer preferences, in time forWorldCocktail Day 2018. No stone was left unturned in finding out cocktail secrets from behind bars across the globe with respondents from a vast mix of countries, including: Puerto Rico, Portugal, Greece, Norway, Iceland, UAE, Beirut, USA, Canada, Hong Kong and the Philippines.
Hot on the heels of the Old Fashioned is the Italian dark horse ‘Negroni’ – made with one-partTanquerayNo.TEN gin, one-part vermouthrosso, one-partItalianaperitif and garnished with orange peel.
Old Fashioned and Negroni’s retro charmisall part of a cocktail revolution that’s taking the world by storm. In the latest IWSR report, beer volumes fell 1.8% around the world, and wine sales dipped by 0.08% (IWSR drinks market analysis 2016). But sales of spirits like gin and whiskey, are on the up. And it’s the millennials that are leading the cocktail charge, with almost 9 out of 10 (88%) younger drinkers enjoying mixed drink son a night out (CellarTrends). And that because, accordingtoWorldClassBartender of theYear 2017 Kaitlyn Stewart, consumers no longer see cocktails as an afterthought.
Whisky Sour, Margarita and Moscow mule are next, when it comes to consumers’ current likes. Espresso Martini, Daiquiri, Dry Martini, Tom Collins and Manhattan also squeezed their way into the top 10 favourites list.
Poured with Pleasure
May’s a month of multiple Saturdays, and whether they be four or they be five is no matter. Only the first one counts, as it is sacred to the Kentucky Derby.
It is a libel that so much eating and drinking occurs in and around Louisville that the race is just a sideshow, but certainly attention must be paid to the Mint Julep.
The Mint Julep in its traditional silver—or at least silvery—cup, looking perhaps a little too dainty, though, no? Surely a snowball of ice is wanted , not to mention lusher greenery and a shorter straw so you can put your nose in it? Two, bartender! The Julep means bourbon and Kentucky is the oom-phalos thereof, although it can be made anywhere on U.S. soil (I long for someone to give it a try at some far-distant U.S. embassy). Every Kentuckian knows how to make The Perfect Mint Julep and most eagerly press the recipe on parched visitors (a minority wince melodramatically, as if it has to peeled off their skin). All agree on the use of fine bourbon, mint, water, ice and sugar—and disagree: Things fall apart the center cannot hold, so I have consulted with Kentucky’s masters on styles and recipes.
Some Julep mavens crave laboratory precision. Others, free-handed, recognize the concept of ‘to taste’. Still others seem to communicate with the Spirit World. Such an one was the late Booker Noe of Jim Beam, Knob Creek, Basil Hayden’s, Baker’s and, of course, Booker’s. He instructed me thus:
Booker Noe’s Mint Julep
1.5 ounces of Booker’s Bourbon
1/2 Tbsp mint syrup (make ahead)
1 mint sprig
Fill julep glass with crushed ice. Add syrup and bourbon garnish with mint. ( Booker made mint syrup sufficient for 10 Juleps like this: boil 1 cup of water and 1 cup of sugar for five minutes do not stir let cool pour into a quart jar filled with mint leaves refrigerate "for hours." Discard mint.
Second nature to Booker, who once closed a particularly jolly dinner with ‘Let’s go to my house for a drink! Does anybody know where I live?’—but a bit shy of details. Cocktail maven Gary Regan (ardentspirits.com) helps some, recommending ice crushed fine enough to frost a traditional sterling Julep cup or Collins glass, and he likes a snow-cone top. Getting no help on the Mint Question (should it be tightly or loosely packed?) I boldly decided on a middle course: pack it pretty tight. As for bruising, you’re on your own. It’s a must for some, herbal abuse to others. For garnish Regan demands an abundance of six-leaved sprigs. Also, short sipping straws: He likes to bury his nose in fragrant greenery. He counsels a little more generosity with the bourbon, perhaps, and at last finds peace.
Chris Morris, Master Distiller of Woodford Reserve, is one who goes in for surgical precision. Here’s his
Chris Morris’ Mint Julep
4 mint leaves
1 tsp. powdered sugar
2 1/2 oz. Woodford Reserve Bourbon
1 mint sprig
Of course you fling all this stuff together in a glass or a cup with some ice, but when Morris runs the show, the calipers, micrometers and gas chromatographs come out. Chris says to muddle the four mint leaves, which should be mature and Here’s Chris Morris now, preaching the gospel of ferociously muddled top-drawer mint and the civilizing effects of the No. 4 ‘alligator’ char.
medium size (not too tiny and young, nor too old and beginning to dry out), with exactly three drops of Wood- ford Reserve and a teaspoon of powdered sugar in the bottom of a julep glass or sterling-silver cup. This will create a sugary mint paste. Spread the paste evenly over the bottom of the cup with the muddler. Add the straw and fill the cup 2/3rds full with crushed ice. Pack the ice down gently with the muddler. Add the bourbon and top off with loose crushed ice. Garnish with a mint sprig next to the straw.
Jimmy Russell—of Wild Turkey, Rare Breed, Russell’s Reserve and Kentucky Spirit—has been proclaimed ‘the very greatest and wisest practicing distiller in Kentucky’ by the legendary At right, the peerless Jimmy Russell in his glory, or rickhouse, entranced and bedazzled by the splendid amber liquid. A posed photo, of course, but one that captures the man’s contemplative devo- tion to his calling. Jim Murray. Gentle and soft-spoken, he takes any aggression out on the mint. He pummels it to release its essential oils. In an aside, he spoke of what pretenders call ‘branch water’ or ‘branch,’ (in- dicating free-flowing water from the branch of a river or stream as distinct from well wat-er).’ ‘It’s an old-time term,’ Jimmy says, ‘but not used any more ex-cept by Hollywood scriptwriters and people who are trying to make an impression.’
As for what grade of bourbon should be used, people can argue for hours about whether top-shelf stuff wasted on a subarctic cocktail. A nice question, and with characteristic bravado, I’m going to duck it. Consult your purse and self-image, and choose a brand from among Regan’s four grades: Sipping Whiskey, On-the-Rocks Whiskey, Cocktail Whiskey and Kitchen Whiskey (which he says is ‘for cooking–or the cook. Not that it matters.’)
Fred Noe, Booker’s son, makes two perfect Juleps from family recipes. His Knob Creek version differs from his Jim Beam ver-sion in being weightier.5 ounces of bourbon compared to 1 ounce, sweeter (1 tsp. sugar in 2 tsp. water to just a pinch and a splash) and mintier (stemmed leaves are added before the ice). Otherwise they’re much the same: in a glass, dissolve sugar in water, fill with crushed ice, add bourbon garnish. These are likely to be less sweet than those using simple syrup: Sugar dissolves but reluctantly in cold water. Experiment is advised.
Tom Bulleit leans to the view that most juleps are herbally challenged, a flaw he remedies aggressively in his Authentic Mint Julep. Great bourbon is required, he says, modestly recommending his own Bulleit brand, but after that he says ‘the key is creating a rich mixture of mint, sugar and water that will flavor the bourbon to your taste.’
For a make-ahead mix sufficient for eight juleps, Tom recommends that 30 to 40 tiny tender leaves be washed, patted dry and left to soak at their ease in a small bowl of bourbon. After 15 minutes roll them in thin cotton cloth and wring them out over the bowl. Repeat several times for maximum extraction. Set aside for at least an hour, returning the leaves to the bourbon if desired. Combine extract with simple syrup and refrigerate over-night. Comes the great day, pack a glass with crushed or shaved ice, add a mint sprig and follow it with 1.5 oz. of Bulleit. Or a little more, to taste.
Kevin Smith (pictured) of Maker’s Mark is one also precise, and generous, too. He starts with a liter of his bourbon, obviously with a party in mind. His way with mint is the same as Tom Bulleit’s, but he insists on only distilled water when making his simple syrup. Then comes a serious departure from tradition. Julep recipes almost always call for pouring the bourbon in last, but Smith prefers to mix them all together up front. As follows: Pour a quart of Mak-er’s Mark bourbon into a bowl (store the remainder, or sip it restoratively), stir in a cup of the simple syrup, and then add the mint extract, one tablespoon at a time. Taste as you go, Smith says: It’s easy to overdo the mint—most people do—and once it’s in you can’t take it out. Generally, he says, three tablespoons will suffice. When you think the mix is right, pour it back into the liter bottle and refrigerate it for at least 24 hours, so the flavors will ‘marry.’ (Any less and they just get laid, I suppose.) To serve, fill glasses halfway with ice, add the mint sprig, then add more ice—to about a half-inch above the rim—insert the straw and dust with powdered sugar.
And so . . . success at last? Hardly. Despite my herculean effort and noble self-sacrifice it’s hard for me to avoid, Thirsty Reader, a slight feeling of let-down here, of having, as they say at the race track, faded in the stretch. As your guide, your mentor, your help in ages past, I went forth in fond and confident hope of spying out One True Recipe, the Julep in its Platonic form, and bringing peace for our time.
Fat chance! There isn’t just one Perfect Julep but hundreds, even thousands, for each devotee carries in his heart his own idea of perfection. That, Thirsty Reader, is what makes horse races.
Best Gin Cocktail Recipes
Gin has come a long way since its days as a Medieval medicinal spirit and this list proves there’s more ways to mix it up beyond the gin and tonic. The classic gimlet was developed in 1867 when lime juice became the first concentrated fruit drink and as its popularity grew British Naval officers mixed it with gin. The laundry list of gin cocktails includes the martini — though now vodka has become the more popular choice — and the famous pink lady cocktail.
1. Classic Gimlet Cocktail
Tanqueray uses fresh, whole fruit botanicals, and it’s all distilled in “Tiny Ten,” the small batch still that lends its name to the product.
– 2 oz. Tanqueray No. Ten Gin
– 1 oz. lime cordial
• Pour all the ingredients into a tumbler and stir.
• Fill up with crushed ice.
• Garnish with a flower, or, if you have a sense of humor and want to honor history — a corkscrew!
> Recipe courtesy of Tanqueray No. Ten Gin
2. Gin Martini
Master distiller Desmond Payne has infused Beefeater 24 Gin with a blend of Japanese Sencha and Chinese teas.
– 2 oz. Beefeater 24 Gin
– dash of extra dry vermouth
– green olives for garnish
• Shake or stir gin (or vodka) and vermouth with crushed ice.
• Strain and serve in a cocktail glass, straight up or over ice.
• Garnish with a lemon twist or olives.
Tip: If you want a Dirty Martini instead, add 1/2 ounce (15 ml) of green olive brine when stirring the other ingredients. Voíla!
3. Gin n’ Juice
Plymouth Gin can be enjoyed neat or mixed with tonic water, but due to its mild flavor we prefer to use it as an ingredient in our favorite cocktails.
-2 oz. Plymouth Gin
– 1 oz. sparkling water
– 2 oz. pink grapefruit juice
• Muddle one slice of grapefruit in an Old Fashioned glass.
• Add ice and remaining ingredients.
• Garnish with a grapefruit wheel.
4. Raspberry Ramble Cocktail
Each batch of Nolet Distillery’s gin is individually distilled using an unusually high concentration of botanicals chiefly juniper, verbena and saffron.
– 2 oz. Nolet’s Reserve Gin
– 4 fresh raspberries
– 1 oz. fresh lemon juice
– 3/4 oz. simple syrup
• In a mixing glass muddle the raspberries.
• Add the rest of the ingredients and shake thoroughly without ice.
• Pour the contents into the center of a Collins glass filled with crushed ice, so the raspberries form a mound at the top of the glass.
5. Silver Bulleit Cocktail
If you do want to mix a cocktail with Nolet’s Silver, try this recipe.
– 1 oz. NOLET’S Silver Gin
– 1 oz. Bulleit Bourbon
– 1 oz. fresh grapefruit juice
– 3/4 oz. simple syrup
• Muddle one slice of grapefruit in an Old Fashioned glass.
• Add ice and remaining ingredients.
• Garnish with a grapefruit wheel.
How to Make a Scotch & Lime
Place 2 ice cubes in an Old-Fashioned glass, add the whisky and lime juice (it's about 1/2 ounce). Stir.
The Wondrich Take:
Ernest Hemingway. The man liked to drink, to be sure (more on that in a moment), but he was no alcoholic. Well, maybe clinically. But by the standards of major twentieth-century American authors? No. Faulkner, Fitzgerald, O'Neill, Sinclair Lewis: pathetic drunks. Hemingway: dedicated social drinker.
Okay, very dedicated. Paging through his friend/facilitator A.E. Hotchner's memoir of all the times he spent with Hemingway from 1948 until a couple of weeks before Papa pulled the plug in 1961, the reader with a mixological bent notes the following drinks consumed by the great one: champagne, Sancerre, Valpolicella -- all sorts of wine -- plus cognac, calvados, byrrh (that's a French apéritif), buckets of daiquiris when in Cuba, the occasional martini and Bloody Mary when not, lots of Scotch (with and without lime), maybe a spot of tequila or vodka the morning after, and once even a little Spanish absinthe for old-times' sake. Despite all that, he kept it more or less under control, and -- what was that? Yeah, we said Scotch with lime. Scotch whisky and lime juice, that's right. Well, now that you mention it, we thought it sounded kinda weird, too. Give us a minute?
We're back. You know, it's not half bad. If you get the proportions right, the lime juice cuts the barley-sweetness of the Scotch (blended, please) without washing out the smokiness. Refreshing. If we had to guess as to the origins of this simple variation on the Whiskey Sour, we'd guess Papa Hemingway himself. He liked his drinks dry (he took his daiquiris practically unsweetened), he spent a lot of time in Cuba, where limes are abundant, and he drank a lot of Scotch.
The Scotch & Lime has another advantage: Say, for the sake of argument, you're in one of those joints where the bartender can't make so much as a gin and tonic without slipping a little Midori into it or otherwise bollixing it up. Do what Hemingway did: Order a Scotch with half a lime on the side and squeeze it in yourself (in truly desperate straits, you can just snag 3 or 4 lime wedges out of the garnish tray). Perfect every time. No wonder they gave him the Nobel Prize.
The key to an excellent whiskey sour? Getting the balance just right. This whiskey sour recipe has all the right proportions of bright, bracing lemon juice warming, floral bourbon and sweet simple syrup to deliver a refreshing cocktail that’s neither too cloying nor too biting. Using freshly squeezed juice is essential—the stuff that comes out of fruit-shaped squeeze bottles doesn’t even compare. If you don't have any lemon on hand, you can swap it out for lime (or a mixture of the two). Serve on the rocks with an orange wheel and a Maraschino cherry arranged neatly on a drink spear (optional but recommended!), and enjoy. Cheers!
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