These are great…actually one of the house fav’s.
Here is what you will need
The Mitch Morgan
-One shot of bourbon;
-One-half slice of cooked bacon;
-Combine ingredients, enjoy.
Yep. That’s it. The smoky bacon pairs wonderfully with the wood in the bourbon and makes a delicious garnish, and its fat cuts the bite of the alcohol with ease. Put them together and you’ve found the perfect way to stay warm this winter.
The drink originates from Telluride, Colorado, specifically a BBQ and Bourbon joint called “Oak…The New Fat Alley.” Telluride makes sense for this cocktails’ birthplace: know for cold, snow and mountains, the one-time silver mining camp has emerged as a destination ski resort town. The Mitch Morgan speaks to the town’s hardscrabble roots (it’s easy to see a drink like this counting as breakfast for a miner) and it’s foodie/ski resort present.
One thing, however, is certain: The Mitch Morgan will warm your belly and put a smile on your face at the same time. Time to stock up on ingredients before the snow cuts you off from the store.
4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.
To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.
To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.
Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.
To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice.
2 ounces bourbon reserve
1/2 once Tuaca
1/2 ounce triple sec
6 dashes of Orange bitters
1/2 ounce of white sweet vermouth
Dark and Bloody Bourbon Mary
1 teaspoon salt / pepper / paprika mix
2 ounces Kentucky Bourbon
2 large lemon wedges
1 tablespoon Bourbon Barrel Aged Worcestershire Sauce
1 can (6 ounces) campbell’s tomato juice
1.5 oz Ole Smokey Blackberry Moonshine
top off with soda water on ice
Locate your favorite whiskey glass
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Burger Patties and Cheese:
30 ounces ground chuck (20 percent fat)
2 1/2 tablespoons bourbon (recommended: Bulleit brand)
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/4 teaspoons table salt
30 grinds fresh black pepper
6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings
1 tablespoon olive oil
1 tablespoon unsalted butter (European style)
1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
1/4 teaspoon table salt
8 grinds fresh black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup bourbon (recommended: Bulleit brand)
Brioche hamburger-sized buns, halved
3 tablespoons unsalted butter (European style), at room temperature
2 oz bourbon whiskey
1 oz lemon juice
1/2 tsp superfine sugar
1 slice orange
1 maraschino cherry
Find a good bourbon
Select your favorite glass from your bar
Drop in a couple of cubes
Pour over ice
3/4 oz sweet vermouth
2 1/2 oz bourbon whiskey
1 dash bitters
1 maraschino cherry
1 twist orange peel
Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir or shake gently so you won’t cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.
2 oz blended whiskey
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 dash bitters
Shake with ice to chill, pour into a low ball cocktail glass, and garnish with a maraschino cherry.
750 JB White
1 can Concentrated OJ (Do not add water)
1 can Concentrated Limeade or Lemonade (Do not add water)
1 jar Maraschino Cherries. (I use DK Michigan Cherry since I don’t care for the Cherries)
2 Ltr Lemon-Lime Soda
Blend all ingredients together-place in freezer minimum 24 hrs.
**Once you remove from freezer, stir mixture from the bottom. Slight separation may have occurred during the freezing**