{"id":84,"date":"2014-07-04T11:07:38","date_gmt":"2014-07-04T01:07:38","guid":{"rendered":"http:\/\/beabetterbartender.com\/?p=84"},"modified":"2020-12-21T10:07:49","modified_gmt":"2020-12-21T10:07:49","slug":"classic-bourbon-and-rye-cocktails","status":"publish","type":"post","link":"https:\/\/www.beabetterbartender.com\/classic-bourbon-and-rye-cocktails\/","title":{"rendered":"Classic Bourbon and Rye Cocktails"},"content":{"rendered":"
CLASSIC COCKTAILS USING BOURBON<\/em><\/strong><\/p>\n Old Fashioned<\/strong><\/p>\n The most famous of the classic Bourbon cocktails.<\/p>\n Fully named this drink is an ‘old fashioned whiskey cocktail’ and the first documented use of the word cocktail in 1806 described a drink composed of spirit, sugar, water and bitters<\/a> (an old fashioned). The drink that we enjoy today is believed to have been invented at the Pendennis Club in Louisville, Kentucky, however, variations on this theme were no doubt available for many years previously.<\/p>\n <\/p>\n 50ml Bourbon<\/p>\n 7ml gomme\/sugar<\/p>\n Dash angostura bitters<\/a><\/p>\n <\/p>\n Add all ingredients to a 9oz rocks glass, stir with cubed ice for 90 secs and then garnish with a large orange twist. (alternatively, if part of a large round, leave ingredients on ice while you prepare the round, and then stir briefly before serving.<\/p>\n <\/em><\/p>\n Manhattan<\/strong><\/p>\n A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr. Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, Winston’s mother) in honour of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated — “the Manhattan<\/em> cocktail.” However, Lady Randolph was in France at the time and pregnant, so the story is likely to be fiction. The original “Manhattan cocktail” was a mix of “American Whiskey, Italian Vermouth and Angostura bitters<\/a>”.<\/p>\n However, there are prior references to various similar cocktail recipes called “Manhattan” and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street.<\/p>\n An early record of the cocktail can be found in William Schmidt’s “The Flowing Bowl”, published in 1891. In it, he details a drink containing 2 dashes of gum, 2 dashes of bitters<\/a>, 1 dash of absinthe, 2\/3 portion of whiskey and 1\/3 portion of vermouth.<\/p>\n 50ml Rye or Bourbon if preferred<\/p>\n 25ml Sweet Vermouth<\/p>\n