For the longest time, I swore up and down that I would never be a whiskey (or bourbon) girl. I wasn’t interested. As far as I was concerned, if the smell was indicative of the taste, I would surely hate it, and it wasn’t even worth a sip.
… It took me I was 26 to even give it a try.
Fittingly so, my first grown-up whiskey drink was at Whiskey Kitchen in Nashville. And then I fell head over heels.
So when Winston and I were discussing what recipe to kick off The Cocktail Chronicles with, we pretty much came to a unanimous decision to start with a whiskey/bourbon drink. Then after flipping through the recipes, we decided this one was calling to us. And that was a good thing, y’all.
Here we go:
- 4½ tablespoons bourbon
- 1½ tablespoons cranberry juice
- 1 tablespoon lemon juice
- 2 tablespoons simple syrup
- Shake all the ingredients extremely well with plenty of large ice cubes, and pour the mixture unstrained into a chilled glass.
- Garnish with a slice of lemon or a couple of cranberries.
The cocktail was nicely balanced, and no one flavor overpowered the others. In addition, the bourbon wasn’t too terribly strong — a problem I (Erin) have found with some drinks like this. Winston echoes my opinion here and says that the drink, itself, wasn’t fruity, which was a plus for him. It’s refreshing and delicious, and it would make a fantastic party drink since it calls for cranberries as a garnish.