Bourbon cocktails

What makes a bourbon

Bourbon is an American whiskey with a legally defined recipe. The mash must contain at least 51 percent corn, it must be aged in new, charred oak containers, and it has to be distilled, barrelled and bottled within strict strength limits (bottled at a minimum of 40 percent). It can be made anywhere in the United States, although Kentucky is by far the best known home.

How bourbons differ

The rest of the grain bill shapes the flavour. Bourbons with more rye taste spicier and drier, while wheated bourbons, where wheat replaces rye, are softer and rounder. Straight bourbon has been aged at least two years. Bottled in bond whiskey is at least four years old and bottled at 50 percent.

Choosing a bottle for cocktails

• For sours and juleps, a smooth bourbon around 40 to 45 percent is fine.
• For stirred drinks such as the Old Fashioned or Manhattan, a higher-proof bottle (around 45 to 50 percent) keeps its character after dilution.
• A high rye bourbon adds spice to drinks with sweet vermouth or amaro.

Typical ratios

The Old Fashioned uses 60 ml bourbon, 5 to 10 ml simple or demerara syrup and two dashes of Angostura bitters, stirred over a large cube. A Mint Julep builds 60 ml bourbon with 10 to 15 ml syrup and fresh mint over crushed ice. The Boulevardier often uses 45 ml bourbon with 30 ml each of Campari and sweet vermouth.

Serving tip

Express an orange peel over an Old Fashioned for aroma; the oils suit bourbon's vanilla notes very well.