Bourbon Sours Food

BOURBON SOUR

Steps:

• Combine the sugar and water in a small saucepan and bring to a boil, stirring until the sugar is dissolved. Lower the heat and simmer for 5 minutes. Turn off the heat and let the simple syrup cool to room temperature.
• Muddle half of the maraschino cherries and orange slices with the simple syrup in a cocktail shaker. Add the bourbon and lemon juice. Fill the shaker halfway with ice and shake well. Strain into four rocks glasses filled with ice. Garnish each glass with a maraschino and an orange slice.

KOMBUCHA-BOURBON SOUR

Steps:

• Muddle 1 tablespoon coarsely grated peeled ginger in a shaker. Add 2 ounces bourbon, 1/2 ounce lemon juice, 1/4 ounce maple syrup and a pinch of cayenne. Fill with ice and shake. Strain into an ice-filled glass. Top with 3 ounces apple kombucha.

RASPBERRY BOURBON SOUR

Steps:

• Make the raspberry syrup: In a small saucepan, combine the sugar, water and raspberries. Bring to a simmer and then remove from the heat. Stir until the sugar dissolves. Strain the syrup, pushing the pulp of the berries through but leaving behind the seeds. Discard the seeds. Chill the syrup at least 30 minutes and up to 24 hours.
• Get ready: Prepare a cocktail shaker with a fitted lid. On 2 small cocktail skewers, skewer 3 raspberries on each and set aside.
• Make the cocktail: In a cocktail shaker filled with ice, add the bourbon, lemon juice and 4 ounces of the raspberry syrup. Shake until chilled.
• Serve: Add a few ice cubes into two glasses and pour half of the cocktail into each. Garnish with the raspberry skewers.

CHERRY-BOURBON SOUR

Steps:

• Shake the bourbon, cherry juice, amaretto, lemon juice and simple syrup in a shaker with ice. Strain into an ice-filled glass.

FRESH WHISKEY SOURS

Steps:

• Combine the whiskey, lemon juice, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into glasses. Add a maraschino cherry and serve ice cold.
• Sugar syrup: Put 1 cup sugar and 1 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Chill thoroughly before using.

WHISKEY SOUR

Steps:

• Shake all of the ingredients (except for the lemon zest) hard with ice and strain into an ice-filled rocks glass. Squeeze the lemon zest, shiny side down over the drink so the scented oils spray across the surface. Discard the zest, add the garnish and serve.

PEACH-BOURBON SOURS

Steps:

• Whisk together peach preserves and hot water in a glass pitcher until preserves are dissolved. Whisk in bourbon and lemon juice.
• Fill a cocktail shaker with ice. Add one-third of bourbon mixture; cover with lid, and shake until throughly chilled. Pour over ice into 2 (8-12oz) glasses. Repeat procedure with remaining bourbon mixture. Garnish, if desired. Serve drinks immediately.
• Quick Ideas: Add garnishes to match or complement the preserves flavor you choose. Fresh blackberries and mint sprigs look great on glasses of Blackberry-Bourbon Sours, while lemon and kiwifruit slices are fancy touches to Ginger-Bourbon Cocktails.

BLACKBERRY-BOURBON SOURS

Steps:

• Whisk together preserves and hot water in a glass pitcher until preserves are dissolved. Whisk in bourbon, powdered sugar, and lemon juice.
• Fill a cocktail shaker with ice. Add 1/3 of bourbon mixture; cover with lid and shake until thoroughly chilled. Pour over ice into two 8-12 oz. glasses. Repeat with remaining bourbon mixture. Garnish with fresh blackberries and mint leaves.