Bourbon and whiskey lovers can experiment with mixing cocktails if they follow certain flavor profiles. “Whiskies, especially ryes, tend to be peppery. You don’t want to mix hot ingredients,” says Johnny Berry, master of spirits at The Whiskey Kitchen. He advises starting with your bourbon’s flavor profile (you can google it if you don’t trust your taste buds) and either complement or contrast it. “A lot of whiskies have vanilla, butterscotch and caramel-type flavors, and by pairing those with citrus you contrast with a sweet tartness.”
Here, Berry shares a new lemon-inspired recipe hot off the spring cocktail menu.
1 oz Popcorn Sutton’s White Whiskey
1/2 oz Cynar (a bitter Italian liqueur)
3/4 oz Cocchi Americano Rosa
3/4 oz lemon juice
1/4 oz simple syrup
1 mint leaf
Put all the ingredients into a cocktail shaker and shake with ice. Place a Hawthorne strainer over the shaker and pour into a coupe glass (goblet shaped). Garnish with a lemon wheel.