The Bourbon Cocktail Classics

By Richard Thomas

It’s now mid-summer, and for most of us that means weather that isn’t exactly hospitable to whiskey-drinking, especially if you aren’t nestled into an air conditioned cocoon. For a lot of whiskey drinkers, myself included, a lingering, warm finish takes all the pleasure out of a dram when the climate is already inducing a sweat. What is more, some people simply can’t stand the idea of putting their whiskey on ice, especially when it comes to their good stuff.

That is where the whiskey cocktail comes in, and American southerners have long appreciated the merits of a cool, refreshing bourbon cocktail. So, if it’s hot and sticky, but you still want to take your bourbon out onto the porch, here are the classics of bourbon cocktails.

The Mint Julep
The mint julep was once synonymous with Southern hospitality and gentility, served as it was in frosted silver or pewter cups. If you become a fan of mint juleps, I strongly recommend investing in a set of such cups, as they greatly enhance the experience.

The Whiskey Reviewer has already written up the classic mint julep recipe, which requires nothing more than some bourbon and a few ordinary kitchen ingredients, but will repeat that recipe for making a pitcher of mint juleps here:

Ingredients
2 cups of white granulated sugar
A generous handful of mint sprigs
Plenty of ice
1 bottle of middling bourbon whiskey

The first step is making the julep syrup. Set aside the four most attractive mint sprigs, and strip the leaves from the remainder. Chop those mint leaves, and combine the 2 cups of sugar with 2 cups of water in a saucepan. Put your chopped mint leaves in the saucepan, stir up the contents and bring it to a boil. Turn the saucepan to a simmer and keep it on the stove until it has been reduced by about a third. Strain the mint leaves out of the syrup and let the syrup cool.

You can make the syrup well in advance of making mint juleps, as it stores well in the refrigerator. If you intend to make juleps frequently, make and store the syrup in quantity to reduce your drink-making labor.

When it is time to make the juleps, crush or shave enough ice to fill your pitcher (or julep cups) halfway. If you wish to make your juleps less alcoholic, simply add more ice, but don’t exceed the 2/3s mark. Add your syrup to the ice. Since I use a pitcher, I pour in all the syrup, but if you are working by the glass, then pour 1/4 of your syrup into each glass or julep cup. Pour in enough bourbon to finish filling the glass or cup and give the drink a good stir. Insert one of those attractive mint sprigs you held back and serve.

The Old Fashioned
This cocktail’s claim to being a bourbon classic is settled by its name. If that weren’t enough, the bourbon version that has become its trademark was reputedly concocted for James E. Pepper, who promptly introduced it to New Yorkers via the Waldorf-Astoria Hotel bar. The Old Fashioned even has its own type of cocktail glass named after it.

Ingredients2 oz. (60 ml) bourbon whiskey
1/2 oz. (15 ml) of sugar syrup
Dash of bitters
Lemon slice for garnish

Unlike the julep, this recipe requires that you have a bottle of bitters at hand. That said, it requires little more than to stir the ingredients together in a glass with ice, garnish with the lemon slice, and serve.

The Whiskey Sour
A whiskey spin on an old joke goes “when life hands you lemons, make whiskey sours.” Like the mint julep, whiskey sours require only ordinary kitchen ingredients. Like the Old Fashioned, they are easy to make. That makes the bourbon version of the Whiskey Sour not only a classic bourbon cocktail, but also a classic cocktail for lazy summer days.

Ingredients
1.5 oz (50 ml) bourbon whiskey
3/4 oz (22 ml) lemon juice
3/4 oz (22 ml) sugar syrup
Lemon slice for garnish, plus cherry if desired

Stir the ingredients together and serve on ice. Add a cherry if you want a nice garnish and splash of color.