Kentucky Bourbon Whiskey Recipe

Cocktail

1. 1

   Prepare the glass

   Place a chilled old-fashioned glass (or a small coupe if preferred) on your work surface. Add 1/4 teaspoon absinthe to the glass, swirl to coat the interior thoroughly (about 10–15 seconds), then pour out any excess. This absinthe rinse adds aromatics similar to a classic Sazerac.

2. 2

   Sweeten

   If using a sugar cube: place the cube in a mixing glass, add the Peychaud's bitters and the optional Angostura, then muddle until the cube is mostly dissolved. If using simple syrup: add 1/4 teaspoon (0.25 tsp) simple syrup directly to the mixing glass along with the bitters and stir to combine.

3. 3

   Add spirits

   Add 2 oz rye whiskey and 1/2 oz bourbon whiskey to the mixing glass. The small addition of bourbon softens and rounds the spicy rye to evoke a blended, small cask profile.

4. 4

   Stir and chill

   Fill the mixing glass with large ice and stir for 20–30 seconds (about 15–20 full strokes) until the mixture is well chilled and slightly diluted (target ~20–25% dilution by mouthfeel).

5. 5

   Strain

   Double-strain (or fine strain) into the prepared absinthe-rinsed glass over a single large ice cube or no ice if you prefer neat. The large cube keeps the drink cold while minimizing excessive dilution.

6. 6

   Garnish and finish

   Express the lemon peel over the drink by holding it skin-side down above the glass and giving it a firm twist to release oils, then rub the rim of the glass with the peel and drop it in (or discard, per preference). Serve immediately.