Bulleit 10yr Recipe
Make Bulleit 10yr Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Method
Cocktail
Chill glass (optional)
If you prefer a slightly colder drink, place a rocks glass in the freezer for 5–10 minutes before preparing the cocktail.
Add ingredients
In a mixing glass filled with plenty of ice, pour 2 oz Bulleit 10 Year Bourbon, 0.25 oz simple syrup, and add 3 dashes of Angostura bitters.
Stir
Stir the mixture gently for 20–30 seconds (about 15–20 full rotations) until the liquid is well chilled and slightly diluted. Aim for a silky texture and properly chilled temperature without over-diluting.
Prepare glass
Remove the chilled rocks glass from the freezer (if used) and place a single large ice cube in the glass.
Strain
Using a Hawthorne or julep strainer, strain the stirred bourbon mixture into the rocks glass over the large ice cube.
Garnish
Express an orange peel over the drink by holding it skin-side down about 3–4 inches above the glass and giving it a firm twist to release oils. Rub the peel once around the rim and then drop it into the drink (or discard, per preference).
Serve immediately. Sip slowly to appreciate the toasted oak, vanilla, and spice character of Bulleit 10 Year.
Simple Syrup (if making fresh)
Combine equal parts granulated sugar and water (for example, 1/2 cup sugar and 1/2 cup water) in a small saucepan over medium heat.
Stir until the sugar fully dissolves and the mixture is clear, about 2–3 minutes. Do not boil vigorously.
Remove from heat and let cool to room temperature. Store in a sealed container in the refrigerator for up to 2 weeks.