A bourbon cocktail for any season


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Posted Online: May 06, 2014, 11:44 am
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By J.M. Hirsch
My son's fourth grade math homework has taught me an incredibly valuable lesson. About bourbon.

Inappropriate association, you say? Perhaps. But if a bit of bourbon is what it takes for me to safely usher my offspring through the woes of improper fractions, division patterns, quadrants and perimeter calculations, then I say pour me another round, and make it snappy.

Prior to the intrusion of fourth grade math into my life, I had rather set notions about cocktails and the liquors from which they are born. I considered them mostly seasonal items. Gin and tonics are suitable for spring, pisco sours and margaritas love summer, cranberry juice and vodka were made for fall, and mulled wine outside of winter was simply wrong.

Actually, I still believe in that. But as my son's math homework has carried through the seasons — the warm days of early September, the chill of November, the frost of February, and now the thaw of spring — I've learned that there is no season — and no volume of homework — for which bourbon isn't appropriate.

Of course, for a cocktail to be homework-friendly, it also must be simple. Clearly — and sadly — our focus must be on the math, not mixology. So in addition to being seasonal, my cocktails are blissfully simple to concoct.

Old Fashioned (spring)
My version of the classic old fashioned is more citrusy than sweet. Traditional recipes often include a maraschino cherry, but I find that it muddies the flavor.
Start to finish: 5 minutes
Servings: 1
1/2 teaspoon sugar
1 large strip of orange or lemon zest
Dash of orange bitters
2 ounces bourbon
1 large ice cube

In tumbler or rocks glass, combine the sugar, zest and bitters. Using a spoon or muddler, lightly mash the zest into the sugar. Add the bourbon, then stir until the sugar has dissolved. Add the ice.

Kentucky Tropics (summer)
Start to finish: 5 minutes
Servings: 1
1 small sprig fresh mint
3 ounces bourbon
2 ounces pineapple juice
Ice

Place the mint in a cocktail shaker, then use a muddler or spoon to lightly bruise it. Add the remaining ingredients, then shake until well chilled. Strain into a tumbler.

The Orchard (fall)
Start to finish: 5 minutes
Servings: 1
2 ounces bourbon
2 ounces apple cider
1 teaspoon agave nectar
Ice

Combine all ingredients in a cocktail shaker, then shake well. Strain into a canning jar or some similarly laid back drinking vessel.

Grave Digger (winter)
Start to finish: 5 minutes
Servings: 1
2 ounces bourbon
1/2 ounce red wine
1/2 ounce dry vermouth
1/2 teaspoon sugar
Splash of lemon juice
Ice

Combine all ingredients in a cocktail shaker. Shake until well chilled, then strain into a tumbler.


















 



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  Today is Friday, July 25, the 206th day of 2014. There are 159 days left in the year.

1864 -- 150 years ago: Walter Jones, of Co, F 23rd Ky, volunteers, lost a satchel on the Camden road, yesterday, containing his papers of discharge from the army.
1889 -- 125 years ago: E. W. Robinson purchased from Mrs. J.T. Miller the livery stable on the triangle south of Market square.
1914 -- 100 years ago: A municipal; bathing beach was advocated at the weekly meeting of the city commission by commissioner Rudgren, who suggested the foot of Seventh Street as an excellent location.
1939 -- 75 years ago: Floyd Shetter, Rock Island county superintendent schools, announced teachers hired for nearly all of the 95 rural and village grade schools in the county.
1964 -- 50 years ago: The mercury officially reached the season's previous high of 95 about noon today and continued upward toward an expected mark of 97.
1989 -- 25 years ago: Fort Armstrong hotel once the wining and dining chambers of Rock Island's elite is under repair. Progress is being made though at a seeming snail's pace to return the building to a semblance of its past glory for senior citizen's homes.








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