Bourbon’n on’n on

The flavor just goes on ‘n on ‘n on, ya know? This drink has a nice mix of complex flavors. It’s really simple to make, once you have the ingredients. Just check it out, and see what you think you can do with it.

Bourbon’n on’n on
1.5 oz. Bourbon
0.25 oz. Yellow Chartreuse
0.25 oz. Fernet Branca
0.5 oz. Homemade Falernum
2 dsh Angostura bitters

stir all ingredients over ice
Strain over rocks (Preferably crushed)
Lemon twist to garnish

Notes: It goes down smoothly. The falernum adds just the right amount of spices, while the Chartreuse and Fernet give it that hint of herbs and je ne sais quoi that makes you want another one. This combination of flavors really acts on all the aspects of a cocktail. It has good aroma, the initial sense on the tongue is very spice-forward with the falernum, and as it sits between sips, you really get that nice mix of bourbon with the other liquors that just keeps on giving.

Here’s how we make our falernum:
1/3 cup sliced, raw almonds
30 whole cloves
1/2 cup light rum
8 limes
2/3 cup water
1/2 cup sugar

Toast almond slices on 400 degrees for about 5 minutes, until they are slightly darkened, then let them cool.

Place almonds and cloves in a jar with the rum. Let steep for 48 hours, giving them a good shake 1-2 times daily.

Zest 4 limes and add the zest to the jar. If you want to add any additional spices (like juniper, cardamom, etc) now is also the time. Let this sit for 24 additional hours.

Juice 4 limes and mix with sugar and water on the stove. Stir until sugar dissolves. Pour this into a jar. Strain the contents of the first jar through cheesecloth, or a fine conical strainer, and combine the liquid with the lime simple.

Let this rest for 12 hours, and use! I make sure to use plenty of rum, to preserve the rest of the ingredients. Mine is over 6 months old and still good at the time of writing. =]

Feel free to leave a comment on what you think about this cocktail, or if you make one, please share your experience here or on Facebook.

Enjoy! See ya next time! =]
Photo Credit: Aryn Cotroneo

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