I have waited since the middle of May to post this. It is the cocktail that took me to the regionals of the Rebel Yell Bourbon competition, and placed third overall. We have some footage from that event over on our facebook page, and for convenience, here it is —
The audio could be better, but that is not my fault =p
I changed out the bourbon, to add a sense of depth, and I really felt this had a place on the menu for my client, as it features fresh seasonal fruit, and its overall flavor pairs well with the type of food they were serving. It could be enjoyed at any time during the meal, with its richness, complexity, and slight amount of sweetness.
Here’s how I made it —
Blackberry Lives Matter
1.5 oz. Basil Hayden’s Bourbon
0.75 oz. Creme de Mure
0.33 oz. Lime Juice
0.5 oz. Sweet Vermouth
0.5 oz. Egg Whites
0.5 oz. Simple Syrup
Dry shake all ingredients to incorporate egg whites
Add ice, and shake all ingredients again
strain into rocks glass over large cube
Garnish with lime flag and blackberry
Notes: This drink obviously holds a lot of weight at our house, and I am biased. I think it is perfect for any occasion, and we have duplicated it many times since the competition. Please feel free to experiment with other bourbons, or really any other whiskey. It has the potential to fit into anyone’s flavor profile with such a minor change.
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: Robbie Brindley