"Split Sour | Crafted Pour"

"Ad/ Ruddel’s Mill Bourbon has been described by one reviewer as “introduc[ing] intriguing sweeter flavors that quickly transition over to spicier notes.” I agree with that statement, and I don’t think it’s a bad thing, so I wanted to have some fun with a whiskey sour template. I decided to split the base of Bourbon with Bristlecone Gin, introducing a pine flavor to contrast the spices of the bourbon. My favorite one-two punch of Green Chartreuse and Fernet Branca come in to compliment the gin while the cinnamon and Angostura bitters lean into the spicier side of the Bourbon. Lemon and lime split to help bring us a classically structured but extremely fun riff that tastes like the best baking spices mixed with the cooling herbal and botanical side. The good part as a content creator is I get to make sure this stuff works before I post it: I was as skeptical as you are right now. But this REALLY works. It’s like the partition between garnishes actually partitions the drink, but instead of side to side its back to front: the flavors roll from sweet to spicy to herbal bitter to sweet citrus and back again. Cheers to unorthodox flavor combos!", "undefined", "Split Sour",

"Ingredients"

Split Sour By , May 8, 2009 Ad/ Ruddel’s Mill Bourbon has been described by one reviewer as “introduc[ing] intriguing sweeter flavors that quickly transition over to spicier notes.” I agree with that statement, and I don’t think it’s a bad thing, so I wanted to have some fun with a whiskey sour template. I decided to split the base of Bourbon with Bristlecone Gin, introducing a pine flavor to contrast the spices of the bourbon. My favorite one-two punch of Green Chartreuse and Fernet Branca come in to compliment the gin while the cinnamon and Angostura bitters lean into the spicier side of the Bourbon. Lemon and lime split to help bring us a classically structured but extremely fun riff that tastes like the best baking spices mixed with the cooling herbal and botanical side. The good part as a content creator is I get to make sure this stuff works before I post it: I was as skeptical as you are right now. But this REALLY works. It’s like the partition between garnishes actually partitions the drink, but instead of side to side its back to front: the flavors roll from sweet to spicy to herbal bitter to sweet citrus and back again. Cheers to unorthodox flavor combos! Ad/ Ruddel’s Mill Bourbon has been described by one reviewer as “introduc[ing] intriguing sweeter flavors that quickly transition over to spicier notes.” I agree with that statement, and I don’t think it’s a bad thing, so I wanted to have some fun with a whiskey sour template. I decided to split the base of Bourbon with Bristlecone Gin, introducing a pine flavor to contrast the spices of the bourbon. My favorite one-two punch of Green Chartreuse and Fernet Branca come in to compliment the gin while the cinnamon and Angostura bitters lean into the spicier side of the Bourbon. Lemon and lime split to help bring us a classically structured but extremely fun riff that tastes like the best baking spices mixed with the cooling herbal and botanical side. The good part as a content creator is I get to make sure this stuff works before I post it: I was as skeptical as you are right now. But this REALLY works. It’s like the partition between garnishes actually partitions the drink, but instead of side to side its back to front: the flavors roll from sweet to spicy to herbal bitter to sweet citrus and back again. Cheers to unorthodox flavor combos! Ingredients: - Ruddell's Mill Kentucky Straight Bourbon - Dented Brick Great Basin Bristlecone Gin Instructions: Add all ingredients to a shaker tin with ice and shake well. Strain back into the tin and dry shake hard. Double strain into a coupe glass. Garnish half with cinnamon and half with angostura drops. Originals,Signatures,Foamy,Rich,Shaken,Sours,Sweet,Tart