I can still recall my father’s thoughtful voice teaching me, “In the fall and winter months, you should drink dark liquors to keep you warm. Then, in the spring and summer, you should drink clear liquors because they keep you cool.” To this day, it is not uncommon to find my father, even in this frigid winter weather, tinkering away in his garage with several propane heaters burning and a dark inviting beverage on his workbench. With this image in mind, the “Southern Classic” was formed. This cocktail uses smooth tasting Belle Meade Bourbon Whiskey and what I like to call “southern water.” The finished product shares the sophisticated look of an Old Fashion, gives a nod to a good Bourbon and ginger ale, and drinks like a perfect Bourbon Manhattan. In essence, put the south in a glass and enjoy the cold.

Southern Classic

1.5 oz. Belle Meade Bourbon Whiskey
.75 oz. Southern Water*
1 Lemon Twist
1 Moonshine Cherry
1 Large Ice Cube

In a mixing tin filled with ice, add the bourbon and the southern water. Stir until cold and then strain into a small mason jar. Garnish the cocktail with a lemon twist, moonshine cherry, and one large ice cube.

*Southern Water recipe: Place pot over medium heat on stovetop. Bring to boil 1 cup of water, ½ cup of pure sorghum, chopped fresh ginger, 1 sliced Granny Smith apple and mix well. Once mixture starts to boil, remove from heat and strain. Store liquid in airtight container and keep refrigerated for up to one month.

Graham Case, Mixologist