If you didn’t notice, Bourbon is fast becoming the hottest spirit in the world. Bourbon sales still rank behind Vodka, Rum and Cordials in terms of dollar sales, however it is growing at a faster rate than the total spirits category and outperforming most of the other spirit segments. Bourbon distillers are expanding their market with premium small-batch and single barrel products, as well as flavored whiskeys such as honey, cherry, and cinnamon. This trend certainly follows the path set down by the spirits industry sales leaders Vodka and Rum.
Bourbon is one product that America still makes better than anyone else — and, in at least one way, it always will be. That is because Congress decreed in 1964 that “Bourbon Whiskey is a distinctive product of the United States.” Three elements make bourbon unique: American corn, pure limestone water, and new, charred oak barrels. This is why I went to Kentucky a few months ago…I needed to see what all the fuss was about. So off I went to Lexington Kentucky to visit a friend and we took a trip along the Bourbon Trail, visiting some of the nation’s top distilleries as well of some great bars in Lexington, where I was able to get to know Bourbon and what makes it so special.
I never really experimented with bourbon--of course I’ve had Manhattan’s and one or two other bourbon based cocktails but I never truly knew the spirit. So now that I know the wonderful big vanilla flavor with caramel and oaky notes, I would like to share with you a few classic bourbon cocktails and a few newer, but soon to be classics, made with this wonderful all-American spirit.

The Manhattan is a cocktail born of Prohibition (1920-1933). At the time it was mixed with Canadian whiskey due to its availability. Truly an American classic.
Manhattan
¾ oz sweet vermouth
2 ½ oz bourbon whiskey
1 dash Angostura Bitters
1 maraschino cherry
1 twist orange peel
Combine the vermouth, bourbon, and bitters with three ice cubes in a mixing glass. Stir gently. Place the cherry in a chilled cocktail glass and strain the bourbon mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but do not add the peel to the drink.

The Mint Julep has been promoted by Churchill Downs in association with the Kentucky Derby since 1938. Each year almost 120,000 juleps are served at Churchill Downs over the two-day period of the Kentucky Oaks and the Kentucky Derby. However the Mint Julep’s origins can be traced back to the early 1800’s in Virginia.
Mint Julep
3 oz bourbon whiskey
2 tsp. of simple syrup
8 to 10 leaves fresh mint
Mint sprig for garnish
Crushed ice
Place the simple syrup at the bottom of a julep cup. Add the mint leaves and gently bruise with a wooden muddler or a wooden spoon. Take care not to overwork the mint, but swab the sides of the glass with the mint's aromatic oils. Half-fill the glass with crushed ice and add the bourbon, stirring to combine. Fill the glass with crushed ice and stir until the outside of the glass frosts. Add more crushed ice if needed to fill, and generously adorn the drink with sprigs of fresh mint. Serve with a short straw, so the fragrance of the mint bouquet will greet the drinker with each sip.

The Montucky is a delicious bourbon cocktail, based on The Manhattan that I discovered in, of all places, Morristown NJ, at a great gastropub called End of Elm. They have a wonderful cocktail program and I when I came back from Kentucky, I wanted to find a local bar that could make me a great bourbon cocktail, and this is what I found.

The Montucky
2 oz. Buffalo Trace Bourbon
.5 oz. Sweet Vermouth
.5 oz. Luxardo Cherry Liqueur
Dash of Angostura Bitters
1 Luxardo Macerated Cherry
Pour liquors and bitters over ice in a mixing class and stir. Strain into a chilled Martini glass, add the cherry and enjoy!

This next bourbon cocktail is called the Fig-etaboutit, and once again from New Jersey. This offering was served to me at VB3 Restaurant and Bar in Jersey City. I couldn’t resist trying this because I love figs and it just sounded like a perfect pairing. To no surprise, it is! Knowing that my brother has a fig tree that I expect to be yielding fruit in a month or so, The Fig-etaboutit is destined to become a family and friends favorite; I just wish it had a better name.

The Fig-etaboutit
3 oz. Bulleit Bourbon
.5 oz. Figenza Vodka
.25 oz. lime juice(fresh)
.5 oz. DiSarono
2 dashes Angostura Bitters
1 tbsp. Fig Puree
Garnish: dried fig
Combine all ingredients in a cocktail shaker with ice, shake lightly, strain and serve in a martini glass. Garnish with the
dried fig.

For those of you who are already fans of this popular American classic, I know that you will enjoy these offerings. If you don’t like or haven’t experimented with bourbon, I believe that trying a few--if not all--of these delightful, homegrown cocktails will give you a great introduction and appreciation for bourbon, just as they have done for me. Have fun, and most importantly, enjoy!