Mixology Monday: Bourbon -- Kentucky Kernel

This week's Mixology Monday is bourbon, and is being hosted by the guys over at Scofflaw's Den. I got this cocktail from a book I picked out of the bargain bin at Borders, called The Bartender's Companion to 750 Cocktails. I didn't expect much out of it, but the book does have pretty pictures and it only set me back $4.99. Anyway, this drink takes its name not from the kind of colonel in KFC but rather from the apricot kernels that make apricot brandy. That, and Kentucky is the home of bourbon of course. I tinkered with the recipe in the book just slightly, using a little more bourbon and a dash of Peychaud's Bitters.

• 2 measures Bourbon (I used Bulleit)
  
• 1/2 measure apricot brandy
  
• 1 measure grapefruit juice
  
• 1 tsp. grenadine
  
• Dash of Peychaud's Bitters
  

The bitterness of the grapefruit juice kept the grenadine from making the drink too sweet. In the original recipe, which called for 1 1/2 measures of bourbon, I felt that the other flavors overwhelmed the bourbon a bit. With the added bourbon, this problem is gone.

Update: The Kentucky Kernel is also the name of the University of Kentucky student newspaper. Coincidence? I have no idea.

The Sazerac

Another classic cocktail that I've started introducing my friends to is the Sazerac. I ordered one at Bar Pilar for a group of friends a couple weeks ago, and they were sold. I'm excited that P. has starting asking if I think some other bars will be able to make her one... even if she did spell it "Sazamarack."

She never spells well on IM anyway. She also usually drinks scotch, neat.

I made a batch at home on Friday night while three of us were watching a movie on fast-forward and doing dramatic readings of the subtitles.

• 2 oz. Rittenhouse 21-year old Rye Whiskey
• 3/4 oz. simple syrup
  
• 1 tsp. Kubler absinthe
• Couple dashes Peychaud's Bitters
• Lemon twist

I rinsed pre-chilled glasses with the Kubler absinthe and discarded the extra. The rye, simple syrup, and bitters were put into a mixing glass with ice and stirred with a bar spoon, then strained into the glasses. Lemon twist for each glass, and we were happy. I'd usually make this with one of my other ryes, but what the hell.

El Floridita No. 1

I've been drinking a lot of Aviations lately (without the creme de violette, since I have none), especially since the weather has been hot lately and an Aviation screams "SUMMER!' to me. However, the tropical weather also says "rum" (and I'm out of lemons) so I thought I'd make up an El Floridita No. 1 as found in Gary Regan's The Joy of Mixology.

• 2 ounces light rum (I used Scarlet Ibis for this one)
• 1/2 oz. fresh lime juice
• 1/2 oz. simple syrup (I have a 50/50 cold method bottle in the fridge)
• maraschino liqueur (Stock brand, I used 1 tsp.)

This was very enjoyable with Scarlet Ibis, but I plan to try this with other rums in my stash to determine a favorite. I just need to decide what's next: 10 cane or the Cruzan?