Five Classic Bourbon Cocktails (and Where to Get Them in Melbourne)
From Don Draper's favourite to a drink named after a 1920s Parisian magazine.
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"Too much of anything is bad, but too much good whiskey is barely enough." Mark Twain knew. Bourbon, along with its siblings scotch and rye, has long cemented its place as one of the world's go-to spirits around campfires, in dark desert highway saloons, and in the most dim-lit of speakeasies. Barrel-aged and distilled in the United States (particularly in the South) since the 18th century, bourbon's an oft overlooked but beloved spirit, forming the base for some of cocktail history's biggest classics.
We've delved into the history books to find the source of our favourite bourbon cocktails, from Don Draper's favourite, the Old-Fashioned, to the elegant Boulevardier, named after a 1920s Parisian magazine Hemingway contributed to. Plus, we've found some of the best in Melbourne, so you can try them for yourself.
Once you've made your way through the list, we reckon you'll be keen to get really into your bourbon. Thanks to Wild Turkey, one lucky Australian bourbon aficionado could be off to the US for a VIP behind the scenes experience at the home of Wild Turkey Bourbon in Lawrenceburg, Kentucky. It's a very special five-day 'Behind the Barrel' event hosted by legendary distillers Jimmy and Eddie Russell from October 5-9, 2016. Head to Wild Turkey's Facebook page to enter.
BOULEVARDIER
A strong-as-blazes bourbon cocktail named after a 1920s Parisian magazine? We're on board. It's said the Boulevardier was created by American writer Erskine Gwynne, who moved to Paris and founded The Boulevardier magazine in 1927. It apparently channelled The New Yorker, was targeted at upper-class expatriates, and included a casual piece or two from Hemingway. The publication ran monthly until 1932, but its eponymous cocktail is still alive and well on cocktail menus Sydney-wide today. If you love a Negroni (gin, Vermouth, Campari), you'll probably love a Boulevardier — it's essentially almost the same drink but with bourbon in place of gin, and slightly different ratios in the prep. High West Distillery in Utah even does a barrel aged Boulevardier, left to develop in American oak bourbon barrels for 120 days. Pew pew.
Where to get a good one in Melbourne: Builders Arms Hotel, Longhorn Saloon, Panama Dining Room.
MINT JULEP
A traditional Southern favourite in the States, the Mint Julep is a classic day drink for the picnickers and brunchers among you. This fresh little number sees a silver julep cup filled to the rim with bourbon, fresh mint, simple syrup and crushed ice. It's pretty much been the official cocktail for the Kentucky Derby for around 100 years (around 120,000 Mint Juleps are served every year over just two days). The cocktail has been sweetening up social gatherings since around the 18th century. Kentucky-raised US senator Henry Clay is attributed to its invention, whipping up a few at Washington DC's Willard Hotel. Every ingredient from the cup to the ice was originally meant to blatantly show-off wealth — not everyone had ice boxes or top shelf bourbon lying around in the 18th century.
Where to get a good one in Melbourne: The Kilburn.
Bluebonnet.
OLD-FASHIONED
The very definition of an 'oldie but a goodie', the Old-Fashioned is one of the greats (and Don Draper's go-to). It's often referred to as one of the first ever cocktails, developed in the US in the 19th century in various concoctions of spirits, bitters, sugar and water, and officially called an 'Old-Fashioned' (as a bourbon-based cocktail) at the Pendennis Club in Louisville, Kentucky. It was a gentlemen's club founded in 1881.
Robert Simonson, drinks writer for The New York Times, wrote an entire book on the history of the cocktail. "No single cocktail is as iconic, as beloved, or as discussed and fought-over as the Old-Fashioned," he wrote. "Its formula is simple: just whiskey, bitters, sugar, and ice. But how you combine those ingredients — in what proportion, using which brands, and with what kind of garnish — is the subject of much impassioned debate." One of the most debated components? Using rye, scotch or bourbon. Try all three, see how they compare and make sure someone else drives home.
Where to get a good one in Melbourne: Kodiak Club, Bluebonnet Barbecue.
WHISKEY SOUR
Not always a rye venture, the whiskey sour gets a little sweeter with a bourbon base. Like all good cocktail histories, there are many versions of the drink's origin. The original recipe was included in Jerry Thomas's 1862 book The Bartender's Guide, and according to the Seattle Whiskey Collective, the earliest mention of the whiskey sour was on a Toronto saloon menu in 1865. Peruvian newspaper El Comercio de Iquique claimed the "whisky sour" was created by English steward Elliott Stubb in 1872. And there's a mention of a whiskey sour in Wisconsin newspaper Waukesha Plain Dealer in 1870. But the basic instructions for the cocktail could be much older than that. The constant? Those classic ingredients: whiskey (bourbon or rye), lemon, water and sugar (or simple syrup). The cocktail's defining touch, egg white, was added a little later — but makes all the difference.
Where to get a good one in Melbourne: Eau de Vie.
PAPER PLANE
An easy mix of bourbon, amaro, Aperol and lemon, the Paper Plane is a well boozy but refreshing cocktail for those keen for a libation with legs. It was created not too long ago by Melbourne-raised, New York-based bartender Sam Ross, according to the Village Voice. Apparently Ross named it after M.I.A.'s single of the same name. It's a great intro to amaro (a bitter Italian herbal digestif), as the bitterness of the liqueur is nicely balanced with the sweetness of the bourbon. Some modern mixologists sub out Aperol for Campari, however controversial or whatever that may be to you.
Where to get a good one in Melbourne: Dexter.
