Recipe: Boulevardier

This cocktail is attributed to Harry McElhone, of Harry’s New York Bar in Paris. But unlike the Negroni made with gin, this whiskey-forward recipe is uncommon.

Review: Burnside Bourbon 4 Year

Burnside Bourbon is a new straight bourbon marketed by Eastside Distilling (formerly Deco Distilling). It’s aged 4 years, rather than the minimum of 2 for a straight bourbon. It’s an interesting bourbon for spirit-forward cocktails where the spirit will be somewhat tamed by vermouth or anise other mellowing or sweetening ingredients. Given that it’s 96 proof, you won’t lose too much proof in your cocktail from that mellowing dilution.

Recipe: Ten Mile by Matt Lanning

This cocktail combines the warmth of whiskey and ginger (two tastes that go so well together) with vinegar and semi-sweet ale, which you might not normally put tgether. The whole cocktail was a nice, warm, slightly earthy, slightly spicy feel that seems to work especially well this time of year, when the days are darker and the nights are longer.

Brooklyn 46

We tried this take on a classic Brooklyn during the Maker’s 46 release party held at one of our favorite bars, Beaker & Flask in Portland, Oregon. Of all the cocktails stirred and shaken that evening, this one best preserved the true essence of the spirit.

Maker’s 46

The initial taste is that of slight caramel, but more of oak and sourdough bread with some traces of sour cherry also coming out. It’s toasty and slightly nutty, with a trace of leather on the aftertaste.