3 Bulleit Cocktails With Miguel From Holy City Handcraft

We recently sat down with our good friend Miguel Buencamino from Holy City Handcraft, to talk over 3 of his favorite cocktails to make with Bulleit Bourbon/Rye (One of our favorites!). 

THE OLD FASHIONED

2 oz Whiskey (Rye or Bourbon)

2 Demerara sugar cubes

3 Dashes of Angostura Bitters

1 Navel orange

1 Luxardo Marischino Cherry

Place the Demerara sugar cubes in a mixing glass and moisten with 3 dashes of angostura bitters, muddle until a syrup consistency is reached.  Add ice and the whiskey of choice. Stir with your barspoon 20 times clockwise and 20 times counterclockwise until you reach the dilution you desire.  Strain and pour in a rocks glass over ice. Garnish with a twist of orange peel on the surface of the cocktail and around the rim of the glass.  Finish with a Luxardo cocktail cherry.

(See more about Miguel's Old Fashioned HERE // See Bulleit's Frontier Old Fashioned HERE)

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THE BOULEVARDIER

1.5 oz Whiskey (Rye or Bourbon)

1 oz Sweet Vermouth

1 oz Campari

1 Navel orange

1 Luxardo Maraschino Cherry

Add ice to a mixing glass with the whiskey of choice, sweet vermouth and Campari. Stir with your barspoon 20 times clockwise and 20 times counterclockwise until you reach the dilution you desire.  Strain and pour in a rocks glass over ice. Garnish with a twist of orange peel on the surface of the cocktail and around the rim of the glass.  Finish with a Luxardo cocktail cherry.

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THE SMOKED MAPLE WHISKEY SOUR (W/ EGG WHITE FOAM)

1.5 oz Whiskey (Rye or Bourbon)

.75 oz Lemon juice

0.5 oz Tippleman's Barrel Smoked Maple Syrup

(variant) 0.5 oz Bittermilk Gingerbread Old Fashioned Syrup

2 Dashes of Angostura Bitters

1 Egg (whites only)

1 Luxardo Maraschino Cherry

In a Boston shaker without ice, add egg whites and lemon juice. Dry-shake for 30 seconds until the whites are frothy. Add ice, whiskey of your choosing and syrup (depending on which one you'd like to make).  Shake vigorously for another 30 seconds.  Strain and pour into a coupe glass until egg white foam settles on top.  Finish with a few dashes of Angostura bitters and a Luxardo cocktail cherry.

(See Miguel's variation, The Gingerbread Whiskey Sour, HERE)