This recipe began with a taste of .36 Texas Bourbon Whiskey from Ranger Creek in San Antonio, a heady spirit with great barrel vanilla flavor. Ranger Creek, a brewery and distillery, also makes white whiskeys. Later, I stopped by an Ikea to purchase a shelving unit (yes, I had some problems with the assembly) and to buy lingonberry concentrate, a lightly sweetened syrup. Another key component was a sale on fresh bay leaves at the grocery. Finally, Byrrh, a French aperitif vermouth, sitting on the new shelves.
1 1/2 ounces .36 Texas Bourbon Whiskey or other deep-flavored whiskey
1 ounce Byrrh
1/2 ounce lingonberry concentrate, sweetened
1 1/2 ounces soda water
2 fresh bay leaves, plus 1 for garnish
Lightly muddle two bay leaves in the bottom of a cocktail mixer. Add several ice cubes, whiskey, Byrrh, and lingonberry. Shake until thoroughly chilled. Add soda water, swirl in the mixer a couple of times to gently incorporate the soda. Pour through a fine mesh stainer into a chilled cocktail glass. Float the third bay leaf as a garnish.
Want to know more? Visit the Ranger
Tasting notes: Bright, full-flavored, with herbal undertone.
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