Bourbon+ Beverley St + So. Belles = Best Drink of 2014
What’s sweet and sassy, cool and hip, warm and toasty, and comes in a five-ounce martini glass?
Simply the best cocktail I discovered in 2014, that’s what.
The smooth, aromatic creation, dreamed up by bartender Macon Gurley and named for the ‘southern belles’ of antebellum lore, begins with Bulleit Bourbon.
This “Frontier Whiskey” has been made in Louisville, Kentucky since 1987,when Tom Bulleit decided to scrap his law career and revive the high-rye whiskey recipe created by his gran’daddy Augustus Bulleit in the 1830s.
Supposedly, it’s the “unique blend” of rye, corn and barley malt and the “Kentucky limestone filtered water” that make it so delicious. Whatever the explanation, it’s a bourbon without bite, with lovely subtle spicy aromas and a sweet, maple-y flavor.
The bartenders at Zynodoa shake it up with grapefruit juice, two dashes of Angostura bitters, and honey. The complete recipe is below since I know you are dying to get to the kitchen and try it.
More about the charming Zynodoa restaurant, in one of Virginia’s most enchanting little college towns, in a coming post.
THE BEVERLEY BELLE
2 ounces Bulleit Bourbon
2 ounces Simply Grapefruit juice (in refrigerator section of supermarkets)
2 dashes Angostura Bitters
1-2 tablespoons Honey Water (see note below)
Shake all ingredients with ice in shaker. Strain into chilled martini glass.
Note: Honey Water is made by heating three ounces of honey in eight ounces of water. Let steep until blended. Chill until needed.