Celebrate American Whiskey with Basil Hayden Bourbon

I did it!  Last month, after a year and a half, I passed my Certified Spirits Specialist exam.  PHEW!  A must do for anyone who is serious about spirits, this credential, administered by the Society of Wine Educators was more rigorous than I anticipated, but delves deep in to the history and production of spirits from around the world.

That said, I’ve always had a bit of a passion for whiskey, ever since I visited Scotland for the first time.  Today, I am learning more and more about American whiskey.  Today, I am playing around with Basil Hayden Kentucky Bourbon.

The first time I tried Basil Hayden Kentucky Bourbon, I wrinkled my nose and said to my friend “thanks for smoking me out”.  As a whiskey girl who shies away from peaty Scotch and smokey whiskey in general, I wasn’t sure about the flavor profile back then.  Today, that has changed as I have experienced a wide variety of bourbons and American whiskey in general.

This is a great beginner’s drink, as it’s affordable and an easy drinker.  With lemon, fresh cream, and yellow cake mix on nose, classic vanilla and mild campfire smoke mesh with the baking spice and anise on the palate.

Introduced by Jim Beam brands in 1992 as part of their small batch collection, the mash bill is said to be similar to the original Basil’s, and thus is his namesake.The primarily corn based recipe lends itself to a clean but richer style, and it’s perfect for a cocktail or over an ice cube or two.

Tonight, enjoy some Basil Hayden Bourbon in a Country Lawyer, or celebrate Whiskey Sour day on Friday!

Country Lawyer

original recipe adapted from the classic Park Tavern drink

  • 3 oz Basil Hayden Bourbon
  • 1 oz Rhubarb Amaro (Zucca is the most common but I used Art in the Age.)
  • 1/4 oz Benedictine
  • 1/4 oz Vya Sweet Vermouth
  • 3 dashes Fee Bros Aztec Chocolate bitters
  • shake well over ice, and pour neat and garnish with lemon.

To celebrate Friday’s Whiskey Sour Day, why not try a Basil Hayden‘s® Summer Sour brought to you by San Francisco Mixologist Matt Grippo.

  •  1 ½ parts Basil Hayden’s®  Bourbon
  • ½ part Fresh Lemon Juice
  • ¾ part Sweet Vermouth
  • ¼ part Tonic Syrup
  • 2 dashes of Angostura® Bitters
  • Orange Twist (for garnish)

I’ll be testing this one and will get back to you with my tweaks!

 

This bottle was provided for consideration, and I considered it so much I went out and bought another!

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