Above: Head bartender Robert Ferarra from The Dutch. (Photo Credit Noah Fecks)
September — some like to call it Back to School Month, others call it National Honey Month, but we at Savor Tonight like to call September, National Bourbon Heritage Month. Since that means, it’s time to imbibe on your favorite beverage, we thought that we’d share some drink recipes with you.
Southern Peach (available at The Dutch)
Yields 1 drink
¼ oz. Simple syrup (50% sugar/50%water)
2 oz. Peach infused bourbon*
3 dashes Peychaud’s bitters
¼ oz. Creme de peche to coat glass (see below)
Directions
Add 1st 3 ingredients into a mixing glass, add ice and stir for 30 seconds. Take a rocks glass and pour ¼ oz. of Creme de peche (high-end peach liquor, not peach schnapps) swirl it around coating the inside of the glass and discard extra. Strain the cocktail into the rocks glass over 1 big ice cube and enjoy!
Marked Man (available at TIKL Raw Bar & Grill)
Yields 1 serving
½ oz. Ginger root, fresh and thinly sliced
8 oz. Ice cubes
½ oz. Maker’s Mark bourbon
½ oz. Campari
⅓ oz. Limoncello
½ oz. Fresh-squeezed orange juice
Fresh sprig of mint for muddling
Garnish: ¼ inch orange rind, twisted
Directions
In a cocktail shaker, muddle the ginger root with the mint leaves. Add the bourbon, Campari, Limoncello, orange juice, ice cubes and shake for 4 to 5 seconds. Strain and serve in a martini glass. Garnish with a twisted orange rind.
Maker’s Lemonade (available at Wynwood Kitchen & Bar)
Yields 1 drink
1½ oz. Maker’s Mark
1 oz. Drambuie
1 pinch Coriander seeds
1 tsp. Fresh lemon juice
1 tsp. Honey
Garnish with Lemon wheels and rosemary sprig
Directions
Mix all ingredients together, shake and pour in high-ball glass with ice. Garnish with lemon wheels and rosemary sprig.