Bourbon snobs who hate cocktails, ironically, have cocktails to thank for many great bourbons. The popularity of cask strength came along in large part due to bartenders — distilleries’ biggest customers — needing higher proof spirits so they could do more behind the bar while still delivering a stiff drink.
That’s not to say there aren’t bad cocktails out there wasting good bourbon. So, to find great cocktails made with some great, high-proof bourbon, we once asked Newman Miller – a Kentucky native chef who has done everything from running his own restaurant and bar to being named the first-ever executive chef in residence at Star Hill Provisions, the on-campus restaurant at the historic Maker’s Mark Distillery – for a few of his go-to recipes.
The Josh Sour
Sours are from the original family of cocktails. While a more basic sour includes only alcohol, lemon or lime juice and a sweetener, Newman dresses his up with a variety of liquors and egg whites, which add a frothy head to the drink when shaken.
Newman’s Take: This cocktail was inspired by long “research” sessions at the Violet Hour, in Chicago. We modified it to include high proof bourbon, to fit Bardstown, the Bourbon Capital of the World and it was a favorite of our Chef de Cuisine at the time, Josh Smouse.
Ingredients
3/4 ounce rye
3/4 ounce Campari
3/4 ounce Rabarbaro Zucca
1/2 ounce lemon juice
1 eggwhite
strip of fresh orange (expressed)
