Editor’s note: This is the third article in a three-part series called the Art of Making Whiskey, which culminates in a special tasting event on December 1 with the award-winning Woodford Reserve bourbon.
Curious about Woodford Reserve’s old-school distillation process? Want to learn how to make cool cocktails from some of Dallas’ best mixologists? Then buy your ticket to the Art of Making Whiskey event on December 1. There you can watch Christian Armando of Standard Pour, Drew Garison of Parliament, and Alex Fletcher of Henry’s Majestic as they shake up these tasty bourbon-based cocktails.
Feeling adventurous? Follow the recipes below and try your hand at these creative concoctions with Woodford Reserve.
Mixologist: Christian Armando
Bar: Standard Pour
Drink name: Autumn’s Rendition
Inspiration for cocktail: My surroundings. One can’t forget the seasonality of ingredients, nor their delicious applications.
Challenges are also part of this. Most people think that whiskey is a strong spirit, but the reality is that it’s just as strong as most other spirits, unless it’s a particular specification (cask strength, etc.). I took this challenge and turned whiskey into something friendly and smooth.
Ingredients:
1.5 oz. Woodford Reserve
.75 oz. St. George spiced pear liqueur
.5 oz. fresh squeezed lemon juice
.5 oz. cinnamon and clove syrup
3 dashes of baked apple bitters
Vanilla tincture
Dehydrated apple
Instructions:
- Shake ingredients with ice.
- Strain into a rocks glass over new ice.
- Garnish with dehydrated apple and spray with vanilla tincture over the top.
Mixologist: Drew Garison
Bar: Parliament
Drink name: Old Kentucky Home
Inspiration for cocktail: While I wanted to highlight the great citrus notes and rich, decadent texture of Distiller’s Reserve, I also wanted to celebrate the flavors of late autumn in Kentucky.
Sorghum, grown and celebrated through the commonwealth, beautifully complements the depth and roundness of the bourbon. The chestnut smoke and hazelnut foam are fun accents to the nutty barrel notes found in Woodford Reserve.
Ingredients:
2 oz. Woodford Reserve Distiller’s Select
.5 oz. sorghum syrup
2 dashes Black Walnut Bitters
Chestnut smoke
Toasted hazelnut foam
Cinnamon orange dust
Instructions:
- Stir bourbon, sorghum syrup, and bitters with ice.
- Transfer to decanter and add smoke.
- Pour over ice, top with foam, and sprinkle dust.
Mixologist: Alex Fletcher
Bar: Henry’s Majestic
Drink name: Guns of Brixton (one of my favorite Clash songs)
Inspiration for cocktail: It’s all about familiarizing people with Woodford Reserve whiskey, and familiarizing those who don’t normally drink whiskey.
I chose to take a classic Manhattan cocktail and add a bit of saffron, which brings out a super clean, almost metallic taste to the Woodford. But it still plays nicely with the traditional flavors in the Distiller’s Select, such as dried fruits and tobacco.
Ingredients:
2 oz. Woodford Reserve Distiller’s Select
3/4 oz. Cocchi di Torino
1/4 oz. saffron reduction (see instructions below)
2 dashes of Angostura Bitters
1 peel of lemon zest
1 lemon twist for garnish
Instructions:
- Combine all ingredients in a mixing glass (except for the lemon peel).
- Add ice and stir until cocktail dilutes, about 20-30 seconds.
- Strain cocktail into the coupe glass with a julep strainer.
- Squeeze lemon zest over the top of the glass.
- Garnish and enjoy.
Saffron Reduction
Ingredients:
2 cups granulated white sugar
2 cups water
8-10 saffron threads
Instructions:
- Place all ingredients in a sauce pot.
- Cook on low until the mixture is reduced by a third.
- Bottle and place in fridge for future use. Use within one week.
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The Art of Making Whiskey takes place December 1, 6:30-8:30 pm, at The Venue at 400 North Ervay. All ticket proceeds benefit Mankind. Buy yours now.
