Daring, in the final days of Bourbon Heritage Month, to dabble in food and spirits pairing, I trust my lunch to John DuPont, who paired a few of his signature bourbon cocktails with Restaurant Charlie’s seafood dishes, something I never would have thought of. More outlandish still—and just as tasty—was my homework from Whisky Attic owner Adam Carmer: dip my steak into Knob Creek bourbon. A revelation!
Ingredients
1-2 small chunks fresh ginger
1 leaf lemon verbena
0.25 oz. simple syrup
1 oz. fresh lemon juice
0.75 oz. Domaine De Canton
Ginger Liqueur
2 oz. Pappy Van Winkle
23-year-old bourbon
Method: Muddle ginger, lemon verbena and syrup. Add lemon juice, ginger liqueur, bourbon and ice, shake and double-strain into a chilled cocktail glass. Garnish with a lemon spiral.
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