We’re big Bulleit fans around here, having met the patriarch of the clan at a bourbon dinner a couple of years ago at Clive’s. He’s a true Kentucky raconteur: if I recall aright he said that in Kentucky it is generally considered polite to ask if people are related, but not considered polite to ask just exactly how closely…you get the idea.
Not to mention, it’s an excellent sippin’ likker. Not too rich for seconds, not too light for a single, and not too sweet for your liver or palate, it is excellent by itself as well as mixed. But since we’re all about the ginger lately, we’re going to show you how to make an infused ginger bourbon cocktail today, the Magic Bulleit, which we stole from Whiskybros.com.
First of all, infuse your bourbon. Well, duh; you have to do this several days beforehand. They recommend three days, but I’d give it up to a week, myself. They recommend an inch of peeled, sliced ginger per 8 ounces of bourbon, meaning about three inches for a regular bottle. Slice it no thicker than a quarter inch, please, but don’t dice it. We’re not making stir-fry here. Just pop the ginger in the bottle (if you have to pour some out to get the ginger in, I’m trusting you’ll know what to do with it, yes?) put the top back on, stick it in the fridge, and wait. I, personally, think sticking it in the fridge is counter-productive, but then I don’t want to poison any of you, so use your own judgement.
Now what? Pour out the booze and put it in a different bottle. Or get all the ginger out of that bottle somehow, if you’re contrarian. The idea is, you have to separate them after their time together is up; it’s like summer romance. Toxic if it goes on too long.
Then you have what it takes to make a whole party’s worth of cockails: to make each, build the following in a glass over ice.
- 1 Jigger (45ml) Bulleit Bourbon
- 1 Tbsp (15ml) Bulleit Ginger Infusion (below)
- 1.5 Tsp (7.5ml) Brown simple Syrup
- Dash Stirrings Blood Orange Bitters
- Orange Zest
- Garnish with an orange flag
an orange flag being a nice-sized rectangular or diamond-shaped piece of zest (no white pith! this takes practice and a good cutter).