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New Yorker
Rich bourbon, red wine tannins and sour zesty citrus brought together and balanced by a touch of sugar
Chris Dimal
19th August 2023 at 18:01
Making drinks with Wild Turkey Rare Breed NCF, I think the problem is the Bourbon. It's great, but in standard quantities, it just overwhelms the drink and makes it dry, perhaps too much for my taste. For something which is, say above 50% ABV (The Rare Breed is a whopping 58.3, if I remember correctly), how do we account for measurements?
21st August 2023 at 08:47
Most 'standard' bourbons are circa 45% alc./vol. and that's what I used when making this cocktail. In contrast, I favour a 50% rye whiskey.
1st January 2023 at 00:06
This is a well structured cocktail —fruity, good balance between sweet and sour— but for some reason, it seems to me that the bourbon and wine don't play well together. Don't get me wrong, the cocktail is very good, but not a perfect fit for my tastes.
5th November 2022 at 20:08
This was unbelievably good. The wine, lemon and orange juice all blend together to provide a wonder mélange of fruit flavours to enhance the bourbon. It's flavour profile remains the same cold and when it has breathed for awhile. Definitely a keeper.
6th April 2020 at 22:14
Not my favorite. I had to squeeze clementines to make OJ. I didn't feel the wine provided the same balance to the bourbon like bitters do. I'm trying all the NYC borough named cocktails. Great start!