Bourbon Is My Comfort Food, by Heather Wibbels, showcases classic bourbon cocktails. And whether readers are new to bourbon or steeped in its history and myriad uses, they will learn to step up their bourbon cocktail game, and go on to share those recipes with friends and family, expanding their whiskey horizons.
Wibbels said in a prepared statement that to showcase classic bourbon cocktails, like the Old Fashioned, the Manhattan, Whiskey Sours, Highballs, or Juleps, in approachable ways, you’ll be building your home bar and learning the basics of cocktail techniques.
The book also features several “Cocktail Labs,” which invite readers to explore classic cocktail elements and experiment with flavors, textures, infusions, syrups, and garnishes.
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Bourbon Is My Comfort Food features 140 recipes and serves as a primer on manipulating flavors and balance in whiskey cocktails.
But more than that, Wibbels said, Bourbon Is My Comfort Food is a celebration of 10 years of bourbon education and cocktails by Bourbon Women, the first group dedicated to women and their love of the spirit.
She celebrates with cocktails from the Bourbon Women leadership team, branches across the nation, and winners from the group’s annual Not Your Pink Drink contest.
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READ THE STORYHer book, published by University Press of Kentucky, is set to release May 3, 2022.
The following is an excerpt and recipe from Bourbon Is My Comfort Food:
Dark Quarter
- 2 ounces rye whiskey (or high-rye bourbon)
- ¼ ounce barrel-aged maple syrup
- ¾ ounce Foro amaro
- ¼ ounce Herbsaint or absinthe
Garnish: star anise and candied ginger
Combine ingredients in a mixing glass and add ice. Stir for 30 seconds or until well chilled. Strain into a chilled coupe glass and garnish.
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