Coming this spring, a new book will feature bourbon cocktails and “the joy of creating them.”
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.
Bourbon Is My Comfort Food (image via University Press of Kentucky)
The book also features several “Cocktail Labs,” which invite readers to explore classic cocktail elements and experiment with flavors, textures, infusions, syrups, and garnishes.
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.
Wibbels is an award-winning mixologist, chair of the Bourbon Women Board of Directors, photographer, and digital content creator. She works with brands and companies to develop cocktails and deliver cocktail education for both the home mixologist and cocktail enthusiast, turning cocktail lovers into whiskey drinkers one drink at a time.
Her 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:
“If a Sazerac and a Manhattan had a love child, this would be their firstborn. Rich and complex, this cocktail dials up the spice with a licorice liqueur, a peppery rye whiskey, and amaro’s earthy coffee and chocolate notes. A touch of maple syrup sweetens and balances the cocktail and results in a thicker mouthfeel.”
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.
Gary Carter has been at the helm of metro newspapers, magazines, and television news programs as well as a radio host and marketing manager. He is a writer/editor/photographer/designer by trade, with more than 30 years experience in the publishing and marketing field. Gary enjoys working to build something great, whether...