Smooth, Tropical, and a Little Extra: 3 Bourbon Cocktails

Welcome back friends, it's Anders. Today we are making three summer bourbon cocktails. Three summer bourbon cocktails, bourbon summer cocktail. We're making three drinks for summer that have bourbon in them. Recently we did a video all about bourbon and that got me thinking, I just want a few drinks that have bourbon in it. And I'm going to show you what we are making here. It's just this real quick list. If you're new to the channel, hit that subscribe button for more tips and recipes. And let's go make three summer bourbon drinks to the bar. Let's get right into it. Number one, the bourbon sweet tea. This is an original of mine. And if I'm going to be honest, it's probably not the most clever of names I've had when it comes to cocktails, but it is bourbon. It's tea and it's sweet, but it's not made with actual sweet tea, which is a thing in the American South. And we're not here to talk about that. What gives it a sweetness is, well, a little bit of sugar, but also a peach liqueur. So it's kind of a bourbon peach tea. You can call it whatever you want. I just hope you give it a try. This one does have an interesting ingredient. If I do say so myself, it has a little something called Amaro. So let's make it. In a shaking tin, start with an ounce and a half of bourbon. I like a high rye bourbon, but that's personal preference. To that, add one ounce of Amaro Nonino. This is a lighter Italian Amaro. If you like paper planes, you probably already have a bottle of this. There aren't many cocktails that specifically call for Amaro Nonino. This is one of them. If you'd like, you could try Montenegro is another good one here. Then add half an ounce of peach liqueur to that half an ounce of fresh lemon juice. We got to keep this bright. Half an ounce of a semi-rich simple syrup. So one and a half parts sugar to one part water, and then four ounces of a chilled black tea. So this drink might take a little forethought. You're going to have to make the tea and let it chill. You don't want to add the hot tea here because now we're going to add a little bit of ice. You don't need a whole lot of ice. We don't want super dilution and we're going to pour this on the rocks anyway. Give it a quick shake. Add air that's going to actually fluff up the cocktail and double strain into an ice filled glass. I like a jar here. It just feels appropriate. You can single strain if you want. I don't care. And then garnish with a big sprig of mint. That's it. There is the bourbon sweet tea. Cheers. The bourbon sweet tea. Cheers. Look at that, huh? That looks extremely refreshing. I would enjoy this right in front of you right now. Cheers. And got a nose full of mint there. I mean, that's just, it's dangerously good. With that amount of tea, you don't get a super punchiness from the bourbon. You definitely taste it because it is in there. The peach is very subtle. The Amaro just gives it a little bit of extra depth. I once said this is a bitter cocktail, but it does have like a bitter component on the finish. So I like it very, very much. Onto number two. But first a quick word from our sponsor. Is there like a cool way to do this or? Today's video is sponsored by Z-Biotics. Z-Biotics pre-alcohol probiotic drink is the world's first genetically engineered probiotic. It was invented by PhD scientists to tackle rough mornings after drinking. Here's how it works. When you drink, alcohol gets converted into a toxic by-product in your gut. It's this by-product, not dehydration, that's to blame for your rough next day. Pre-alcohol produces an enzyme to break this by-product down. Just remember to make Z-Biotics your first drink of the night. Drink responsibly and you'll be feeling your best tomorrow. If you want to try it for yourself, click the link down below or use this QR code to receive 15% off your first order. Z-Biotics is backed with 100% money back guarantee. If you're not satisfied, they'll refund your money. No questions asked. And remember, always drink responsibly. Thank you, Z-Biotics. On to the film. On to number two, the Hale Kulani. Some of you may have remembered we featured this on the channel not that long ago. It is a tiki drink that calls for whiskey, specifically bourbon. However, I like to split this base with bourbon and rye. If you want, you could just use bourbon and it's gonna be very good. In a shaking tin, start with three quarters of an ounce of bourbon. To that, add three quarters of an ounce of rye or again, if you'd like, just add an ounce and a half of a good bourbon. To that, add half an ounce of a rich demerara syrup. This is two parts sugar to one part water. Half an ounce of fresh lemon juice, half an ounce of fresh orange juice, half an ounce of fresh pineapple juice, and then a bar spoon of really good grenadine. Of course, I've got my grenadine that I made in partnership with Portland Syrups. We'll link down below if you want to grab that. Otherwise, use whatever good grenadine you have on hand. And then finally, one full dash of Angostura bitters. Add ice and shake. Double strain into a cocktail glass and garnish with some little frond things. You know, those little spikies. Garnish with pineapple fronds. There we have the Jaleculani. Cheers. Careful with this one. If you garnish it the same way I do, there is a risk of getting poked in the eye. Cheers. That is really good. There's so much going on here. You definitely get the fruit juices. You get the brightness from the lemon. I think the lemon is very important here. The pineapple gives it a tropical feel. The orange just adds to the juiciness. And then you get a little bit of the tart grenadine, but the rich Demerara syrup. I really am a big fan of this drink. I played around with just bourbon and just rye. And for me, I like a little bit of each. Also, I want to point out that all of these cocktails have a nice frothy head to them. In fact, we are going to see it even more in our last cocktail, the Bourbon Lift. Now, this is obviously a bourbon-based cocktail. It was created about 10, 15 years ago out in San Francisco by Eric Atkins, the bartender out there. It's kind of a nod to something called a New York egg. Well, I don't know, what is it? Egg cream. No, please don't show that. It is a nod to a New York egg cream, which I'm not all that familiar with, but I do know what it is. I didn't grow up in New York. Think of a chocolate milk soda. So there's chocolate syrup, milk, or cream, and soda water. So it's kind of fizzy and it foams up really big. There is absolutely no egg in an egg cream. And there's no egg in this drink either, but it does have bourbon. So we are making it today. In a shaking tin once more. Start with an ounce and a half of bourbon. I'm switching up the bourbon here. I'm doing a double-oaked bourbon, which has a stronger charred flavor that I think is gonna go really good against the heavy cream and the coffee liqueur. Half an ounce of a coffee liqueur. I've tried this with a few different coffee liqueurs, and my personal favorite is the St. George Nola coffee liqueur, which I believe is what Eric Adkins used in his original recipe. To that, add half an ounce of Orgeat. You can use store-bought or make your own. If you want, I've got an easy recipe down below. And half an ounce of heavy cream. Add ice and shake about 15 seconds or so, maybe even a little bit longer. We wanna shake it nice and hard, nice and hard, because we want stiff cream. Then in a highball glass, double strain, and then pour in either soda water or sparkling water. I just have a Topo Chico here. It's gonna work just great. But slowly pour in about three ounces. In fact, do this in two stages. So pour in about an ounce to two ounces. Let it sit. Give it a little tap to help push the air up out of the cocktail. Let that foam settle, and then slowly pour in another ounce to an ounce and a half. That is going to push the foamy top up out of the glass like a chimney. It gives it a fluffiness, which is the nod to the egg cream. No garnish necessary. There we have the bourbon lift. Cheers. Well, that is just dessert. I don't know about egg cream, but for me, my first thought is like a root beer float, kind of a melted root beer float. I really like it. It is like dessert. And if you want a stronger, kind of more robust coffee flavor, go with Mr. Black. I've tried it with that. That works really well. Other coffee liqueurs tend to be a little bit sweeter. Not that that's a bad thing, but, you know, to each their own. I really do like the St. George NOLA coffee liqueur in this one, though. And I will say, this is the first time I've tried it with the double-oaked bourbon, and this is probably my favorite. I get strong vanilla flavors and kind of that toasty note that goes really well. The cream can kind of tone down a lot of stronger flavors. So I feel like if you've got a finished bourbon, that works really well in this cocktail. So there it is. Do I have a favorite? No. I think they're all delightful. There are actually a good number of bourbon cocktails that are suited for summer. You know, you think of a mint julep, or if you make a whiskey smash with bourbon, there's a lot you can do. So let me know what you're drinking down below. Thank you so much for watching. Thank you for, you know, for watching. Thank you, Zbiotics, for sponsoring today's film. As always, don't forget your merch. Sign up for the newsletter. I will see you next time. Cheers.