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Bold and balanced
Our expert panel chooses their favourite bourbons — and the cocktails they make with them
Its name might be shrouded in mystery, but bourbon’s unmistakable flavour is anything but uncertain. Some believe it was named after Bourbon County in Kentucky, where early settlers first distilled whiskey using local corn, while others trace it to Bourbon Street in New Orleans, a key market for the spirit. Regardless of its name, what’s undeniable is bourbon’s distinctive taste thanks to the strict regulations that define it. By law, bourbon must be made from at least 51 per cent corn, distilled to no more than 160 proof, aged in new charred oak barrels, and bottled at no less than 80 proof. These standards, combined with time-honoured traditions, give bourbon its rich, complex flavour that continues to captivate whisk(e)y lovers worldwide.
We caught up with a panel of industry experts from B.C. and Ontario to uncover their go-to bourbons and the cocktails they love crafting with them. From tried-and-true classics like the Old Fashioned to inventive new creations, these cocktails reflect the versatility and character of bourbon, proving there’s a perfect tipple for every palate. So, grab your glass, and get ready to explore the bourbon picks and cocktails these pros can’t stop sipping.
The Orchardist
Recipe by Oliver Leung, co-owner of Suite 115 Cocktail Bar in Toronto.
0.75 oz Basil Hayden bourbon
0.75 oz Calvados
0.5 oz sweet vermouth
0.25 oz Bénédictine
0.25 oz chai syrup (see recipe)
2 dashes peach bitters
Garnish: orange peel (oils and twist)
The Borealis
Recipe by Tabytha Towe, bartender/server at Brix & Mortar Restaurant in Vancouver.
1.25 oz Basil Hayden bourbon
0.25 oz Mia Amata or similar amaro
0.25 oz Bénédictine
1 barspoon yellow Chartreuse
5 drops Ms. Better’s Cypress Bitters
Garnish: lemon peel (oils), fir pine or berry leaf, clip
The Thief’s Journal
Recipe by Josh F. Lindley, Toronto-based cofounder of Bartender Atlas.
• 1.5 oz Maker’s Mark bourbon
• 1.0 oz lemon juice
• 0.5 oz ginger syrup (see note)
• 0.25 oz Liquore Strega
• 1 dash Angostura bitters
• Garnish: mint leaf
Apple Spiced Old Fashioned
Recipe by Beth Havers, owner of Kinda Whisky Inc. in Toronto.
• 2 oz bourbon or rye whisky
• 0.5 oz Apple Spiced Syrup (recipe below)
• 2 to 3 dashes Angostura bitters
• Garnish: apple slice
Old Fashioned
This variation on the classic is by Lacey Roberts, bartender at Published on Main in Vancouver.
• 2 oz Mitcher’s Kentucky Straight Bourbon
• 0.5 oz demerara syrup (see note)
• 2 dashes Bark & Bitter Overtly Orange Bitters
• 4 drops The Japanese Bitters – Umami
• Garnish: expressed orange peel, cherry wood smoke (see note)
Sazerac
This variation on the classic is from Jessica Toews, bar manager at PiDGiN in Vancouver.
• 1 bar spoon absinthe
• 1 sugar cube
• 3 dashes Peychaud’s Bitters
• 2 oz Uncle Nearest 1856 bourbon
• Garnish: lemon twist
Where to Drink Right Now in “Bourbon City”: Louisville, Kentucky
On historic blocks in downtown Louisville, Whiskey Row along West Main Street is a modern drinkers’ paradise. Today, not just bourbon distilling but bourbon education is the thing: many distilleries now refer to themselves as “campuses” and tasting-room experiences often approach the level of masterclasses. Bourbon nerds abound.
The crop of downtown distillery tasting rooms means you don’t even have to leave Louisville to experience the range of Kentucky bourbon. Another bonus: these tasting rooms have great gift shops with brand swag, bourbon accessories and, of course, rare bottlings (more secret-stash stores are below, too). You can walk all of Whiskey Row in about 30 minutes, or hop on a Bird or Lime rental scooter to speed between stops — no impaired scooting, please!
Castaway Old Fashioned
Recipe courtesy of Lina Khandaker, Mallard Lounge at Fairmont Chateau Whistler.
1.5 oz Woodford Reserve bourbon
0.5 oz Taylor Fladgate 20-year-old Tawny Port
0.25 oz maple syrup
4 dashes Angostura bitters
Garnish: Amarena cherry and orange zest