Okay, I said I was going to write about grenadine, and I will. Someday. Also about tonic, but I’m still learning some of the finer points on that.
What I have in front of me now, however, is too tasty to wait.
I went up to Portland, OR for Turkey Day to visit my mother’s side of the family – my wonderful Aunt Jocelyn and Uncle Tom (yes, “Uncle Tom”) and my wonderful cousins Joanne and Sherri, and their undeserving husbands, Gordon and Jeff. (And I know from undeserving husbands, as I’m the president of that club.)
So I craftily manipulated the family plans, and guided the “adult night out” (myself, my cousins, and our spouses) to Clyde Common, to see PDX’s highest profile bartender, Jeffrey Morgenthaler. It ended up being worth the visit, several times over. More on this later.
Star, my Trophy Wife, saw a drink with Bourbon and lemon juice and stopped reading the Clyde Common cocktail menu. That was the Bourbon Renewal. I was chatting with Mr. Morgenthaler about Rye Whiskeys, and he made a tasty “West Coast” Old Fashioned for me out of Jefferson’s Straight Rye Whiskey 10 yr., and I did not complain.
But this is about the Bourbon Renewal. Here’s his recipe, what he published on his blog way back in ‘aught-4:
- 2 oz Bourbon (Morgenthaler recommends Woodford Reserve. I’ll not gainsay him, but I had Bulleit on hand)
- 1 oz lemon juice (Morgenthaler specifies “fresh” – I don’t recognize any other kind)
- 0.5 oz Crème de Cassis
- 0.5 oz simple syrup (1 to 1)
- 1 dash Angostura bitters (or similar aromatic)
It’s got lemon juice, so you should shake, but you might get away with stirring all the ingredients before pouring over (cracked) ice with a lemon slice garnish.
My Crème de Cassis has been languishing in the back of my liquor cabinet in between rounds of Kir Royale, but it’s painfully obvious (now) how well the currant liqueur goes with Bourbon and lemon juice. Fruity berry flavors, the sharp citrus and the sugar balancing, and the smoky sweetness of the Bourbon. Lovely.