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Bourbon Mixology 50 Bourbon Cocktails from 50 Iconic Bars

Bourbon Mixology 50 Bourbon Cocktails from 50 Iconic Bars

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Bourbon Mixology 50 Bourbon Cocktails from 50 Iconic Bars

213 pagine
1 ora
Oct 27, 2015


The key to a great bourbon cocktail is to produce a drink which complements the flavor profile of the bourbon and doesn’t mask it. After all, we’re not talking about any old hooch here. Bourbon is the all-American spirit created and made in the United States of America. It truly is our contribution to the world of distilled spirits.

Author Steve Akley has gathered 50 unique bourbon cocktails from 50 iconic bars. In fact, it’s actually 53 unique cocktails from 52 iconic bars but that title just didn’t sound as good. One submitted two cocktails that fit in its chapter and two other locations submitted cocktails after the book was complete but prior to the final layout being completed. Steve elected to include them and figures they are a great “value add” taking the cocktail count beyond the stated amount.

By the way, we’re not talking the “same old/same old” here. We’re talking about signature cocktails from some of the greatest drinking establishments in the United States.

Take a look at this lineup of participants:

Bale of Hay Saloon/Virgina City, Montana

Big Star/Chicago, Illinois

Bourbons Bistro/Louisville, Kentucky

Bourbon and Branch/San Francisco, California

Bourbon House/New Orleans, Louisiana

Bub City/Chicago, Illinois

Buckhorn Exchange/Denver, Colorado

Buffalo Bodega Gaming Complex/Deadwood, South Dakota

Butter Run Saloon/St. Clair Shores, Michigan

Down One Bourbon Bar and Restaurant/Louisville, Kentucky

E. Smith Mercantile/Seattle, Washington

El Gaucho/Seattle, Washington

El Moro Spirits & Tavern/Durango, Colorado

Equus and Jack’s Lounge/Louisville, Kentucky

The Esquire Tavern/San Antonio, Texas

FAR BAR/Los Angeles, Calfornia

Forbidden Island Tiki Lounge/Alameda, California

Gallagher’s Restaurant/Waterloo, Illinois

Hard Water/San Francisco, California

Herbie’s Vintage 72/St. Louis, Missouri

Jack Rose Dining Saloon/Washington, DC

Martin’s Tavern/Washington, DC

Mike Shannon’s Steaks and Seafood/St. Louis, Missouri

Miller House/Owensboro, Kentucky
Mongoose versus Cobra/Houston, Texas

9th Street Public House/Columbia, Missouri

Old Ebbitt Grill/Washington, DC

Old Major/Denver, Colorado

Parlay Social/Lexington, Kentucky

Parson’s Chicken and Fish/Chicago, IL

Peacock Alley/Bismarck, North Dakota

The Pope House Bourbon Lounge/Portland, Oregon

The Porthole Restaurant and Pub/Portland, Maine

Red Moon/Put-in-Bay, Ohio

The Roosevelt/Richmond, Virginia

The Round Robin Bar at Intercontinental The Willard/Washington, DC

Sable Kitchen & Bar/Chicago, Illinois

Sanctuaria Wild Tapas/St. Louis, Missouri

Seviche, A Latin Restaurant/Louisville, Kentucky

Sloppy Joe’s/Key West, Florida

St. Charles Exchange/Louisville, Kentucky

The Sugar House/Detroit Michigan

Talbott Tavern/Bardstown, Kentucky

The Tavern In Old Salem/Salem, North Carolina

Tonga Hut/Palm Springs, California

The West End Tavern/Boulder, Colorado

Whiskey Bar/Milwaukee, Wisconsin

Whiskey Kitchen/Nashville, Tennessee

Windmill Lounge/Dallas Texas

Wiseguy Lounge at Goodfellas Pizzeria/Covington, Kentucky

Bring home the spirit of these iconic bars by recreating their signature bourbon cocktail by picking up a copy of this edition of Bourbon Mixology!

Oct 27, 2015

Informazioni sull'autore

Steve Akley is a lifelong St. Louis resident. He grew up in, and now lives with his family in the south St. Louis county community of Oakville. While it took him more than 40 years (okay, 45) to get his first book published, doing so has caused a flurry of creative ideas for new works. With a simple direction of writing about subject matter that he likes, he has a lot of potential material to write about. He looks forward to getting more of his ideas out there for others to enjoy. He thanks you for your interest in his work!

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Bourbon Mixology 50 Bourbon Cocktails from 50 Iconic Bars - Steve Akley


344 West Wallace

Virginia City, MT 59755

(406) 843-5700




Kay & Gay Rossow (twin sisters)

Note: Bale of Hay Saloon is operated mid-May to mid-September

Tarantula Juice

Originally made in town during the gold mining days with bourbon, gun powder and tobacco juice. It killed about half the guys who drank it. Ours tastes much better, and hasn't killed anyone... yet!

Submitted by: Bale of Hay Saloon

Serve in a rocks glass:

- 1 ½ ounces Willies Distillery Big Horn Bourbon

- ¾ ounce sweet vermouth

- 2 small dashes Angostura Bitters

- Maraschino cherry

- Add bourbon, vermouth and bitters to a mixing glass of ice

- Stir and strain into a rocks glass

- Garnish with a maraschino cherry

Big Star

1531 N. Damen

Chicago, IL 60622



Tiger Eyes

Big Star opened with plans to be a quiet little whiskey forward taqueria. That lasted about two seconds. With our cheap beer flowing, bonded shots of the day and Chef Paul Kahan designed tacos taking their hold on our city, we've shifted. We're often busy, and getting conceptually interesting Manhattans out to guests isn't always easy... but, we do always try to push the possibilities of that drink, subbing in interesting amaros that allow for layers of taste to shine through even during peak busy times. Tiger Eyes is just that -- a touch herbal, slightly sweet but with a light dry finish.

Submitted by: Laurent Lebec, Beverage Manager

Serve in an old fashioned glass:

- 2 ounces Buffalo Trace Bourbon

- ½ ounce Amaro Ciociaro

- ¼ ounce Luxardo Maraschino Liqueur

- ¼ ounce dry vermouth

- Add a dash of Angostura to an old fashioned glass along with rest of ingredients

- Stir

- Strain onto fresh ice and top with wormwood bitters

Bourbons Bistro

2255 Frankfort Avenue

Louisville, KY 40206

(502) 894-8838




Jason Brauner, Co-Owner

John Morrison, Co-Owner

Maple Bacon Old Fashioned

Submitted by: Created by Bourbons Bistro Bar Manager, Jeff Shaw. Submitted by Event Manager, Annie Harlow. 

Serve in a rocks glass:

- 2-3 ounces Knob Creek Bourbon Maple Bourbon

- Orange

- Cherry

- Bitters

- Bacon Simple Syrup (see recipe below)

- In a rocks glass, muddle orange, cherry, bitters and bacon simple syrup

- Fill with bourbon and top with ice

Bacon Simple Syrup

- Combine: bacon fat, sugar and warm water

- Filter

Bourbon and Branch

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