Coming this spring, a new book will feature bourbon cocktails and “the joy of creating them.”
Bourbon is my comfort food, by Heather Wibbels, features 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 continue to share these recipes with friends and family, expanding their whiskey horizons.
Wibbels said in a prepared statement that to present classic bourbon cocktails, like the Old Fashioned, Manhattan, Whiskey Sours, Highballs or Juleps, in an accessible way, you’ll build your home bar and learn the basics of cocktail techniques.
The book also features several “Cocktail Labs”, which invite readers to explore elements of classic cocktails and experiment with flavors, textures, infusions, syrups and garnishes.
Bourbon is my comfort food features 140 recipes and serves as an introduction to manipulating flavors and balancing 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 spirit.
She celebrates with cocktails from the Bourbon Women leadership team, branches across the country and winners of the group’s annual Not Your Pink Drink contest.
Wibbels is an award-winning mixologist, board chair of Bourbon Women, photographer and digital content creator. She works with brands and companies to develop cocktails and deliver cocktail education to both the home mixologist and cocktail enthusiasts, turning cocktail enthusiasts into whiskey drinkers one drink at a time.
His book, published by University Press of Kentucky, is scheduled for release May 3, 2022.
Here is an extract and a recipe from Bourbon is my comfort food:
“If a Sazerac and a Manhattan had a child in love, it would be their firstborn. Rich and complex, this cocktail lifts the spice with licorice liqueur, peppery rye whiskey and the earthy coffee and chocolate notes of amaro. A touch of maple syrup sweetens and balances the cocktail and gives 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 thoroughly chilled. Strain into a chilled coupe glass and garnish.