Whisky Cocktail

1 Dash Angostura Bitters. (1 dash Boker’s Bitters)
4 Dashes Syrup. (1 tsp Small Hand Foods Gum Syrup)
1 Glass Canadian Club Whiskey. (2 oz Buffalo Trace Bourbon)

Stir well and strain in cocktail glass. Add a cherry (Ooops, my cherries are in questionable shape, so I couldn’t face putting one in. Instead I Squeezed a Lemon Peel over the glass and dropped it in.)

Boy, this Buffalo Trace Bourbon isn’t for the faint of heart, that’s for sure. I guess I’m used to Bourbon with a bit more finesse, like the Eagle Rare or Evan Williams Single Barrel, but the Buffalo Trace had a harshness I wasn’t used to in this simple preparation.

I also thought it would be kind of fun to whip out Adam Elmegirab‘s reproduction of Boker’s Bitters, (Available online from Cocktail Kingdom,) for this old school cocktail.

I went a little light, I guess, with the Boker’s. Found them pretty mildly flavored, at least compared to Angostura. Could have gone with at least 2 dashes to stand up to the flavor of the Bourbon. Nicely old fashioned flavor, though, and good in this cocktail.

Anyway, this is a “Cocktail” all right, nothing complicated, but delicious all the same.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.