{"id":69,"date":"2011-05-17T23:43:59","date_gmt":"2011-05-18T06:43:59","guid":{"rendered":"http:\/\/www.ryotakahashi.com\/blog\/?p=69"},"modified":"2011-05-17T23:43:59","modified_gmt":"2011-05-18T06:43:59","slug":"the-battle-of-bourbon","status":"publish","type":"post","link":"http:\/\/www.ryotakahashi.com\/blog\/archives\/69","title":{"rendered":"The Battle of Bourbon"},"content":{"rendered":"<p>A couple of months ago, when I tried making a Manhattan at home, I didn&#8217;t really like it. For me, it was far too strong. But it&#8217;s a classic. And bourbon is one of those basic liquors that every bar has.<\/p>\n<p>So I thought, there must be some way to make bourbon palatable. I don&#8217;t like straight vodka shots, but I love greyhounds. There has to be a way to do something similar to bourbon, right? How difficult could it be to make two ounces of bourbon palatable?<\/p>\n<p>Well, as it turns out, it&#8217;s quite difficult.<\/p>\n<p><a href=\"http:\/\/www.flickr.com\/photos\/evillemur\/5702312351\/\" title=\"IMG_4302 by evillemur, on Flickr\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3038\/5702312351_26a68b3e58.jpg\" width=\"375\" height=\"500\" alt=\"IMG_4302\"><\/a><\/p>\n<p><strong>Ruby Manhattan<\/strong><br \/>\n2 oz bourbon<br \/>\n1.5 oz ruby port<br \/>\ndash Angoustra bitters<br \/>\norange twist<br \/>\nmaraschino cherry<\/p>\n<p>It seems that people don&#8217;t usually mix juice with bourbon. So I went with this ruby port recipe. I thought the sweetness of the port would make this drink more palatable than the original, but&#8230; it was still really strong. I couldn&#8217;t really even taste the port. Perhaps some more port would have helped. But that was definitely a fail.<\/p>\n<p><a href=\"http:\/\/www.flickr.com\/photos\/evillemur\/5702312633\/\" title=\"IMG_4311 by evillemur, on Flickr\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm6.static.flickr.com\/5264\/5702312633_897780fd9b.jpg\" width=\"375\" height=\"500\" alt=\"IMG_4311\"><\/a><\/p>\n<p><strong>Bourbon Milk Punch<\/strong><br \/>\n2 oz bourbon<br \/>\n3 oz milk<br \/>\n1 teaspoon simple syrup<br \/>\n1\/4 teaspoon vanilla extract<\/p>\n<p>Since port wasn&#8217;t doing it, I thought milk would be better for mellowing out the taste of bourbon. I sampled some of this bourbon milk punch after I made it as described, but it was still very alcoholic, so I added 2 more ounces of milk and an extra teaspoon of simple syrup. It still wasn&#8217;t enough. It tasted mostly like bourbon to me.<\/p>\n<p><a href=\"http:\/\/www.flickr.com\/photos\/evillemur\/5725309518\/\" title=\"IMG_4330 by evillemur, on Flickr\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm3.static.flickr.com\/2091\/5725309518_60534f1823.jpg\" width=\"375\" height=\"500\" alt=\"IMG_4330\"><\/a><\/p>\n<p><strong>Bourbon Chocolate Milk Punch<\/strong><br \/>\n2 oz bourbon<br \/>\n1 oz creme de cacao<br \/>\n5 oz milk<\/p>\n<p>Next, I tried creme de cacao instead of simple syrup, for a more chocolatey flavor. It still tasted mostly like bourbon. I&#8217;m guessing that I need a lot more sugar to really make this drink pleasant.<\/p>\n<p>In the end, I failed. Maybe two ounces was just too ambitious. I&#8217;ll try going with a single ounce next time, and see if using a whole bunch of milk and sugar would make a slightly alcoholic milky drink.<\/p>\n<p>Or I could just give up and mix bourbon with Coke. That&#8217;s easy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A couple of months ago, when I tried making a Manhattan at home, I didn&#8217;t really like it. For me, it was far too strong. But it&#8217;s a classic. And bourbon is one of those basic liquors that every bar &hellip; <a href=\"http:\/\/www.ryotakahashi.com\/blog\/archives\/69\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[74,72,24,25,78,140,139],"class_list":["post-69","post","type-post","status-publish","format-standard","hentry","category-mixology","tag-angoustra-bitters","tag-bourbon","tag-cocktails","tag-manhattan","tag-maraschino-cherries","tag-milk-punch","tag-port"],"_links":{"self":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/posts\/69","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/comments?post=69"}],"version-history":[{"count":0,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/posts\/69\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/media?parent=69"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/categories?post=69"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ryotakahashi.com\/blog\/wp-json\/wp\/v2\/tags?post=69"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}