Hashing out the sour mash
For cocktailians who stick to clear spirits, Bourbon’s smoky, spicy character can be a bit daunting. But these days, bartenders are more readily reaching for the brown stuff, adding it to the shaker for complex libations both classic and contemporary. Since eschewing it completely means missing out on a whole category of drinks so fitting for this time of year, read on for some tips for Bourbon newbies seeking to learn more about this brooding, all-American, corn-based spirit.
For more Bourbon recipes, I'd suggest picking up a copy of the newly released book by Fred Thompson called "Bourbon: Fifty Rousing Recipes for a Classic American Spirit". It's packed with classic and modern libations that make it easy to be a Bourbon convert. It's definitely making a believer out of this gin lover!