Cocktails to Cool Off With
Originally published in The Bourbon Review Summer 2015
W&P Design has been busy the last couple of years with bringing imbibers stylish barware for at-home use or an on-the-go lifestyle like the Mason Shaker and Old Fashioned Carry on Cocktail Kit. This team has recently also gotten into the publishing business, penning Shake: A New Perspective on Cocktails in 2014 that showcases seasonal cocktails to accommodate their Mason Shaker. They also just recently released Infuse: Oil, Spirit, Water a guide dedicated to altering the taste of the three mentioned liquids in the title.
Both books are filled with recipes perfect for entertaining with photographs that illustrate a homely-style that is becoming W&P’s trademark. Here are some recipes from Shake and Infuse that incorporate everyone’s favorite brown water, Bourbon.
Rosemary Maple Bourbon Sour From Shake: A New Perspective on Cocktails
Makes two drinks
3 shots Bourbon
1 and 1/2 shots fresh lemon juice
3/4 shot dark amber maple syrup
1 large sprig of rosemary (plus 2 small sprigs for garnish)
1.) Crush the large sprig of rosemary in your hand and add it to the shaker.
2.) Add the Bourbon, lemon juice, maple syrup, and ice to above the level of liquid and shake vigorously for 15 seconds.
3.) Strain the mixture into rocks glasses containing large cubes of ice and garnish with remaining rosemary sprigs.
Reprinted from Shake: A New Perspective on Cocktails. Copyright © 2014 by Eric Prum and Josh Williams. Photographs copyright © 2014 by Eric Prum and Josh Williams. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC
Peach Bourbon From Infuse: Oil, Spirit, Water
2 fresh peaches, peeled, pitted, and cut into eighths
14oz of Kentucky Bourbon
1.) Place the peaches in a 16oz Mason jar and add the bourbon. Seal and shake just to combine.
2.) Let sit in a cool, dark place for four weeks to allow the Bourbon to infuse.
3.) Strain the infused Bourbon through cheesecloth, squeezing out excess liquid from the peaches. The infusion will keep for up to one year stored in a cool, dark place.
Spiced Peach Bourbon Old Fashioned From Infuse: Oil, Spirit, Water
Makes one cocktail
1 cube of cane sugar
5 dashes of aromatic bitters
3oz of Peach Bourbon
1 stick of cinnamon (plus 1 to garnish)
1 slice of fresh peach (to garnish)
1.) Add the cane sugar cubes and bitters to a cocktail mixing glass.
2.) Muddle the ingredients in the bottom of the mixing glass until the sugar has mostly dissolved. Add the Peach Bourbon and spices.
3.) Add ice to above the level of the liquid and stir for 15 seconds. Strain the mixture into a rocks glass containing a single large cube of ice.
4.) Garnish with the remaining cinnamon and peach slice.
Reprinted from Infuse: Oil, Spirit, Water. Copyright © 2015 by Eric Prum and Josh Williams. Photographs copyright © 2015 by Eric Prum and Josh Williams. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.