Watch the magic happen in the 8-video series below. To stop play, just click the video.
Dan Lynch of Sweet Cheeks in Boston, MA kicks off the first episode of Libation Migration with a tutorial on making his very own cocktail creation, “The Asterism” – a sour made with Bulleit Rye and a star anise syrup.
Recipe for the Asterism:
Combine 1 egg white, 3/4 oz. fresh squeezed lemon juice, 3/4 oz. vanilla and star anise syrup, 1/4 oz. apricot brandy, 1 1/2 oz. Bulleit rye. Shake in cocktail shaker with ice. Lastly, double strain into coupe glass. Garnish with a star anise pod and a few drops of Angostura bitters for aromatic qualities.
Kat Hunter of Bourbon in Columbia, SC treats us to some instruction on making one of her fine cocktails, the “Frankly My Dear” – made with Bulleit Bourbon.
Recipe for the “Frankly My Dear”:
Start by chilling a coupe glass. Combine 2 oz. of Bulleit bourbon, 1/4 oz. of vanilla syrup, 3-5 dashes of black walnut bitters. Stir in a beaker with ice, and double strain into the coupe glass. Add a flamed orange zest for garnish and flavor.
Megan Barnes of McClellan’s Retreat in Washington, DC shows us how to make the “Virginia Creeper” – made with Bulleit Bourbon. Recipe below. Watch and learn.
Recipe for the Virginia Creeper:
Combine 1/2 oz. lemon juice, 1 oz. chai spiced apple cider, 2 oz. Bulleit bourbon. Give it a light shake in a cocktail shaker and pour into a glass with ice. Top it off with Blenheim’s spicy ginger ale.
Libation Migration goes continental with the Montreal edition, inviting Gabrielle Panaccio and Fabien Maillard. In the video, they remark on what made their visit interesting and show us how to make “l’Ange Gardien” – a Bulleit Bourbon cocktail that shows off the pair’s talent for syrups, (their line of syrups is available through Le Lab’s website.)
Recipe for l’Ange Gardien:
Combine 1 egg white, 1 oz. falernum syrup, 1 oz. lemon juice, 1/2 oz. elderflower liqueur, 1 oz. Bulleit bourbon. Shake in a cocktail shaker and pour into a rocks glass with ice. Top with 1/2 oz. of port.
In the fifth installment of Libation Migration, Brad Farran and Travis St. Germain of Clover Club in Brooklyn, NY show us how to make the “Barrymore Room” cocktail, made with Bulleit Bourbon.
Recipe for the Barrymore Room:
Take 1 strawberry and muddle in shaker. Add 1/2 oz. of simple syrup, 1/2 oz. lime juice, 1/2 oz. punt e mes, 1 1/2 oz. bulleit bourbon, 1 egg white. Shake with ice, then fine strain with a tea strainer.
Rebecca Monday of Curio in Columbus, Ohio came to MG coincidentally on Columbus day and had a cocktail menu that was noncontrovearsally amazing. Here, she shares her recipe for the Silver Dollar Pony.
Recipe for the Silver Dollar Pony:
Combine 1 1//2 oz Bulleit bourbon, 1 1/2 oz Aperol, 1/2 oz fresh lemon juice, 1/2 oz of Demerara sugar, 2 dashes of Angostura bitters. Shake. Double strain over a rocks glass. Garnish with a flamed orange.
Luke Edson of the Berry & Rye in Omaha, Nebraska shares his cocktail recipe for the Dark Side, a cocktail on the Berry & Rye menu.
Recipe for the Dark Side:
Combine 2 oz Bulleit Rye, 1/2 oz tarragon simple syrup, 1/2 oz dry masala, 3/4 oz homemade bitter chocolate liqueur, 2 dashes of orange bitters in a beaker. Add ice and stir. Strain into a coupe glass.
In Libation Migration’s final episode, beloved bartender of Kimball House in Atlanta, GA Miles McQuarrie shows us how to make his take on an Old Fashioned, using Bulleit whiskey. As he describes, the theme for the finale was a midcentury cocktail party, taking classic drinks and giving them a twist.
Recipe for a somewhat interesting take on an Old Fashioned:
Combine 1/4 oz sorghum syrup (3 parts sorghum to 1 part water), 4 dashes Angostura bitters, 10 drops acid phosphate, 2 dashes caraway tincture, ice, 2 oz. Bulleit rye in a beaker. Stir. Strain into a rocks glass over a big rock. Garnish with a lemon peel and an orange peel.
From MG Road