If you're a wine drinker then you know come summer, reds are out and roses are in. Vice Versa, reds are the reigning champions for winter, roses hibernate and whites tend to appear here and there throughout the year.
What do you if you're a bourbon drinker when warm weather hits? Ok, yes. You could ditch it for rum, tequila or gin. However, I'm not ready to and really don't want to. Instead, you find a way to elevate bourbon with bright citrus notes and fresh summer ingredients. Oh, and Campari......you knew it was going happen.Actually, our inspiration came from an old copy of The Local Palate. The wife found a recipe by Josh Streetman out of Columbia, SC. Bourbon and Campari are lightened up with a refreshing lemon thyme simple syrup (the original recipe called for Irish whisky). I opted to try this one as the wife was dying to try a new take on a Manhattan by Jeff Faile from Casa Luca in DC. Either way you go, they're both tasty libations to kick off the grilling season.His Cocktail - The Fishing Journal
1 1/2 oz bourbon (or Irish Whisky)
1/2 oz Campari
1/2 oz lemon-thyme simple syrup (used 1/4 oz)
Lemon-Thyme Simple Syrup
1 lemon peel
1/2 lemon extract (we used lemon juice)
1/2 bunch fresh thyme
1/2 cup sugar
1/2 cup water
Combine all ingredients in a saucepan and bring to gentle boil, stirring until the sugar dissolves. Turn down to a simmer and let cook on low heat for 15 min. Strain, discarding solids and allow to cool to room temp. Cover and refrigerate.
In a cocktail shaker filled with ice, all all of the ingredients. Shake until chilled. Strain into a coupe glass.
Her Cocktail - Il Palio
2 oz bourbon
1 oz sweet vermouth
3/4 oz Campari
2 oz water
Mix and freeze into one large ice cubeFor cocktail
Place Campari Ice cube into an old fashioned glass. Add the remaining ingredients.