Bourbon Coolers Recipes

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KENTUCKY COOLER



Kentucky Cooler image

Provided by James Briscione

Categories     beverage

Time 1h35m

Yield 4 servings

Number Of Ingredients 9

Brown sugar-bourbon seasoning, such as McCormick's Brown Sugar-Bourbon Seasoning, for rimming glasses
1 Meyer lemon, sliced into wheels, plus 12 ounces fresh lemon juice (peel reserved for Meyer Lemon Simple Syrup, recipe follows)
8 ounces Meyer Lemon Simple Syrup, recipe follows
16 ounces bourbon, such as Marker's Mark
Tonic water, for topping off drinks
Fresh mint sprigs, for garnish
Zest of 2 Meyer lemons, removed in strips with a vegetable peeler
1 cup sugar
1 teaspoon kosher salt

Steps:

  • Place the seasoning mix on a small plate. Rub the rims of 4 rocks glasses or mason jars with one of the lemon slices, then dip into the seasoning mix. Fill the glasses with ice.
  • Fill a pitcher halfway with ice cubes. Add the lemon juice, Meyer Lemon Simple Syrup and bourbon. Stir until thoroughly chilled.
  • Pour the cocktail into the glasses and top each with a splash of tonic. Garnish each with a mint sprig and some lemon wheels. Serve immediately.
  • Place the lemon zest in a heatproof bowl. Combine the sugar and salt with 2 cups water in a saucepan and bring to a boil, stirring to dissolve the sugar. Pour the boiling mixture over the lemon peels and let steep 20 to 30 minutes. Strain through a fine-mesh strainer and cool. Store in an airtight container in the refrigerator for up to 2 weeks.

BOURBON COOLERS



Bourbon Coolers image

Provided by Food Network Kitchen

Categories     beverage

Time 10m

Yield 1 serving

Number Of Ingredients 0

Steps:

  • Combine 6 ounces each bourbon and fresh orange juice in a large cocktail shaker. Add 5 to 6 tablespoons pure maple syrup and fill with ice. Cover and shake vigorously for 1 minute, then strain into 6 chilled champagne flutes. Top with your favorite dry sparkling white wine and garnish each drink with an orange peel twist.

CINNAMON COOLER



Cinnamon Cooler image

This bourbon cocktail brings warming spices into a crisp cooler. For the cinnamon apple spice tea, steep one cinnamon apple spice tea bag (such as Celestial Seasonings) in six ounces hot water for 2 minutes. Let cool to room temperature before using.

Yield Makes 1 cocktail

Number Of Ingredients 6

1¼ oz. Angel's Envy Port Finish Bourbon
1 oz. cinnamon apple spice tea, brewed and cooled (see headnote)
½ oz. maple syrup (grade A)
½ oz. lemon juice
1 oz. chilled sparkling water
Garnish: apple slice, such as granny smith

Steps:

  • Combine bourbon, cinnamon apple spice tea, maple syrup, and lemon juice in a cocktail shaker and fill with ice. Shake briefly to chill, about 5 seconds. Strain into ice-filled highball glass. Top with sparkling water and garnish with apple slice.

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