Editor’s note: This is the third article in a three-part series called the Art of Making Whiskey, which culminates in a special tasting event on December 7 with the award-winning Woodford Reserve bourbon.
Curious about Woodford Reserve’s old-school distillation process? Want to learn how to make cool cocktails from some of Houston’s best mixologists? Then buy your ticket to the Art of Making Whiskey event on December 7. There you can watch Judith Piotrowski of Weights and Measures, Older Aguilar of El Big Bad, and Caleb Gutierrez of Stone’s Throw as they shake up these tasty bourbon-based cocktails.
Feeling adventurous? Follow the recipes below and try your hand at these creative concoctions with Woodford Reserve.
Mixologist: Judith Piotrowski
Bar: Weights and Measures
Drink name: A Cold Cure
Inspiration for cocktail: The basic thought is at this time of year, everyone begins to crave classic warm drinks, but it’s never quite cold enough here to enjoy them.
So I’ve taken a classic, a hot toddy, known for its ability to make one feel better, and made it appealing in this Texas weather. And, boom, you have A Cold Cure.
Ingredients:
2 oz. Woodford Reserve
1 oz. lemon juice
3/4 oz. honey/clove syrup
2 drops rhubarb bitters
Instructions:
Shake ingredients and serve on the rocks.
Mixologist: Older Aguilar
Bar: El Big Bad
Drink name: Crumb Catcher
Inspiration for cocktail: November is a month we know as Movember, when guys don’t shave their facial hair for the entire month to promote awareness for prostate cancer. The “Got Milk?” commercials came to mind.
I knew I couldn’t get a beard on people, but I could get a temporary mustache on them — even women. This made me think of egg whites and the Colleen Bawn cocktail made with an egg and Benedictine.
Knowing that I wanted to put foam mustaches on people, I thought of a name that some might get, and others would find fun once they knew where it came from. I call it the Crumb Catcher because that’s what beards and mustaches do.
Ingredients for cocktail:
2 oz. Woodford Reserve
3/4 oz. apricot pear syrup
1/2 oz. lemon juice
Flamed Yellow chartreuse
Ingredients for foam:
4 egg whites
6 oz. Kinsman
2 oz. lemon Juice
2 oz. water
2 oz. Benedictine
Instructions for foam:
In a canister, add all ingredients, close lid, then use two charges for dense and stable foam.
Instructions for cocktail:
In mixing glass, pour syrup, fresh squeezed lemon juice, and Woodford Reserve. Add ice and shake for 15 seconds.
Transfer to canister and shake vigorously for 20 seconds. Then place a small amount of foam at the bottom of a chilled coupe. Pour shaken cocktail on top of foam.
Double strain first. If there’s a small hole on the foam after you pour the cocktail, squeeze some more foam over it to cover it up. Finally, place yellow chartreuse in a misto atomizer, pump before you use, then light. Facing your cocktail, spray once or twice over foam.
Mixologist: Caleb Gutierrez
Bar: Stone’s Throw
Drink name: Woodford MacCool
Inspiration for cocktail: I try to keep cocktail recipes simple and pure. I have found that the more that gets put into a cocktail, the worse it gets.
Fewer of the right ingredients lend for a tasty drink. The MacCool is styled after the time-tested Old Fashioned (whiskey based with some sugar and bitters). Only difference is that I added a blood orange liqueur, and I am using Falernum as my sweetening agent.
All of these flavors blend beautifully well to create a soft, slightly sweet and orange-flavored drink all without taking away from the distinct and beautiful flavor of Woodford Reserve.
Ingredients:
2 oz. Woodford Reserve
1/2 oz. Solerno Blood Orange Liqueur
1/2 oz. Falernum
3 dashes orange bitters
Orange peel for garnish
Instructions:
Stir ingredients and serve over two cubes. Garnish with an orange peel.
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The Art of Making Whiskey takes place December 7, 6:30-8:30 pm, at The Parador. All ticket proceeds benefit Mankind. Buy yours now.
