Skip to Main Content
Have library access? Log in through your library
The Kentucky Bourbon Cocktail Book

The Kentucky Bourbon Cocktail Book

Joy Perrine
Susan Reigler
Photographs by Pam Spaulding
Copyright Date: 2009
Pages: 144
https://www.jstor.org/stable/j.ctt2tv674
  • Cite this Item
  • Book Info
    The Kentucky Bourbon Cocktail Book
    Book Description:

    Interest in bourbon, America's native spirit and a beverage almost exclusively distilled in Kentucky, has never been greater. Thanks in part to the general popularity of cocktails and the marketing efforts of the bourbon industry, there are more brands of bourbon and more bourbon drinkers than ever before. In The Kentucky Bourbon Cocktail Book, Joy Perrine and Susan Reigler provide a reader-friendly handbook featuring more than 100 recipes including seasonal drinks, after-dinner bourbon cocktails, Derby cocktails, and even medicinal toddies. The book's introduction explains how the use of specific spirits and ingredients, glassware, and special techniques, such as muddling and infusions, accentuates the unique flavor of bourbon. Much of the book is devoted to recipes and instructions for the professional or at-home bartender, from classic drinks such as the Manhattan and the Mint Julep to drinks for special occasions, including the Candy Cane, Pumpkin Eggnog, and Kentucky Bourbon Sparkler. The authors complete the work with suggested appetizer pairings, a glossary of terms, and a bibliography of bourbon-related books.

    eISBN: 978-0-8131-7358-0
    Subjects: Sociology

Table of Contents

Export Selected Citations Export to NoodleTools Export to RefWorks Export to EasyBib Export a RIS file (For EndNote, ProCite, Reference Manager, Zotero, Mendeley...) Export a Text file (For BibTex)
  1. Front Matter
    (pp. i-iv)
  2. Table of Contents
    (pp. v-vi)
  3. PREFACE
    (pp. vii-viii)
    Susan Reigler
  4. CHAPTER ONE Getting Started
    (pp. 1-8)

    Interest in bourbon, America’s native spirit and a beverage almost exclusively distilled in Kentucky, has never been greater. Thanks in part to both the general popularity of cocktails and the marketing efforts of the bourbon distillers, there are now more brands of bourbons and more bourbon drinkers than ever. Even in New York, where the Manhattan is said to have been invented (using rye whiskey), when you order the hometown cocktail you’ll be asked whichbourbonyou want in it.

    Of course, the main reason bourbon is growing in popularity is that it tastes terrific. The dominant flavors in the...

  5. CHAPTER TWO Infusions
    (pp. 9-26)

    In this chapter, you’ll be introduced to infusions, since the recipes here and several in later chapters (but certainly not all) call for infused bourbon. You might want to browse through the recipes, find which ones appeal to your taste, and start with one or two infusions. You’ll also find here lists of garnishes and other ingredients for most of the drinks in this book.

    Infusions are really quite easy to make. You are simply introducing a new flavor or bringing out a flavor already present and making those tastespop. Kentucky bourbon is ideal for infusions because so many...

  6. CHAPTER THREE The Classics
    (pp. 27-33)

    The most famous bourbon cocktails are certainly the Old Fashioned and the Manhattan. The Old Fashioned was first mixed at Louisville’s Pendennis Club in the 1880s for a member, a retired Civil War officer, who didn’t like the taste of bourbon. He did, however, want to stay on the good side of the distillery owners who were his fellow members. So the bartender came up with the eminently palatable Old Fashioned. (This has also been my philosophy in concocting bourbon cocktails—to allow people to enjoy bourbon who thought they didn’t like it!) Eventually, like the Martini, the Old Fashioned...

  7. CHAPTER FOUR Joy’s Award-Winning Bourbon Cocktails
    (pp. 34-39)
  8. CHAPTER FIVE Bourbon Cocktails by the Calendar
    (pp. 40-85)
  9. CHAPTER SIX The Sweet Side of Bourbon
    (pp. 86-98)

    Yes, they’re back. You may not have a Trader Vic’s in your town, but tiki drinks are enjoying a vogue for summertime sipping. Since both bourbon and rum are on the sweet side, I’m perfectly happy to use bourbon in place of rum in many of my libation creations....

  10. CHAPTER SEVEN Guest Cocktails
    (pp. 99-109)

    I’m proud to be a member of the community of bourbon enthusiasts who love creating new bourbon drinks—a community that includes distillers, restaurateurs, other bartenders, and Jack’s customers. Here I’ve invited several of my friends to submit their recipes for bourbon cocktails in hopes they’ll inspire you to create your own....

  11. CHAPTER EIGHT Nibbles
    (pp. 110-118)

    As we’ve said before, this book is intended as a guide for the home bartender. Now that you’ve mastered the mixing of the drinks, you may want some suggestions about finger food to accompany your bourbon-based sippage. Since bourbon is characteristically on the sweet side, you’ll find that a variety of savory foods make good complements to the drinks. And just as bourbon is a traditional Kentucky and southern drink, the traditional food ingredients of the region pair naturally with the beverage. So think about corn (bourbon’s main ingredient, after all), pork, and chicken, all plentiful in southern cooking, as...

  12. GLOSSARY
    (pp. 119-120)
  13. SUGGESTED FURTHER READING
    (pp. 121-122)
  14. INDEX
    (pp. 123-134)
  15. ABOUT THE AUTHORS
    (pp. 135-136)