How to Use Texas Whiskey and Bourbon in Cocktails
Texas Whiskey is known for its bold character due to its intense aging environment. Some might struggle with how to use these spirits in cocktails so here is a little history that can help guide us.
For those who only know Texas through the movies, it is easy to imagine the state pre-prohibition to be a huge expanse of brushy grazing land dotted with cattle, and a few cowboys who fiercely value their independence. While there have been and are areas where this is true, Texas also had large cosmopolitan cities well respected for their contribution to cocktail culture. In the 19th Century, several travelers recoded their experiences and observations while traveling through Texas and remarked on the array of grog shops, taverns, saloons, and ornate hotel lounges available for drinking. With that in mind, here are two drinks, one simple and one more sophisticated, that could work with Texas whiskey both then and now.
Texas Grog
One of the advantages of the intense Texas climate is that you can get a more mature tasting whiskey with less aging time than a similar whiskey from Kentucky, Tennessee, or Indiana. For most young whiskey it is best mixed with colas or sodas to mask its youth but young Texas whiskeys can work both as sippers or in cocktails. Inspired by the 19th Century Texas grog shops, I came up with a light and refreshing drink that pairs great with Texas bourbon.
2oz bourbon (Treaty Oak’s Ghost Hill Texas Bourbon, or Blackland Bourbon work well)
2oz water
½oz fresh orange juice (fresh not bottled OJ is key)
½oz simple syrup
2 dashes Angostura Bitters
Shake all the ingredients with ice and strain into a double Old-Fashioned glass with fresh ice.
The Improved (Texas) Whiksey Cocktail
In the 1830s Huston, was no backwater town, so while Texans are known for being hard working and free spirited, they are certainly not barbarians. One could have walked into a fancy hotel bar and found an array of spirits such as cognac, gin, rums from Jamaica and Cuba, and whiskeys from Tennessee, Kentucky, Maryland, Ireland, and Scotland. In addition, wines such as claret, port, madeira, hock, burgundy, sherry, and champagne were available from several merchants in the city. Given this wide variety of regional and imported beverages an Improved Whiskey Cocktail would have been great option for a m1ore sophisticated drink.
1 sugar cube (1tsp white sugar or ¼oz simple syrup)
1 bar spoon (¼oz) maraschino liqueur
1 dash Angostura Bitters
1 dash Peychaud’s Bitters
1 dash absinthe
2oz bourbon (Balcones’s Texas Pot Still Bourbon or Garison Brothers Texas Small Batch Bourbon will work well)
2in lemon peel for garnish
In an Old-Fashioned glass, add the sugar, maraschino, bitters, absinthe, and muddle them for about 30 seconds (if using simple syrup skip the muddling). Add the bourbon and a large ice cube and stir again until chilled. Twist or pinch the lemon peel over the glass to express the oils, then drop it into the drink.