HERE'S THE GREAT NEWS ABOUT this drink: You can actually order it in a bar and, even if they don't know it, you have a pretty good chance of them being able to whip it up because it's not made of anything ridiculously exotic.THE STILETTO
3 pts bourbon
2 pts lemon juice
1 pt amaretto
You know the drill by now. Shaker. Ice. Shake it. Serve in a cocktail glass. You can hit it up with a twist, which is nice, but I recommend cherries if you got 'em, because it makes it a little Manhattan-ish. I think the worst bourbon you can get away with is Jack Daniels here, and I don't mean that as a knock on JD, which was my first bourbon love. If you can get Knob Creek or Makers Mark in there, so much the better. It falls into the classic category of cocktails which don't seek to hide the flavor of the main alcohol so much as just ameliorate the drinking experience-- make it a little easier on you, you know? The amaretto softens the impact of the bourbon, and the acid of the lemon juice balances out the sweet. It's also a sturdy recipe that can be served on the rocks if you don't have a shaker handy, and you can always just crush a bunch of lemons in there if you don't have lemon juice. (McPHERSON)
2 oz. whiskey
3 comments:
FYI, Jack Daniels is not Bourbon, as it is made in Tennessee.
Bourbon is made in Kentucky.
Yes, yes; I know. It's a sour mash, not bourbon since bourbon only comes from Bourbon county in Kentucky, but I prefer it to Jim Beam. If you want to follow the letter of the law, get Jim Beam. If you want to follow the spirit and use something which makes for a better mixer, I'd go with JD. But do what you feel.
I checked your comments because I recently made a different version of the stiletto. That uses cranberry juice instead of lemon and the proportions are different, it's a tall drink on the rocks. I liked it, but I'll probably like your version better. I'll try it tonight.
Now that I'm in your comments I gotta mention that Bourbon does not only come from Bourbon county. What makes bourbon the heavenly drink that it is, is that it must be made with 51% corn and the barrel aging. Tennessee whiskey can be considered a subset of bourbon because it meets the 51% requirement. The big difference is that the Tennessee whiskeys filter through charcoal before aging. Most bourbons also charcoal filter, but after aging. I got my info from Gary and Mardee Haidin Regan's "The Bourbon Companion" but wikipedia has it all too.
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