ABOUT POINT UP
I recently connected with Cheers American Spirits, an organization that celebrates American Whiskey in Canada, and was asked to create a Bourbon cocktail to help promote bourbon as an (excellent) option for using as a cocktail base.
So before we talk about the cocktail, I wanted to do a Bourbon 101 refresher with you all. As you may (or may not) know, in order for something to be considered a bourbon it has to meet five legal requirements. Let me translate them for you a bit:
- It must be made in the USA — Translation: while Kentucky is the epicentre of bourbon-making, it can be created ANYWHERE in the USA.
- It must be made from at least 51% corn — Translation: corn tends to be a sweeter style of grain and the resulting whisky will have hints of vanilla and be oily
- It must be matured in brand new charred oak — Translation: the brand new charred oak will infuse the distillate with a number of key flavours (more on that below)
4. & 5. It must be distilled to no more than 160 proof and barrelled at no higher than 125 proof — Translation: lower distillation points and barreling will mean more congeners (chemicals that create flavour) will be present.
For my featured cocktail du jour, I wanted to play with some ingredients that were really going to enhance the flavour notes found in bourbon. If you’re new to the spirit or new to tasting and are thinking ‘what notes? What is she talking about? I have created a Guide to 8 Bourbon Flavor Notes here.
Nevertheless, the cocktail, aptly named ‘point up’ brings attention to these flavours.
INGREDIENTS IN POINT UP
45 ml Bourbon (I used Old Forester)
22.5 ml Overproof Orangecello*
15 ml Coconut Oil-washed Palo Cortado Sherry**
1 straw Ms. Betters Bitters Black Pepper + Cardamom Bitters
Orange Oils
HOW TO MAKE POINT UP
In a mixing glass add all ingredients and ice. Stir until chilled and diluted. Strain into a rocks glass over ice cubes (or you can serve up). Express orange oils over drink and enjoy!
OTHER INFORMATION
[*How to Make the Overproof Orangecello]
Ingredients:
130 grams Orange Peels
20 grams Lemon Peels
150 grams Sugar
150 grams Water
240 ml (1 cup) of 100-proof neutral grain spirit
This is not your average ‘cello! Overproof, less sweet and a touch of bitterness make this ‘cello dangerously delicious. Add peels and sugar together and let sit at room temperature for 2 days to create an oleo. Add boiling water and stir until incorporated. Add overproof neutral grain spirit and let sit for another two days. Remove peels, fine strain and enjoy. Keep refridgerated for up to a month.
[**How to Make the Coconut Oil Washed Palo Cortado]
Ingredients:
2 heaping tablespoons Cold Pressed Virgin Coconut Oil
100 ml Palo Cortado Sherry (if you can’t find, you can substitute Amontillado)
In a mason jar add two ingredients and let sit at room temperature until coconut oil is melted. Shake vigorously a few times each day for 3 days. Place mixture in refrigerator to let coconut oil harden. Fine strain out the sherry and run through a coffee filter.
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