Grenadine is supposed to be a pomegranate syrup. In order to reduce production costs the fruit juice has been replaced with artificial ingredients. Most commercial grenadines are now just high fructose corn syrup and Red #40 and Blue #1 – … Continue reading
2oz bourbon (Makers Mark)
1oz fresh lemon juice
.5oz creme de cassis
.5oz simple syrup
1 dash Angostura bitters
Shake all ingredients in an ice filled cocktail shaker and pour over cracked ice. Garnish with a lemon wheel or lemon wedge whichever works for you
This drink was sweet, fruity, tart with a faint hint of spice. The bourbon is evident throughout and complemented by the spiciness of the Angostura. Next time I will up the bitters to 2 or 3 dashes to add a heavier spice note.
In the process of making this drink I noticed that I still had some hibiscus simple syrup in the fridge. I made a second drink and replaced the simple syrup with the hibiscus. I found that this creates a softer drink with the floral notes of the hibiscus pairing well with the cassis and toning down some of the bourbon flavors. I garnished it with a lemon wheel and an edible hibiscus flower. Hibiscus flowers taste like a combination of sweet raspberry and tart cranberry.