Thursday 12 April 2012

Amaro April: "The Imperial Eagle" From Bourbon & Branch

Last month we saw a creative cocktail from Jayson Wilde, the general manager at Bourbon & Branch, in which he infused Maraschino liqueur with Meyer lemons, as well as using blood orange syrup, cinnamon, and a black pepper tincture. This month, Jayson is simplifying things a bit, but still uses spice and fruit to play with both the base spirit - this time bourbon - and the modifier, amaro Averna. There are again a lot of elements here - the basic idea is a bourbon sour in which he's using ginger syrup and Averna to sweeten instead of just sugar. He's also using a traditional silver or Ramos Fizz framework, with the sour, spirit, sugar, egg, and bubbles combination, this time using ginger beer instead of just plain soda. Add the two elements together, with a little extra aroma and presentation using peach bitters, and you have a tasty and complex drink.

You can check out Jayson's "Blood Lust" cocktail along with a small review of Bourbon & Branch on this Maraschino March post.

A note on ingredients...
You can get the Eagle Rare 10 Year at the BC Liquor Stores, and it will run you $60. It's $30 or so in the states, and it's an excellent choice for the money. It's made by the Buffalo Trace distillery, so their regular BT bourbon would be a suitable substitution if you have to; I would not use too sweet or soft of a bourbon here (like Maker's Mark). As for the ginger beer, be sure to get a beer and not a ginger ale, which is much sweeter and less ginger-y. Bundaberg is Australian and I've never seen it here, but many markets, liquor stores, Whole Foods, and Gourmet Warehouse all sell good substitutes. Fee's peach bitters can be picked up at Gourmet Warehouse for $8.

The Imperial Eagle

2 oz. Eagle Rare 10 Year Single Barrel Bourbon
1 oz. Lemon Juice
0.5 oz. Ginger Syrup
0.5 oz. Averna
0.5 oz. Egg White
0.75oz Bundaberg Ginger Beer 
1 dash of Fee's Peach Bitters

Shake ingredients with ice, strain into a Collins glass.
Add the ginger beer over top as a float, then add an extra dash of the peach bitters on top of the foam.

[[ See my post on amaro digestivos here ]]
[[ See my post on amaro aperivos here ]]
[[ See a buying guide for amaro here ]]

[[ See "The One Hit Wonder" from L'abattoir in Vancouver here ]]
[[ See "The Penny Farthing" from Pourhouse here ]]
[[ See an introduction to amaro  here ]]
[[ See "Sevilla" from Beretta here ]]
[[ See "Fallow Grave" from the Toronto Temperance Society here ]]
[[ See "The Black Prince" from Phil Ward here ]]
[[ See "Bad Apple" and "Jackson Ward" from Amor y Amargo here ]]
[[ See "The Four Horsemen" from Jay Jones at Shangri-La here ]]
[[ See Colin MacDougall from Blue Water Cafe here ]]
[[ See "Debbie Don't" from Dutch Kills here ]]
[[ See "Welcome to the Dark Side" from Cin Cin here ]]
[[ See "Foolish Games" from Russell Davis here ]]
[[ See "Intro To Aperol" from Audrey Saunders at Pegu Club here ]] 

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