You’re not supposed to judge books by their covers, but I do. And you’re probably not supposed to judge cocktails by their names, but I totally do that, too.

Maker’s Mark kindly sent us a bottle of Cask Strength bourbon to play with. I love high proof whiskey on ice, but it’s perfect in so many cocktails. When I read about the Guns & Rosé cocktail in Death & Co, I decided I liked it before I tasted it, solely based on the brilliant name. Bartender Scott Teague says “I like combining a high-proof spirit with something soft and delicate. Here it’s a fiery overproof whiskey and an apertif made with rosé.” Yes, please.

This is a super balanced drink, and I’ve made it a handful of times since. It has the familiarity of an Old Fashioned with a powerful 110 proof kick. From the barrel to the bottle at 108 to 114 proof, Maker’s Mark Cask Strength retains the signature front-of-the-palate flavors of Maker’s Mark – while amping up the oak, caramel, vanilla and spice. That’s what stands out in this one, balanced so subtly with the Lillet and dash of cane sugar. Refreshing enough for a rotating summer whiskey cocktail but strong enough to enjoy year round. 

• 1.5 oz high proof whiskey – we obviously used Maker’s Mark Cask Strength
• 1 oz Lillet Rosé
• 2 dash Peychaud’s Bitters
• 1 tsp cane sugar syrup
  • In a saucepan, combine 2 cups of organic cane sugar (often labeled “evaporated cane juice”) with 1 cup of water. Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved.

Stir all ingredients over ice, then strain into a rocks glass. No garnish.

Styling by Candice Lorraine

When I took my first sip of Grander Rum, I actually said “damn” out loud to myself.

Founder and owner Dan DeHart and I connected through Instagram. Hello, 2016. It was the tiny Grander Rum logo that caught my eye, followed by their pretty feed of delicious rum cocktails, heavy on photos of it served neat. My curiosity grew. We chatted a few days later on the phone and I found myself completely nerd-ing out on the story behind one of my questions for him: Why Rum? Before he launched into what he apologized may be boring to me (it was not), he said “well, I’m a bourbon guy.” He then dove into the laws surrounding what makes a bourbon a bourbon, what makes a rum a rum, where the sugar cane grows and how it’s picked in Panama, how their rum is aged and everything else surrounding what sets Grander Rum apart. I sat in my parked car nodding and stammering “interesting!” repeatedly.
Dive into a brief recap of our conversation and be on the lookout for Grander!

Raised in:
Louisville, Kentucky

Lives in:
Orlando, Florida

How Grander Rum came to be:
A Kentuckian inspired by the authenticity of bourbon joining forces with a Cuban focused on quality craftsmanship.

Inspiration behind the name:
In today’s mass marketed world, finding quality and authenticity can be as elusive as finding a…GRANDER. I love what Grander represents (a Marlin weighing over 1,000 lbs) – independent, boldly beautiful and rare. And, of course, I like to say that my is Grander than any other.

What most sets Grander apart for other sipping rums:
Four factors set us apart and deliver a rewarding and unique experience.
1) NO ADDITIVES. The only ingredients you’ll find in Grander are sugar cane molasses, water, yeast and oak.
2) 90 Proof. You get to experience a fuller expression of this rum vs the typical 80 proof.
3) Aged for 8 years in bourbon barrels.
4) Locally grown sugar cane which ensures the best and freshest is used.

Taste profile:
Beautiful marriage of warmth and spice.

Dan and I both recommend sipping Grander neat; however, it makes a dang good classic daiquiri. I always use the “Morganthaler Method” for a daiquiri, explained in his amazing How to Not F@%& Up a Daiquiri video.

• 2.5 oz aged rum – Grander* for this one, of course
• 3/4 oz fresh lime juice
• 1/2 simple syrup

Shake with ice and strain into a chilled coupe. It’s so easy.

 

Find Grander Rum near you or grab a bottle online.
*Thank you to Dan for sending us a bottle to sample and savor this summer.

It’s Derby week! And we’ll be there! Yup, it’s our first time going to the Kentucky Derby and we’re so pumped. Naturally, Mint Juleps are on the mind and making quite a few cocktail hour appearances on our porch. I thought it’d be fun to give one a twist with Fernet Branca Menta. Based on the same recipe as Fernet-Branca (which includes an assortment of 40 herbs, roots and spices), Branca Menta adds to the equation more sugar and “the finest peppermint essential oil in the world.” The twist works, making a boozier Mint Julep. Replacing the muddled mint for the cocktail’s flavor, the Branca Menta adds a bitterness with its heavy mint essence and of course, more alcohol with its 60 proof.

• 2 oz bourbon – Makers Mark (c/o)
• 1/4 oz Branca Menta
• 1/2 oz simple syrup

Pour all ingredients into a Julep cup and fill with crushed ice (get a Lewis bag if you don’t have one). Garnish with fresh mint sprig.

Styling by Candice Lorraine

The Drink: A Maple Bacon Old Fashioned…the easy way, thanks to PROOF. A few years ago on our first Drink This Takeover, Jamie and I made a Chocolate Bacon Old Fashioned using the Fat Washing method to infuse the bacon flavor. Not too hard, but not near as easy as opening a bottle of syrup and stirring up a complex cocktail in less than a minute. Enter PROOF Syrup, created by the talented bartenders at The Pinewood in Decatur, GA. They carry a Traditional Old Fashioned, Pecan and Maple Bacon. I went straight for the Maple Bacon. It’s made by combining hickory smoked organic cane sugar with our unique blend oleo saccharums. They then mix in smoky bacon and rich, authentic maple syrup. I opted to add a tad more Rye to mine to take away some of the sweetness, letting the drink leaves more of that smoky flavor on my palate after each sip. Overall? Very impressed.

• 2 oz Rye – I used Old Overholt and made it with 2.5 oz
• .5 oz Maple Bacon PROOF Syrup
• Candied bacon for garnish – cook bacon in skillet covered in brown sugar. 

In a mixing glass, stir the Rye and Syrup.
Strain into a rocks glass over a large ice-cube. For clear ice at home like ours, get yourself a Neat Ice Kit. Garnish with the delicious candied bacon on a pick if you can hold out from eating it all. 

The Glass: Marquis by Waterford Double Fashioned glass.

Order PROOF! Use code BACKDOWNSOUTH for 20% off for the next two weeks. Each bottle makes 32 cocktails, so get to drinking.

Styling by Candice Lorraine

We’re handing the reins to Jamie for this one. A few weeks ago, he spent the night with us in Georgia and late Sunday morning, whipped this up this for me to try. One turned into two turned into a pre-made batch that he bottled up for me to enjoy over the next few days. Here’s his story on his first experience with this cocktail, and of course, the recipe.
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I had an opportunity to attend a class for bartenders in Nashville on bitters. If there is something I obsess over and would love to know more about, it’s bitters. There are two types of bitters – tinctures and potables. Tinctures are what you dash into cocktails (think Angostura, Peychauds) and potables are what you drink (think Fernet, Campari). Both are vital to making incredible cocktails.

The class was being taught at a bar across from the street my house in Nashville (how convenient ) called 308. The most exciting thing was the people teaching the class. We were taught by Sother Teague, head bartender for Amor y Amargo, a cozy bar in the East Village of NYC, and also one of the best bars in the city.

The Drink: The snow has long since melted, but it was fun while it lasted. Snow in the South just makes me jump up and down like a little kid, which I literally did. And instead of hot chocolate, I made some daiquiris! This was my way of saying to winter “look, it’s not you, it’s me, you’re welcome right now but please don’t stay for too long.” So as Jimmy Buffett played, I cracked open the Death & Co’s cocktail book (a must buy) and turned to the Daiquiri Variations pages. I settled the Benjamin Barker Daiquiri, created by Brian Miller, esteemed barman of New York’s Death & Co.

• 2 oz Gosling’s Black Seal Rum
• 1/2 oz Campari
• 3/4 oz fresh lime juice
• 1/2 oz Demerara syrup (1:1)
• 2 dash absinthe – I used Absente. Instead of dashing, I sprayed 5 strong sprays into the shaker. I keep my absinthe in these bottles as my way of “rinsing” glasses for cocktails that call for it. Once the drink was built and in the coupe, I sprayed one more time on top.

Shake all ingredients with ice, strain to coupe, warm up your bones with beachy cocktail vibes!

The Drink: I was introduced to Templeton Rye by my parents. I got a call from my Dad to ask me if I’d had it, which I had not. “I’m just sittin’ here with Bud, he brought some whiskey back from Iowa. It was apparently Al Capone’s favorite. It’s really great!” Since that call a few years ago, my parents have kept it well stocked in their bar and I drink it every time I’m home.

During Prohibition, a few enterprising residents of Templeton, Iowa began illegally producing this smooth, high caliber whiskey known as Templeton Rye, or “The Good Stuff.” And since today is National Bootlegger’s Day, and Al Capone’s birthday, it’s the perfect day to put this bottle on your radar if it’s not already. For those who don’t know, whiskey must be 51% rye to be classified as a rye whiskey. Templeton uses a mash of more than 90% rye grains, with malted barley for the rest. That recipe creates rich notes of caramel, butterscotch, maple and toffee – and has a bit of spice to it. I mostly drink it on ice, which my Mom scolds me for every time (“you’re watering it down!”). However, it’s one of my favorite ryes to use in my Manhattan.

• 2 oz Templeton Rye
• 1 oz sweet vermouth – go with Cocchi or Carpano Antica
• 2 dash Woodford Reserve Spiced Cherry bitters – these are a Manhattan game changer
• Dash Angostura bitters

Stir with ice and strain into a chilled coupe.
Garnish with 3 brandied cherries on a pick.

Happy Bootlegger’s Day – Cheers!