Customer Reviews

Bourbon: 50 Rousing Recipes for a Classic American Spirit (50 Series)

5 star:		(40)
4 star:		(41)
3 star:		(16)
2 star:		(3)
1 star:		(0)

 

 

The writing style of this book is rather casual, which is okay with me. Unfortunately, many of the cocktails seem to have been treated casually as well.

The first part of the book includes recipes called the classics. The recipes are almost generic, and made for a wide audience, rather than for someone actually interested in making a great drink. I think you could find classic recipes online and make a better bourbon cocktail. Many of the recipes are actually for rye whiskey, and simply replace it with bourbon.

The middle section, "Updated, newfangled, and full of fruit," gets a bit better. The recipes get more complex (e.g. they require macerated peaches, basil, blueberry compote, vanilla simple syrup, etc.), and recommend the bourbon brand that should be used. Many of these recipes seem to be collated from bartenders in the south.

Then things go really downhill as we get into drinks which don't highlight the qualities of bourbon, but mask them with too much sweet, or fruit or dilution. Like the Bourbon Russian which has creme de cacao, hazelnut liqueur and cream - maybe you'll like how it tastes, but can you really taste the bourbon at that point? Then we have a bourbon slush, a pie, and even a bourbon brine for turkey - please don't use your $80 bottle of George T Stagg for that one.

This is all great if you're the type that likes to use some cheap bourbon to make silly cocktails that are on the sweet and fruity side. I found myself only wanting to make about 3 drinks from this book.

Some more peeves:

- Some recipes are for 2, some for 1, some for 4 - why? Then there's the section for drinks for a crowd of up to 36.

- There are drinks with names which already represent a different drink. Take "The Brooklyn" for instance. In this book, it is bourbon and Peychaud's. But there's already a drink the same name which is whiskey, vermouth, Amer Picon and maraschino liqueur. Not cool.

This is one of those lovely little books that show a gorgeous photo of a drink or food item on full pages and the recipe on the opposite page (usually). All of the pictures are appetizing, of course, and give you ideas about how to serve the food/drink.

I like the recipes, but I was really hoping for more FOOD. It's 50 recipes and only 5 of them are not drinks. Out of those 5, 3 are desserts. I had gotten the impression that there'd be more food recipes.

But, the drink recipes are good and there are classic bourbon drinks along with new drinks. Also there are hot drinks and recipes for large quantities for crowds, also.

A useful book for someone who really likes bourbon. (Too bad I like it best in food.)

Before I even tried the first recipe, I found this book a treat. The intro includes a brief history of bourbon and Tennessee whiskey, and explains what distinguishes each. If you're old enough to remember Wilbur Mills, you'll get a kick out of how he influenced bourbon production and brought the pork home to Arkansas, not to mention benefiting Scotland and Ireland.

On to the recipes...but first a trip to the liquor store. Several of the recipes specify the brand name bourbon or Tennessee whiskey recommended for that particular concoction, making a trip to the store a piece of cake. No agonizing over what to buy. The recipes are divided into five sections:

1. The Classics - these are the classic bourbon recipes like Old Fashioned, Manhattan and the like.

2. Updated, Newfangled, and Full of Fruit - this second section of recipes includes 15 recipes to stretch your bourbon experience into a new realm, but watch out for the "Slap and Tickle" - I found the amount of liquor in the one drink a bit heavy; I modified the recipe and kept the ratio of liquors (bourbon to Southern Comfort to brandy to vodka), used a greater amount of fruit juices and got two drinks out of this recipe.

3. Piping Hot and Icy - expands into coffee, and hot chocolate drinks and adds a "hot buttered bourbon" recipe that sounds yummy. The one thing I find limiting about this section is that the majority of these recipes are for larger gatherings - for instance, the aforementioned "hot buttered" recipes serves 20. The "icy" drinks in this section rely on either frozen juice concentrates and so stipulate the amount by the can, or call for a pint of sorbet, thus, they, too, are more suitable for a crowd.

4. Bourbon for a Crowd - it's hard to discern much difference between the recipes in this section from those in the third section with the possible exception of "Norfolk-Style Open House Punch" - this whopper serves 36, so save this one for a BIG party.

5. Edible Bourbon - gives a nod to those who like to cook with spirits. Three are dessert recipes: "Fred's Bourbon Balls", "Horse Race Pie" and "Mint Julep Sorbet" and two are savory recipes: "Bourbon Brine for Turkey or Chicken" and "Salmon with Brown Sugar and Bourbon Glaze".

The book is nicely done - stitched, not glued, but not so tightly that the pages won't stay open to the recipe page of choice, and the recipes are easily read; ingredient lists are distinguished from the rest by slightly enlarging and bolding the font and setting the list off in either an orange-brown color or cranberry tone.

If you like the flavor of bourbon, this is a book worth trying.

I generally drink whiskey neat but have nothing against a little variety, and I like to surprise friends with new drink recipes. They'd be very surprised with some of these recipes, though.

Simple syrup is found in many of these recipes, and many more call for honey or other types of sugars. In several of the recipes I've tried, all this sugar doesn't bring out the flavor of the bourbon. It masks the flavor behind cloying sweetness.

Many of the classic recipes seem somewhat accurate. The Manhattan recipe is close, though it calls for maraschino cherry juice in addition to the maraschino cherry garnish. I found it unpleasant, though I might have liked it if I'd never had one before. The Perfect Manhattan recipe happily excludes the juice. The mint julep recipe seems to be right. The recipe for a Ward 8 (which I thought was made with rye,) calls for simple syrup in addition to the grenadine. It's not supposed to be a sweet drink, but the simple syrup tips it in that direction.

I started with a Chapel Hill, a drink I wasn't familiar with. It was unremarkable, cloudy, and not pleasant to look at, and isn't a recipe I'll return to. With some leftover champagne available, I considered the Bourbon and Bubbly recipe, but four tablespoons of sugar talked me out of it. I might go back to it the next time I've got some bubbly, and experiment with the amount of sugar then.

I moved on to the Updated, Full of Fruit section. The Street Car recipe surprised me. I thought that was an Irish Cream drink. This one calls for bourbon, crème de cassis, vanilla simple syrup, and blueberry compote, though there's no compote recipe. (Thompson suggests substituting "high-quality preserves".) Since I'm pretty sure I'm out of my league here, I moved on.

I got some Apple Pucker from a friend for the Washington Apple recipe, but wish I hadn't. If you like Apple Pucker you might want to give this one a try. "Think of it as a Cosmopolitan with brown liquor," says Thompson, and I think I've just found my problem.

Eleven Madison Park's Honey and Cardamom Bourbon recipe looked promising, and turned out better than I expected. I'd recently picked up a jar of cardamom seeds and had no idea what to do with them. This recipe called for 10 to 12 of them from one pod, but I didn't realize that the seeds I'd bought were seed pods, so I used 12 pods. There was almost no cardamom scent and no flavor at all. Once I figured it out, I split a few of the pods open and re-heated the honey with the seeds exposed this time. 8 split pods worked well, which is 8 times the amount called for in the recipe. The amount of honey in the drink was minimal, but the cardamom scent melded well with the bourbon flavor. This is a favorite and has joined me and a book before bed a few times so far.

I'd like to try the hot drinks, but only one is sized for a single serving. The rest serve anywhere from four to 20. For me, at least, math and bourbon don't mix, so I'll have to figure them out another day. (I also think bourbon and chocolate syrup don't mix, so I'll be skipping the Hot Chocolate "Nog" recipe.)

The punches look promising, and I'll probably try the Tea and Bourbon Highball recipe the next time I've got several guests. I might just make two batches, though--one with much less mint simple syrup for those who prefer unsweet tea.

There are five non-drink recipes, and the bourbon brine and the brown sugar and bourbon glaze recipes look promising.

In the beginning of the book, the basics section has an interesting history and a short explanation of Tennessee whiskey vs. bourbon. It also covers glassware and bar tools, though for some reason Thompson recommends a cobbler shaker over the Boston (glass and metal) shaker, which I've always found to be easier to clean. He also mentions the difference between shaking and stirring, but doesn't seem to be very clear on the reasons for either one. Perhaps wisely, he recommends that you experiment and find what works for you.

I've got a couple of new favorites, and I'll keep referring to this book for those. On the whole, though, it's entirely too sweet for my taste.

There are 45 drink recipes and only 5 food recipes. I have tried 5 of the Bourbon drink recipes so far. Here are the results:

Old Fashioned - Great taste overall. This recipe seems more balanced than what I have tasted at bars before. 5 of 5.

Manhattan - I give this a 3.5 out of 5. I like a twist of orange, and American Rye is the best choice for this drink.

Hot Buttered Bourbon - I had to scale this recipe down to serve 1, and I hope that I converted everything properly. The results were OK, maybe a 3 out of 5.

Milt Julep - This is simply not my drink. I don't know why I keep trying. 1 of 5 stars.

Bourbon Russian - The name is unfortunate - no self-respecting Russian would drink Bourbon, or at least admit to it publicly. That being said, this drink is GREAT! It's a new creation and gets 5 of 5 stars.

All that being said, I think that I like straight Bourbon better than most of the mixed drink recipes that call for it. I did enjoy the sections covering the history of Bourbon and plan on using some of what I learned as barroom trivia. This book is a good candidate for a casual gift for most guys.

Odds are quite favorable that if you're reading this review you're already - like me - a fan of that wondrous alcoholic concoction from the heart of Kentucky. While we've all partaken in the occasional bourbon chicken recipe and/or mint julep, it seems this beloved beverage type was never truly given its fair shake. Or ice cube, for that matter.

'Bourbon: 50 Rousing Recipes' opens up heaven's gates to our beloved libation, offering cold, hot, and food (entree and dessert) options for the bourbon adventurer, nearly all of which thankfully require primarily mainstream ingredients. (I've never been a particular fan of cookbooks requesting dollops of obscurity for the perfect outcome. High barriers of cooking entry and I don't play well together.)

Sure, the intro on the history of bourbon (vs. TN Whiskey) is entertaining, but the meat of this book lies in its simple yet simultaneously robust uses for the bourbon lover. Oh, the places a large bottle of Maker's Mark can go thanks to Mr. Thompson's book. (FYI: These recipes seem earmarked for middle of the road bourbon that tends to have character - yet not overwhelming - plus mixes well.) Images of bourbon parties began to dance around in my head...

If there's a bourbon lover in your inner sanctum, this is a must purchase. Just promise he/she to make enough for the rest of us. :)

Food writer Fred Thompson's "Bourbon" offers a decent historic overview of the great American spirit, along with a generous selection of recipes for drinking and eating - mostly drinking. "That Horse Race Pie" is especially tempting, along with the decadent "Hot Buttered Bourbon." Short and sweet, this 96-page celebration fits nicely in any cookbook collection.

For what this is, it looks pretty good. But it isn't what I thought it would be! I'm not a bourbon drinker, so the fact that the recipes referred to in the subtitle are for drinks isn't too appealing to me. I thought it was a book of recipes using bourbon for meals/dishes. My error. . . .

The book begins with a nice introduction to bourbon, including its history and how the product is defined. Bourbon is required to have the following characteristics: it must have at least 51% corn in the grain mixture; it must be distilled at no more than 160 proof; it must be 100% natural; it must be aged in new. American white oak barrels that have had the interior charred by fire. Then, there is a discussion of the basics of bourbon.

Following are several sections on recipes for drinks featuring bourbon. "The Classics" include Old fashioneds, Manhattans, Bourbon Sour, and so on. Following are sections on the use of fruit with bourbon, hot and icy drinks, and bourbon for a crowd.

Alas! The last section, "Edible Bourbon," has only a handful of recipes for dishes. A couple are for desserts, which don't interest me much. The other recipes, though, are kind of interesting: Bourbon brine for turkey or chicken and Salmon with sugar and bourbon glaze.

So, even thought this isn't quite what I expected, it is good fun. . . .

Fred Thompson has produced, and by this I mean not researched, edited or much written, yet another booklet. I usually have no argument with Harvard Common Press besides wasting energy other related resources by having these shipped back from China, but this series is below their publishing policy as I have encountered it so far. But it is a hard world to stay afloat, so I will stop there.

I do not buy bourbon whiskey except for a specific need, which does not arise every year. Most of the bourbon I have had in the last decade has been single barrel offerings on airplanes if there is no scotch. Cognac is only on international now anyway. But this is a useful little volume so I will review it in a critical fashion because it is best suited to those who enjoy mixing drinks and who like the taste of bourbon. For you, please add a star.

Mr. Thompson offers the usual concoctions under the heading of classic drinks like the Mint Julep. He has a slate of new drinks that are nicely full of fresh fruits. No need to buy bottles of "sour mix". Make your own syrup. Then he offers some other classes of drinks, like the hot ones bourbon so likes, such as coffees and chocolates. Finally some food: bourbon balls are a long time favorite not made so often now. They should be revived as we learn to cook and to bake again. His brine is also good, as most brines have the double flavor enhancers of salt and sugar, but not alcohol. Bourbon likes meat rather a lot.

This volume is not for anybody who really knows Tennessee or Kentucky whiskeys. Neither is it for somebody who wants to know about them. There are a few pages of introductory information; I was interested to know that Tennessee whiskey is distinguished by the Lincoln County process, i.e., ten days of charcoal filtration. But most of the accompanying text is that sort of self-writing claptrap extolling the tremendous new groundswell of interest in this historic uniquely American... and other such useless filler.

His presentation of bar aids at least includes, by picture and comment, the muddler. Among other things, you make juleps with this tool. Unfortunately, he shows you two photographs of the same type of muddler, just different colors. Again, empty decoration. What he ought to have displayed besides the wooden muddler is the stainless steel variant, with a soothed silicone toothed disk on the muddling end (the thick end is to grasp or, reversed, to crack ice cubes down to size).

I feel the need to point out the kind of thing that for me costs a second star (sheer brevity and shallowness cost the first). His "Bourbon and Bubbly" is a nice apertif for your next party. I would use a semi-sweet sparkling wine, not a champagne. This may seem like snobbery or hair splitting; it is not. Mr. Thompson calls explicitly for champagne, and not merely a dry champagne, but a VERY dry champagne. The next ingredient is FOUR TABLESPOONS of sugar. What is the point? Such is a man whose booklet on BBQ is named "Barbecue Nation". Oh come now.

Alright, so I am going to give another example of his shoddy, and then I will stop, because I really did find the recipes work. In his discussion of sugar, which is essential since perhaps half of these drinks require sweetening, is careless. He does not tell you the difference between bar sugar, a.k.a bakers' sugar, caster or superfine and confectioners' sugar, a.k.a powdered sugar. They are not the same and are used differently. Superfine sugar dissolves easily, more so especially in cold liquid. Confectioners' sugar is what you dust over bourbon balls.

Among his new drinks is a honey cardamom winner. He advises using a premium whiskey. I chose a 19 year old Weller as a best buy in this upper class. I had a jigger in a whiskey glass with a single ice cube. Fine stuff and the payoff comes when you add the cardamom and honey. His Bourbon Russian is a tasty alternative to traditional vodka and bourbon likes the fat as well as it does fruit. I will use this book again, and again.

I read through the cocktails in this book with a growing sense of anticipation. Ran out the next day for some top shelf bourbon for sipping and good quality bourbon to make some cocktails with juice. Tasty stuff! It's all in here from the classics like the Manhattan, Old Fashioned and Mint Julep all the way to some I can't wait to experiment with including a hot sauce drink and a hot chocolate made with melted Peppermint Patties! Even a few food recipes are included and I will also be making the bourbon balls soon.

The pictures are gorgeous and the back story on bourbon and Tennessee whiskey is brief but interesting. If you are a bourbon fan, you'll probably find something new to try. If you are new to bourbon, there are some party drink recipes and summer drinks that I think would be an easy entry into the world of bourbon.

I've had my share of bourbon over the years and I am very excited to see how some of these unique cocktail recipes do justice to my favorite spirit. The author seems to have taken pains to put together drinks that utilize the characteristics of bourbon to make the drink a true cocktail to savor - rather than just a means to convey alcohol to your system.

As I work my way through the recipes, I'll likely update this review as the drinks I expect to blow me away will need to be called out here!