“Does the ‘perfect’ bourbon exist?” That’s a question Washington Post spirits columnist, Jason Wilson, asked in a recent article.
It doesn’t really matter if a perfect bourbon exists. One reason: we probably couldn’t afford it. Another reason: Ms. S&C (and Wilson) agree that Buffalo Trace — who is said to be making the so-called ‘perfect’ bourbon — is an excellent bourbon just as is. (Wilson even goes so far to call it his “desert-island bourbon.”)
Buffalo Trace doesn’t have to be the ‘perfect’ bourbon. It goes perfectly
well as is with blackberries.
Ms. S&C is sure she’s had — and written about — bourbon mixed with berries before. The inspiration comes from somewhere (aside from there being a lot of bourbon in the house). Anyway, this drink came together recently (but not so recently that Ms. S&C hasn’t had time to try it a second time). We give you a bourbon and blackberries cocktail that’s quite good.
- Blackberries (three to five per drink)
- Lime (one per drink)
- Agave Nectar
- Bourbon (Ms. S&C likes Buffalo Trace and Maker’s Mark)
- Lime peel (for garnish)
(for one cocktail)
Muddle 3-5 blackberries with juice of one lime and a spoonful of agave nectar. Add ice (enough to fill a glass) and 1.5 to 2 ounces of bourbon. Shake well. Pour and top with seltzer. Garnish with lime peel.
posted by Ms. S&C
The nice folks over at Leblon recently shipped Ms. S&C a bottle of cachaça. Cachaça, as you may already know, is the main spirit in latest and greatest muddled cocktail, the caipirinha. I’ve had cachaça, a sugar cane-derived spirit from Brazil, and caipirinhas before and really do find it a nice, less sweet, yet fun-because-it-is-muddled, alternative to the mojito. Especially if you are not in the mood for mint, and truth be told, I’m not always in the mood. (Of course, the mojito still reins supreme of muddled concoctions, Miss M!)
Mr. and Ms. S&C’s blackberry and lime caipirinhas
Mr. and Ms. S&C found the perfect occasion to pop open their bottle of Leblon cachaça. After a gorgeous weekend of perfect Spring weather and back-breaking yardwork, I placed steaks marinated in chimichurri on the grill, and served up a his and her version of the caipirinha. His version was traditional with lime only; hers was bright and fruity with blackberries. Both were equally refreshing and delicious and highly recommended. As mentioned before, juicy limes and crushed ice go a long way in elevating cocktails. Additionally, you’ll want to shake the ingredients well to fully incorporate the sugar. Lastly, my second caipirinha is always better than the first because I use the leftover limes and blackberries from the first drink and just add more.
makes one cocktail
- 1 tablespoon superfine granulated sugar
- 1 lime quartered
- Blackberries (optional, but recommend 6 or more)
- 2 ounces cachaça, preferably Leblon
- Seltzer water
- In a mixing glass, sprinkle sugar over the limes (and blackberries)
- Muddle together until sugar is dissolved and lime juice is released
- Pour an almost-full old-fashioned glassful of crushed ice into the mixing glass
- Add cachaça and shake well to incorporate
- Pour mixture back into the old-fashioned glass
- Top with seltzer water
- Garnish with lime (and blackberries)
posted by Ms. S&C