Making the classic American cocktail
By Alex Kavita


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One of the most consumed spirits in the United States of America is a bourbon. Majorly made from corn and other grains, bourbon is matured in first-time oak. It is an aromatic beverage with big aromas of vanilla and spice. It’s delicious and can be mixed with soda or enjoyed on the rocks. I have met an American or two who have shared a long list of must-try bourbons. My go-to would be Bulliet Bourbon.

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Family name yes; named after Augustus Bulleit. We are told of a story where he disappeared while taking the bourbon to the market – never to be seen again! Fast forward to the ’80s when his descendant Tom Bulliet quit his job as a lawyer to fulfil his great granddad’s destiny of making a very unique bourbon. It took about seven years of experimentation before he got it right and to put it out to the market.

Bulleit Boubon is unique because it has a high rye content. Grains used matter and bring about different character in spirits. The mandatory corn brings about sweeter elements in bourbon while the rye offsets that. The combination brings an outstanding lesser sweet finish. I prefer my Bulliet having water although there are very many other ways to enjoy. One of them is this cocktail recipe bound to jolt your year on a high note.


  • 60ml Bulleit Bourbon
  • 15 ml sugar syrup (made by mixing hot water and sugar in the ratio of 1:1)
  • Eight dashes angostura bitters
  • Orange peel

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Stir all ingredients until perfect dilution. Strain into an iced rocks glass. Zest the orange on top of the finished drink and enjoy.

Garnish: Orange twist

Glass: whisky – also known as old fashioned glass.

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The writer is a hotelier and award-winning bartender-currently brand ambassador for the Diageo luxury spirits portfolio at EABL.