In 1964, nearly 200 years after the first barrel of Bourbon whiskey was distilled, the US Congress officially declared Bourbon America’s Native Spirit. Legend has it that in 1789, Elijah Craig, a traveling preacher from Bourbon County, Kentucky not only spread the gospel, but also a different kind of whiskey to which he added corn to the distilling process. Corn gives the Bourbon a sweeter taste than traditional whiskey. Irish and Scottish settlers brought their whiskey distilling skills to America, but the native corn added a new dimension to the whiskey, making it a unique American product. While there are many brands of bourbon available, the oldest are Jim Beam, a Kentucky Bourbon distillery, Jack Daniels and George Brown, having distilled bourbon since 1846.
For this Thirsty Thursday libation, Bourbon stars in a fruity melange of mango, lemon and mint, originally made with fresh peaches at the Milk and Honey Bar in New York City. Using a muddler to smash and rend the juices from the fruit imparts a sensational flavor to the drink. Bourbon is the alcohol of choice in the Monthly Cocktail Challenge for May from the divaonadiet. Here is my contribution.
Bourbon Mango Sensation
For Each Drink
4 large mint leaves
3 thin slices ripe mango
3 slices lemon
3 teaspoons superfine sugar
2 measures Bourbon, about 3 ounces
Muddle the mint, mango, lemon slices and superfine sugar together in a cocktail shaker. Add Bourbon and several ice cubes. Shake and strain over crushed ice in a highball or on the rocks glass. Decorate with a sprig of mint and a lemon slice. Adapted from “Around the World in 80 Cocktails” by Allan Gage.