Say it with me, “Barr-ell Bour-bon. Barr-ell Bour-bon! BARR-ELL BOUR-BON!” Woo y’all, this Barrell Bourbon Batch 006 is deeeeeelicious and today I’m putting it in a tasty sour. If you’re unfamiliar with this unstoppable cask strength bourbon, head over to my review so you can understand the awesomeness that I’m talking about.
You read it? You read the review? Cool! Let’s proceed.
Golden glory, y’all. Golden glory.
Cast of Characters:
- I wanted to put all that Barrell Bourbon Batch 006 fruity, wheaty, popcorny, apricoty, fabulousness to use with some bright flavors. I was thinking, “Spring sour. What could go in a spring sour?”
- ST-GERMAIN! Man, I haven’t used St-G in such a long time. What happened to me? It’s so wonderful, so pleasant, so beautiful to behold and smell. St-G, will you marry me?
- Then I thought, “ohhh, let’s keep the fun going and add a bit of orange!” So I reached for the Grand Marnier. It totally complimented.
- Lemon for acid, balance, and cause this is a sour. Captain obvious is obvious. (I mean, I could have tried it with Grapefruit or Lime but why? Lemon is the only choice here except for maybe Yuzu. Damn, I wish I had some Yuzu!)
- Lastly, a small amount of 2:1 Cane Syrup cause I felt the drink needed to be just a tiny bit sweeter.
I decided this was going to be an “express and discard” situation. If you want to plop the peel in the drink, go for it!
Why Five Great Jobs? Cause there are five ingredients and they are doing a helluva great job.
Five Great Jobs
- 1 1/2 oz Barrell Bourbon Batch 006
- 1/2 oz St-Germain
- 1/4 oz Grand Marnier
- 3/4 oz Lemon Juice
- 1 Barspoon Rich Simple Cane Sugar Syrup
- Garnish: Lemon oil
Combine ingredients over ice and shake it like a rocket. Double strain into double Rocks glass on the rocks. Express Lemon peel and discard.
Yum yum yummy yum yum. This drink is so damn fabulous, it makes wanna shake my tail feathers!
Cheers y’all! May all your Barrell Bourbon dreams come true!