Whirling Tiger (Death & Co. Recipe)

 

There are a number of martial arts titled drinks involving whiskey in the Death & Co. book. This one unusually uses fuji apple juice--which might be the only Japanese-ish thing this drink has going for it. Overall, the Whirling Tiger is much more of a fall cocktail that tastes like a ginger spiced cold cider with the happy addition of bourbon. 

Again, I used my ginger brandy to flavor the simple syrup for this recipe so I didn't have to have a lengthy infusion. 

• 2 oz. Buffalo Trace bourbon
• 1 oz. fuji apple juice (R. W. Knudsen apple juice used)
• 3/4 oz. apple juice
• 1/2 oz. ginger syrup (simple and ginger brandy used)
• 1 fuji apple slice

Combine liquid ingredients in a shaker with ice. Shake and strain into a highball glass fulled with ice. Garnish with the apple slice. 

Warehouse C (Death & Co. Recipe)

There is no end to the great drinks you can make with bourbon. This one comes as no surprise, but it seems a little unusual to find orgeat, strawberry an cinnamon all in the same cocktail. To me, the flavors in the Warehouse C signal the end of summer berries and the beginning of fall spice cocktails.

Death & Co. recommends batching your own cinnamon infused syrup for drinks like this, but I never do. I rely on a dash of MurLarkey cinnamon whiskey, which is basically cinnamon infused whiskey. It is the real deal, and so adding some to your simple syrup effectively makes it cinnamon syrup. I did the same with my homemade ginger liqueur and simple syrup to make the ginger syrup.

• 1 strawberry
• 1 1/2 oz. Buffalo Trace bourbon (Ancient Age by Buffalo Trace used)
• 3/4 oz. lemon juice
• 1/4 oz. lime juice
• 1/4 oz. orgeat (Fee Brothers used)
• 1/4 oz. cinnamon syrup (simple and a dash of MurLarkey cinnamon whiskey used)
• 1/4 oz. ginger syrup (simple and a dash of ginger liqueur used)
• 1 dash aromatic bitters (Hella used)

Muddle the strawberry in a shaker tin. Add ice and the remaining ingredients. Shake and double strain into a chilled coupe glass.

 

Buffalo Soldier (Death & Co. Recipe)

 

Yep. That's my label on the bottle of pecan-infused bourbon (not honey-infused this time). I had fun with this Death & Co. recipe that only uses three ingredients: bourbon, pecans and demerara sugar syrup. Doing the infusion is easy. Just soak a cup of pecans in a cup of bourbon for more than a week and it is ready to strain through cheesecloth and use in the drink. 

I used Ancient Age bourbon because it is made at the Buffalo Trace distillery and is where this drink takes its name from. This is very much a cocktail in the dessert spectrum with a ton of vanilla-and-pecan-coated in-rich-sugar sort of experience, not unlike having one of the bourbon and pecan bon-bons they sell at Buffalo Trace. As I drank it down, however, there was increasing bitterness and a dry nutty note from the pecans that I appreciated much more than the sweetness of the sugar. 

Play around with the sugar portion as well as the proportions of pecans to bourbon, to find your favorite Buffalo Soldier. I adjusted the sugar down a little because I don't like my drinks too sweet, but everyone will have their preferred recipe with something this simple. 

• 2 oz. pecan-infused Buffalo Trace bourbon
• 1/4 oz. demerara sugar syrup

Stir all ingredients in a mixing glass with ice. Strain into a double rocks glass over a large single piece of ice.