Cabin weekends are the best. The leaves have started to fall from the tree and very soon we will start prepping for the holidays. For most of us, that means we move the comfort inside and cozy up around the dining table or in front of the fireplace – with Christmas crooners streaming and a well-mixed cocktail in hand.
I asked one of the world’s best bartenders, Alexander Remoundos from one of my favorite cocktail bars Tata, to challenge me with something made from my favorite bourbon, Bulliet. He came up with the Kentucky Buck. Perfect for the holidays, before or after dinner.
Bulliet is perfect delicious on its own, a whisky that builds on traditions and craftsmanship. It is made on a more than 200-year old recipe, handed down from generation to generation in the Bulliet family. It is very easy to drink, not too oaky, just a bit, but also pretty sweet with notes of vanilla and honey – so also perfect for anyone who is new to whisky.
4 cl Bulliet Bourbon
2 cl Red port wine infused with dried strawberry
1 cl Tonka-syrup (as Tonka isn’t available in America replace with a dash of vanilla extract if you are in the US)
Juice of half a lemon
- Let a handful of dried strawberries soak in the port wine over night
- Make your own Tonka syrup by heating two-part water and one-part sucker. Add the grinded Tonka beans, let it sit for 20 minutes on the lowers heat.
- Add everything to a shaker with ice – expect the ginger ale. Shake hard for 5 sec., pour through a strainer into a highball glass with fresh ice. Fill up the glass with ginger ale. Garnish with mint and a cinnamon stick.
Paid partnership with Diageo. Thoughts and opinions are 100% my own. Thanks for supporting collaborations that I am excited about and that have kept Bungalow5’s doors open.