2 minute read
Old Forester
The First Bottled Bourbon!
The history of Old Forester goes all the way to the beginning of bourbon as we know it today. By the late 1800’s, Bourbon was not only a social drink and a part of everyday life, but it also had a variety of medicinal uses. It was at this time that our founder, George Garvin Brown, began his career as a traveling pharmaceutical salesman. He saw in person the unpredictable and unreliable state of Bourbon. Even at the hands of doctors, the quality of the whiskey they were prescribing was suspect. There was very little way to know what was in the whisky you were buying until you tasted it. That’s because in the mid 1800’s, Bourbon was sold exclusively by the barrel. Since you could not see or measure the contents of the liquid inside the barrel, it was easy to tamper with.
George saw an opportunity to revolutionize the entire industry. In 1870, he did the most unexpected and amazing thing: he sealed Bourbon in a glass bottle for the very first time. Proud of the product he created, he signed his name to it with a promise. A guarantee of quality, that promise read: 'This whisky is bottled by us only, and we are responsible for its purity and fine quality. Its elegant flavor is solely due to original fineness developed by age. There is nothing better in the market.' For the first time, Bourbon drinkers could now purchase a bottle of whiskey and drink with confidence. And thus, in batching the whiskey and sealing it in glass bottles, the Old Forester brand was born and forever changed both the process and expected quality in Bourbon.
Olmeca spicy Paloma
INGREDIENTS
– 60mL Olmeca Altos Silver Tequila
– 60mL grapefruit juice
– 30mL fresh lime juice
– 1 jalapeño pepper, sliced thinly
– 3 dashes Angostura Bitters
METHOD
Add tequila and lime to a cocktail shaker filled with ice, shake vigorously. Strain the mix into a salt rimmed glass over ice, top off with grapefruit juice and garnish with sliced jalapeños.
Sheep Dog Espresso Mutt-ini
INGREDIENTS
– 60mL Sheep Dog Peanut Butter Whiskey
– 60mL chilled espresso coffee
METHOD
Add ingredients to a cocktail shaker, fill with ice and shake vigorously. Garnish with crushed peanuts.
Basil Hayden Mint Julep
INGREDIENTS
– 60mL Basil Hayden Bourbon
– 15mL simple syrup
– 8 mint leaves, plus extra to garnish
METHOD
Add the mint and syrup to a julep tin cup or rocks glass. Gently muddle the mint to express oils. Add crushed ice and pour Basil Hayden over. Stir thoroughly and garnish with a mint sprig.
Premiership Punch
INGREDIENTS
– 100mL Bombay Sapphire Premier Cru
– 100mL Bombay Bramble Gin
– 200mL Fever-Tree Tonic Water
– 200mL Fever-Tree Ginger Ale
– 8 fresh raspberries
– 8 slices of cucumber
– 8 lemon wheels
– 8 orange wheels
– 4 mint leaves
METHOD
Fill your punch bowl with ice. Add half of each of the garnishes (fruit and mint leaves). Add both types of gin and slowly pour over tonic and ginger ale. Stir gently. Serve into a highball filled with ice. Garnish and enjoy with friends!