Old and New

At the beginning of my bartending career, a whisky sour was one of the first cocktails that I learned to make. In that smoky sports bar atmosphere the drink consists of a store bought sour mix with house whiskey poured over ice, and garnished with a cherry. Now, with experience under my belt and the wealth of knowledge I’ve acquired here on the Farm, I’m inspired to make an old standard new.

The “Old and New” is my take on a whisky sour. This creation is made with Belle Meade Bourbon Whisky, which was rebirthed after the original family distillery closed its doors over 100 years ago during the Prohibition. Freshly squeezed lemon juice adds a bright fresh sour note, while the Flarenum and bitters creates a well rounded cocktail. The Pinot Noir glaze is the “new” addition, which gives the cocktail a complexity and depth that guests come to expect from our signature cocktails here at Blackberry Farm.

Old & New

1.5 Oz. Belle Meade Bourbon Whiskey
.5 Oz. Fee Bros. Flarenum
1 Whole lemon freshly juiced
1 Dash Fee Bros. Whiskey Barrel Aged Bitters
Splash of soda water
Pinot Noir glaze

In a mixing tin with ice, add everything except the soda water and Pinot Noir. Shake until it is cold and pour into a mason jar. Splash soda water on top and stir to mix. Then glaze the top of the cocktail with Pinot Noir. Garnish with a lemon wheel.
At the beginning of my bartending career, a whisky sour was one of the first cocktails that I learned to make. In that smoky sports bar atmosphere the drink consists of a store bought sour mix with house whiskey poured over ice, and garnished with a cherry. Now, with experience under my belt and the wealth of knowledge I’ve acquired here on the Farm, I’m inspired to make an old standard new.

The “Old and New” is my take on a whisky sour. This creation is made with Belle Meade Bourbon Whisky, which was rebirthed after the original family distillery closed its doors over 100 years ago during the Prohibition. Freshly squeezed lemon juice adds a bright fresh sour note, while the Flarenum and bitters creates a well rounded cocktail. The Pinot Noir glaze is the “new” addition, which gives the cocktail a complexity and depth that guests come to expect from our signature cocktails here at Blackberry Farm.

Old & New

1.5 Oz. Belle Meade Bourbon Whiskey
.5 Oz. Fee Bros. Flarenum
1 Whole lemon freshly juiced
1 Dash Fee Bros. Whiskey Barrel Aged Bitters
Splash of soda water
Pinot Noir glaze

In a mixing tin with ice, add everything except the soda water and Pinot Noir. Shake until it is cold and pour into a mason jar. Splash soda water on top and stir to mix. Then glaze the top of the cocktail with Pinot Noir. Garnish with a lemon wheel.