I pulled this recipe from the 12BB book.
Once again, the poor whiskey really shines through! Buying some proper rye is high on my bottle list. Otherwise, the drink is pretty nice. This is definitely a strong one!
Slightly reduced the amount of sweetener in this blueberry themed whiskey sour because the Blueshine has maple syrup.
Garnished with lemon spray. I think this is the best drink we've made with the Blueshine thus far.
Based on a recipe found here but we didn't have vodka so subbed in Burmese whiskey.
The cheap whiskey flavor dominates, but it's also a bit ginger-spicy as hoped.
I was thinking about the more esoteric items in the bottle collection this evening and I thought it might be fun to leverage the super cheap ($3 per 1 L bottle!) whiskey we brought back from Burma. I remembered that we also have some jaggery (palm sugar) in the cupboard that came back from Burma with us.
Maybe I could combine the two into a Burma-inspired whiskey sour?
Shaken with ice, strain into an old-fashioned glass and garnish with a marachino cherry.
Trying to figure out what to do with the "Blueshine" we picked up at the Maine Craft Distilling. It's a whiskey flavored with blueberry and maple. Overall it's pretty sweet. The folks at Maine Distillery have a couple of recommended recipes, one of which is patterned after a Manhattan:
We didn't have some of those ingredients so the following substitutions were made.
Shaken with ice, served with lemon spray garnish.
Benedictine is described as herbal, and the Black Balsalms is one of the most herbal tasting things in my modest collection. Rossi dry vermouth was substitituted for the blanc vermouth. I think they are similar if not the same.
Tasting notes: quite bitter to my palate but Amy thought it was well-balanced. The Black Balsalm is very bitter, so perhaps that plus the orange bitters was too much for me. I'd make it again, but I would probably reduce the Black Balsam or try one of the other werid herbal liquers in the collection: Vana Tallinn.
