Bourbon is a distinctly American spirit, born in Kentucky and responsible for bringing us classic cocktails like the Mint Julep and the Manhattan. In honor of National Bourbon Day on Friday, we’ve rounded up the city’s based cocktails made from the spirit. These are the best sophisticated Bourbon-based cocktails in the city. What better way to kick off your weekend?
Mint Golab, Barbounia
250 Park Ave S
New York, NY 10003
More: NYC’s 6 Best Mint Juleps
A staple on the Barbounia cocktail menu, this Mediterranean flirt of the classic Mint Julep was crafted specifically for bourbon lovers. A recipe by by Vladimir Kolotyan, Barbounia’s talented sommelier and beverage director, the drink is made with mint leaves muddled in rose syrup, lemon juice and Angel’s Envy Bourbon. The concoction is then filled with crush iced and served into an Old Fashioned glass.
Bourbon Insider, Char No. 4
196 Smith St.
New York, NY 11201
There is perhaps no better venue for celebrating National Bourbon Day than this Brooklyn haunt. Char No. 4 is a bourbon-inspired bar and restaurant in Carroll Gardens – and you’ll notice the “Bourbon Insider” right away as you peruse the cocktail list. Hard Cider, honey, lemon, and baking spices round out this robust drink. Don’t forget to check out their long Bourbon menu, containing such favorites as Elijah Craig 18-yr old (2 oz. – $16) and Four Roses single barrel (2 oz. – $18).
Julep A La Thomas, The Dead Rabbit
30 Water St.
New York, NY 10004
This newly opened speakeasy in the Financial District boasts a handsome cocktail menu – in booklet form – which features more than 72 mixed drinks, from fixes and daisies to juleps and cobblers, all painstakingly researched. A highlight is the Julep a la Thomas, crafted by Jack McGarry. It’s made with Old Forester 100-proof Bourbon, Marie Brizard Parfait Amour, 3 dashes of Pernod Absinthe
and mint leaves.
Manhattan On Draught, Saxon + Parole
at Bleecker St.
New York, NY 10012
Naren Young and Linden Pride, of Saxon + Parole, are serving a Manhattan cocktail on draught using Evan Williams Single Barrel bourbon. Yes, you heard us, on draught. They round out the recipe with cocchi torani vermouth, and Jon’s leather bitters, and serve it off the tap. A unique feature, for sure, and when you try it, you’ll wonder why all Manhattan’s aren’t served this way. Also try their Seelbach cocktail – a mix of bourbon, champagne and bitters.
Georgia Peach, The Stewed Cow
400 Adams St
Hoboken, NJ 07030
This bourbon bar in the Mile Square City boasts a mean menu of strong Southern-style drinks, fittingly served in mason jars. The Georgia Peach is Bourbon, organic agave nectar, fresh lime juice, peach slices and muddled mint leaves shaken and served over ice and charmingly garnished with a peach slice and muddled mint leaves. Down one of these and you’ll be ready for a ride on the bar’s mechanical bull. Don’t say we didn’t warn you.
The Metropolitan, Crown
24 E 81st St
Manhattan, NY 10028
This luxurious Upper East Side establishment receives reviews from New Yorkers who mostly find the haunt elegant and chic. Not far from the Metropolitan Museum of Art, the aptly named Metropolitan is a sweet cocktail concocted with walnut, fresh peach, vanilla-infused Buffalo Trace Bourbon, aromatic bitter & citrus zest.
Vintry’s Lemonade, Vintry Wine & Whiskey
57 Stone St.
New York, NY
Ah, lemonade with a twist. This drink is the perfect bourbon blend for a warm spring day. Vintry’s Lemonade (Evan Williams Sour Mash Bourbon, watermelon, lemon juice, simple syrup and Urban Moonshine Organic Citrus Bitters) is found at Vintry’s Wine & Whiskey, a respite from the boisterous pubs on Stone Street. The bar offers a candlelit atmosphere and a sprawling wine and whiskey list. For those who don’t want to drink their whiskey straight up, the cocktail menu offers plenty of variations.
Whiskey Sour Provençal, Nice Matin
201 W 79th St
New York, NY 10024
Crafted by Aviram Turgeman, beverage director Tour de France Restaurant Group, the Whiskey Sour Provençal is made with Woodford Reserve Bourbon, honey-thyme syrup, pineapple juice and orange bitters. Poured into an old fashioned glass full of fresh ice and garnished with a flag (cherry and an orange wedge on a cocktail stick) is an updated twist on the classic Kentucky bourbon.