Bourbon Neat vs. Bourbon Cocktails

I think everyone should drink their whiskey however they like it. I drink plenty of cocktails and whiskey neat, occasionally with some limestone water and sometimes on the rocks. Some people prefer the complex experience of a cocktail, while others enjoy whiskey's pure, unadulterated taste when drinking it neat. Cocktails and whiskey neat have merits and appeal to different palates and moods. Neither is inherently better; they are just different ways of experiencing and enjoying spirits.

I love a good old-fashioned Boulevardier, Manhattan, and a Bourbon Sour. I love a good cocktail now and then if it's made right. When it comes to higher-end Bourbon, I'm sipping it neat.

If I'm working, my Glencairn glass and a bottle of Limestone water are ready to provide a journey discovering the different flavor profiles of Bourbon, Rye, and American Whiskey. When I evaluate a new bourbon and write tasting notes, I experiment and add a few drops of water. Adding a few drops or a small splash of water can open up a whiskey's flavor profile. This can help reduce the overpowering effects of ethanol and make it easier to interpret and develop the tasting notes, though it may slightly alter the texture of the whiskey. A good approach is to taste the whiskey neat first; if you feel it needs dilution to reveal more flavors, go ahead and add water.

I won't evaluate a new bourbon or Rye whiskey for this blog. Instead, I will examine two of my favorite cocktails: the Boulevardier and Manhattan. The Boulevardier is the whiskey lover's Negroni, and the Manhattan is a simple but classic cocktail.

The Boulevardier has three simple ingredients: Bourbon, Campari, and sweet vermouth. Its relatively simple origin story dates back to the late 1920s. The original recipe first appeared in 1927's Barflies and Cocktails by Harry McElhone, the proprietor of Harry's New York bar in Paris. Erskine Gwynne, a magazine publisher called Boulevardier, crafted the eponymous drink.

While making the Boulevardier an equal-parts drink, I found the Bourbon whiskey played third fiddle to the vermouth and Campari, so I added one-and-a-half ounces of Bourbon. I also found that reaching for a rye mash bill and a higher-proof Bourbon was more balanced with the sweet vermouth. I like to splash the Ice with Grand Marnier in a mixing glass filled with ice. I then add one-and-a-half ounces of Bourbon, one ounce of Campari, and sweet vermouth. Stir until chilled, strain into a rocks glass, and garnish with a Luxardo cherry. I like to use one ice sphere in my rocks glass. An ice sphere exposes less surface area for the same volume as a cube of ice by almost 25%. This results in a significantly slower melt than traditional ice cubes, allowing you to chill your whiskey or cocktail without weakening its flavor. This leaves you to sip and enjoy a cold drink at your own pace.

The Manhattan's origins date back to the 1870s, when it was first crafted, and the early 1880s, when it first appeared in print. There are several theories about the origins of the Manhattan Cocktail. The most popular one suggests that Dr. Iain Marshall invented the recipe in the early 1880s for a party hosted by Lady Randolph Churchill, the mother of Winston Churchill. While many early iterations of the recipe call for whiskey instead of rye whiskey, it's generally assumed that it was typically used in practice. The Manhattan comprises three simple ingredients: whiskey, sweet vermouth, and betters. This basic recipe has changed very little since the cocktail's inception.

I use Sagamore Double Oak Rye Whiskey in my version of the Manhattan. It has a rich, smooth body that is balanced and goes nicely with sweet vermouth and bitters. I start with a mixing glass filled with ice. I then add two ounces of Sagamore Double Oak Rye, one ounce of sweet vermouth, and two dashes of bitters. Stir until chilled, strain into a rocks glass, and garnish with a Luxardo cherry. I've also experimented with variations that use equal parts sweet and dry vermouth rather than just sweet vermouth. I also experimented with equal parts sweet vermouth and a good Spanish Sherry for another variation.

Sometimes, cocktails deserve a decent and appropriate glass because they can be a luxury. Start by freezing a martini or coupe glass or packing it with ice. Once your glasses are chilled, pour your cocktail through a strainer into a martini or coupe glass and garnish with a Luxardo cherry. This is a fancy way to present your favorite cocktail and avoid additional dilution.

Some people prefer the complex, nuanced experience of a well-crafted cocktail, while others enjoy whiskey's pure, unadulterated taste when drunk neat. Ultimately, it comes down to personal preference. Both cocktails and whiskey neat have merits and appeal to different palates and moods. Neither is inherently better; they are just different ways of experiencing and enjoying spirits.

At Bourbon Awareness, you can learn more about America's native spirit. Bourbon Awareness and Whiskey University's sole mission is to educate the public about the history and virtues of Bourbon, Tennessee Whiskey, and other various whiskeys.

See our website at bourbonaware.com and whiskeyuniv.com/nj-central-new-jersey-area. You can contact us at harrycasazza@bourbonaware.com