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Shot of the Week: The Long Shot

May 16, 2014
For when things get too hoppy. (Dustin Dooling)

For when things get too hoppy. (Dustin Dooling)

Sometimes you belly up to the bar and crave the shot that pushes you over the edge. Other times you want to tip the scales and give yourself some liquid courage. For me, most frequently, I need a break from the hoppy flavors that seems to transcend the delicious craft brew market. When this happens, I reach for old school liquors and tried and true, fresh ingredients. This week, when your Hopadillo is hop overload, order this shot and temper the suds in your tummy.

Bulleit bourbon is an old school recipe from the Wild West that dares you to tame it. So we oblige with hints of mint and ginger. Kentucky Derby be damned, Whisky and mint are a pairing that sends my taste buds off to the races. Either right out of the gate or on your final legs, bet on the Long Shot.

1 ounce Bulleit bourbon

2-3 mint leaves

¼ ounce ginger beer

Combine mint leaves and Bulleit Bourbon in shaker tin. Muddle mint and strain into shot glass. Top with ginger beer.

 

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