Spicy Bourbon Cocktail Adventure

Gina and I sat at Blue Smoke’s bar on East 27th Street in New York City, studying the drink list, wondering which cocktails to splurge on.

This was about a decade ago, and it wasn’t our first visit to the barbecue restaurant from Danny Meyer’s group. I don’t remember much about the previous meal we’d had — the deviled eggs stood out as being yummy — but it was bourbon time.

Bourbon was having a moment. Friends Dan and Nicole invited me to a bourbon and bacon expo. I brought Eagle Rare to a bourbon and scotch Meetup group. Vernors finally arrived on the East Coast so Mom and I could make proper bourbon-and-gingers with Maker’s Mark.

Blue Smoke must have had a deal with Bulleit for their bourbon cocktails because the brand appeared prominently on the list. I told our friendly bartender that the dark and stormy looked good, but I wished it had bourbon instead of rum.

He asked if I liked ginger and spices. My enthusiasm prompted him to say, “OK, I’m going to make you a special cocktail. If you don’t like it, you don’t have to pay for it.”

Then he hoisted himself onto the bar, rummaged around an upper cabinet, and pulled out a dark skinny bottle. It was St. Elizabeth allspice dram. At that point, the spicy liquor wasn’t on the cocktail menu at all. Even just getting a bottle involved a special order at the liquor store.

The bartender created what I quickly dubbed “Bulleit storm” because of the dark and stormy riff. I happily paid for the cocktail, and it’s been a favorite ever since.

If you’re planning on serving a crowd, prepare individual glasses assembly-line-style. Top them off with ginger beer and add the lime garnish last. Trust me, there are other cocktails to make in a pitcher.

Since I’m not entirely sure about the original proportions, below is a guestimate. Feel free to adjust the amounts according to your preference for stronger or lighter. This is the cocktail I like to make for friends and family, no matter the weather. As I made them tonight, the rain really did start coming down. Seemed just right.

Mom, this one is for you:

Bulleit Storm Cocktail

Makes one

1 – 1.5 oz. Bulleit or another bourbon you enjoy
½ oz. St. Elizabeth Allspice Dram
Ice cubes
Ginger beer, I like Reed’s Premium and Q Drinks
Fresh lime juice
Lime slice garnish

Fill a high ball with ice cubes. Add the bourbon, the allspice dram, and a squeeze of fresh lime juice. Top off with ginger beer.

Stir gently with a cocktail stirrer (or whatever utensil you have handy) and serve with a lime slice garnish.

Cheers!