Now that I’m all grown up, September is one of my favorite months. See, no one told me in those back-to-school days of yore that:
(1) “Learning because you want to” is far better than “learning because you have to.”
(2) I wasn’t going to be shy and awkward–to that extent, anyway–forever.
(3) There’s this thing called bourbon, and …
(4) … September is National Bourbon Heritage Month.
Needless to say, I’m into adulthood. All year long! Give me all the eggs, bacon, bills, responsibilities, and bourbon you have.
I’m in charge now. I’m in charge, and I’m putting toasted cumin and carrot juice into this bourbon drink right here, to properly celebrate sweet, glorious National Bourbon Heritage.
I recently sampled an incredible Bloody Mary, except it was made with bourbon instead of vodka, and called something I can’t repeat on a family site. Which this is, if your family wears uniforms.
I experimented with a few different cocktail ideas, but this bright orange one is the one I love most. It’s fresh, silky-luxurious, and just a touch complex with toasted cumin syrup and a little amaro and orange bitters. I couldn’t stop drinking it, and I think you might like it too. It’s a good one to make at, like, 2pm and enjoy on your porch in a bath robe as you watch those poor little souls dragging their backpacks back home.
But seriously, do be sure to tell those kids to stay in school. That falls under the umbrella of responsible drinking.
Drink well, friends, and have a happy, happy National Bourbon Heritage Month!
Disclaimer: Four Roses Bourbon covered the ingredients here. I agreed because I like Four Roses, so there’s that.
- 2 ounces fresh carrot juice
- 2 ounces bourbon (Four Roses used here)
- 1 ounce fresh lemon juice
- 3/4 ounce toasted cumin simple syrup (below)
- 1/4 ounce Montenegro amaro
- 1 egg white
- A few dashes orange bitters
- Freshly ground toasted cumin
- 2 tablespoons cumin seeds
- 1 cup sugar
- 1 cup water
- Combine all ingredients except for orange bitters and ground toasted cumin in cocktail shaker. Close and dry shake (without ice) until combined, then add a handful of ice and shake well for a solid minute or so. Double strain into a chilled cocktail glass and top with orange bitters and toasted cumin.
- In a medium saucepan, heat cumin seeds over medium heat, shaking pan frequently so they don't burn, until toasted and fragrant (30 seconds to a minute). Add sugar and water and bring to a simmer, then lower heat and simmer for 25-30 minutes, until bubbly and thickened. Remove from heat, cover, and steep for about an hour before straining, discarding seeds, and transferring to an airtight container to chill.