Pour bourbon, lemon juice, simple syrup, ginger syrup into mixing glass; dry shake. Shove mint sprigs into highball glass with spoon; add crushed ice. Strain cocktail mixture over mint and ice. Swizzle, keeping mint on the bottom; top with more crushed ice.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Need some big flavor in your day? Learn how to make the Bourbon Swizzle with Bulleit whiskey and sit back and relax!
Watch how to make this cocktail on an episode of The Beard Behind the Bar on HSTV.com.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ oz. Bulleit Boubon | ||
| 1 oz. fresh lemon juice | ||
| ¾ oz. simple syrup | ||
| ¼ oz. ginger syrup | ||
| 3 mint sprigs | ||
| 3 dash(es) aromatic bitters | ||
| 3 dash(es) Peychauds bitters |
Things To Grab
- Mixing glass
- Highball glass
- Crushed ice
Directions
Garnish with three dashes each aromatic and Peychauds bitters; garnish with mint sprig.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 24g
- Protein: 0g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%
Recipe Source:
HSTV.com, The Beard Behind the Bar, 2 Whiskey Cocktails You Should Master