Well, it’s been a while since I posted one of my cocktails, but I’ve gotten a lot pickier about which recipes I choose to share (too many of my early attempts were merely so-so drinks). After ages of tweaking this one, I finally have it to a place where I’m really happy with it, and I’m ready to share it with the world!
The Buffalo Red started out as a Sazerac, but has come a long enough way from its roots that I don’t feel bad claiming it as my own. It still retains the wash with anise-based liquor, and the Peychaud’s bitters, but we replace rye with bourbon, and bring both maple bitters and Muscovado simple-syrup to the party. The resulting drink is warming, earthy, and not-too-sweet. Urban Moonshine makes the maple bitters, and you can easily buy them on Amazon.com if they’re not available at your local quality liquor store.
To make Muscovado simple syrup, just buy Muscovado brown sugar (easily found at local mega-marts or organic groceries) and then heat it with an equal portion of water until it dissolves. Cool the resulting liquid and store in the fridge.
Here’s the recipe:
The Buffalo Red
- 2.5 oz Buffalo Trace Bourbon (other bourbons will, of course, work too.)
- .33 oz Muscovado Simple Syrup
- 1 tsp Pernod
- 6-10 drops maple bitters
- 1 heavy dash Peychaud’s bitters
Pour Pernod into an empty rocks glass and swirl to coat. Discard excess Pernod. Fill rocks glass with a few large, solid ice cubes. Add all ingredients to the rocks glass and stir several times to combine. Flame an orange peel over the glass, and drop it in. The resulting drink should be a beautiful reddish-brown, like Autumn leaves. Sit back in a comfy chair, take a sip, and relax.
Oh, and just for the record: no one from Buffalo Trace paid me in cash or free samples to write this recipe or even asked me to promote their bourbon. I’m an honest fan of the product, and it’s my go-to bourbon for day-to-day mixing.
