I'm a big bourbon drinker. I usually take my bourbon neat, but I like to try out a bourbon-based cocktail every once in a while. I recently found a copy of Albert Schmid's "The Kentucky Bourbon Cookbook" and discovered the Presbyterian. This classic 1950's cocktail has a light, spring-like quality to it. I've added my own twist to it with fresh lemon juice and a little muddled mint. Don't be fooled though by how refreshing the drink might taste -- it still packs a punch! A note on what kind of bourbon to use: I personally find a lot of mid-range bourbons to not be worth their price tag. This may be a matter of taste, but I prefer Jim Beam for mixed drinks. If you want a good sipping bourbon, Pappy Van Winkle's aged varieties are stellar. P.S. I hope this drink's name does not offend anybody -- my mother found it slightly unsettling. - student epicure —student epicure
Test Kitchen Notes
The mix of club soda and ginger ale allows the flavor of a good bourbon to come through and give this drink some punch. A hint of mint and lemon and just a touch of sweetness add some subtle extra layers. It's a serious step up from whiskey and ginger ale. - Stephanie —The Editors
In the bottom of an 8 oz glass, muddle lemon juice, sugar, and mint. Add ice to fill the glass half way. Add bourbon. Fill the glass with equal parts ginger ale and club soda. Stir gently with muddler.
To make the lemon peel garnish, wash lemon well and then use a vegetable peeler to make a nice strip. Rub the peel on the rim of the glass and then twist into the glass. (Thank you Albert Schmid's for teaching me this technique!)