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Prep time
10 minutes
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makes
1 cocktail
Author Notes
Inspired by a classic whiskey smash, this cocktail highlights the smooth, intense flavors of Maker’s Mark 46® bourbon, which are brightened with notes of lemongrass and orange. Refreshing and citrusy, it’s the perfect match for Rick Martinez’s equally zippy Pollo en Pipián Rojo de Nuez. —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with Maker’s Mark 46®. To find out our favorite dish to serve with this cocktail, check out our digital cookbook, A Toast to Family Ties.
WE MAKE OUR BOURBON CAREFULLY, PLEASE ENJOY IT THAT WAY.
MAKER’S MARK 46® KENTUCKY STRAIGHT BOURBON WHISKY BARREL FINISHED WITH 10 VIRGIN FRENCH OAK STAVES. 47% Alc./Vol. ©2022 MAKER’S MARK DISTILLERY, INC. LORETTO, KY. —The Editors
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Bourbon Citrus Crush
Ingredients
- For the cocktail:
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2
parts Maker’s Mark 46® bourbon
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1/2
part lemongrass syrup
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1/4
part freshly squeezed lime juice
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1/4
part freshly squeezed lemon juice
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3 dashes
orange bitters
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Fresh orange peel, for garnish
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1
(6-inch) piece of lemongrass stalk, for garnish
- For the lemongrass syrup:
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1
stalk lemongrass
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1 cup
water
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1 cup
white sugar
Directions
- For the cocktail:
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Add all ingredients to a shaker filled with ice and shake until well-chilled.
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Strain into a rocks glass over ice.
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Squeeze the orange peel (peel side facing the glass) over the cocktail to release its oils and rub on the rim of the glass. Drop the peel into the glass and add the lemongrass stalk as a garnish.
- For the lemongrass syrup:
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Cut the lemongrass stalk into 2-inch pieces, and use the back of the knife to crush each of the pieces.
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Add the lemongrass and water to a small saucepan and bring to a boil over high heat. Reduce heat to low and simmer for 5 minutes.
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Remove from heat and stir in the sugar until fully dissolved. Let cool completely and strain. The syrup can be made ahead and will keep in the fridge for up to 2 weeks.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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