The Three Stones

One of my favorite things to do in mixology is mix the same category of alcohol with two or more of the same category. This means, I’ll mix wine with wine, whiskey with whiskey, or gin with gin — sometimes even absinthe with absinthe. I learned to do this from one of my many cocktail books, which read that mixing the same type of alcohol with the same type can make it have multidimensional flavor. Now, they used this to support other categories, but with this cocktail, it’s made up of mainly bourbon. What makes it exciting is the apple cider vinegar, which is clear in the flavor map of this drink. The vinegar adds to the shape of the palette, allowing for a well-rounded, sharp flavor. I hope you enjoy this recipe as much as I enjoyed making… and drinking… it!

Ingredients:

1 part apple cider vinegar

1 part Elijah Craig bourbon

1 part Woodford Reserve bourbon

1 part Jefferson’s bourbon

2 dashes Peychaud’s Aromatic bitters

1 small handful fresh raspberries

Directions:

Add three ice cubes to a mixing glass. Pour in all alcohol and vinegar. Add in bitters. Stir until cold, but not sweating. Strain drink of ice, pouring drink into goblet. Add raspberries. Muddle into drink with back of bar spoon.

Serving Suggestion: turkey burger; avocado with balsamic vinegar and evoo; egg salad.