Ever since I discovered that Maker’s Mark was gluten-free, I’ve been drinking a lot more of it. As the weather cools down, bourbon just seems like the right choice. After all, it’s a lot less likely to permanently stain your pale green bridesmaid’s dress than a glass of red wine when you inevitably miss your mouth and pour it all over yourself.
A few weeks ago I was up at my friend Sophie’s wedding in Maine. When I wasn’t sipping red wine in motor boats in the middle of the lake (yes, I spilled), I was drinking my new favorite drink: the BLT Cocktail. The ingredients for this body warming concoction are so simple, it’s really kind of sad that I’m giving you a recipe. If you’re ordering it at a bar, just ask for a bourbon and tonic with a splash of lemon juice.
The BLT Cocktail is traditionally made with Bulleit bourbon, but I’ve of course only had it with Makers. Since Sophie served hot toddy’s in mason jars during her ceremony, I also recommend this as the best receptacle for your BLT.
I’m just back from another amazing destination wedding weekend in Ireland. I was too scared to offend the bar tender by ordering non-Irish whiskey, so I stuck with “The Thomas,” named after the groom, which was basically a gin negroni with cucumber. I would replicate that one here too, but I had one too many Thomases to be able to look at one again for some time.
Since it’s Monday morning, most of you are probably yearning for a cocktail right about now. So…bottoms up! The weekend’s only 100 hours away.
- 1/4 cup Bourbon
- 1/2 cup Tonic Water
- 1 tablespoon lemon juice
- Lemon slices, for garnish
- Combine the bourbon, tonic, and lemon juice in a class over ice. Taste and add more tonic as desired. Garnish with the lemon wedges