National Bourbon Heritage Month is 100 percent legitimate holiday, and it’s been celebrated every September since 2007 when the U.S. Senate unanimously declared it the law of the land. The bill was sponsored by Sen. Jim Bunning (R-Ky), who certainly had good reason to promote his state’s most popular export. Since then, Americans have drunk more bourbon whisky than ever before. Over the past five years, bourbon’s popularity has grown by nearly 36 percent in case volume and 50 percent in revenue, according to the Distilled Spirits Council of the United States. In 2016, the bourbon industry sold 21,753,000 cases and reaped more than $3.1 billion.
The standard at-home bar probably doesn't have some of these ingredients but that means this is the perfect excuse to expand your collection. Kevin Felker, beverage director at Meat on Ocean in Santa Monica, used an artisanal liqueur from the French Alps produced since 1875 from sweet and bitter orange peels as well as small-batch bitters.
- 2 Ounces Eagle Rare 10-year single-barrel bourbon
- 1/2 Ounce Bigallet China China
- 5 drops Giffard crème de cacao
- 3 Dashes of Fee Bros. Black Walnut Bitters
- 2 Angostura Bitters
- Luxardo cherry
- orange twist
Add all ingredients to a mixing glass. Add ice and stir until cold. Strain into a Nick and Nora glass. Flame an orange twist over the drink and discard. Drop in a Luxardo cherry.