Giusto Gusto

Funny story: Whiskey was my worst nightmare. Maybe it was the endless warm shots of canadian mist poured down my throat as a rugby rookie, maybe it was the overwhelming taste of old wood, who knows. One thing I do know is how much I hated it, the smell alone could curl this mug into a carney exhibit.

If you have a basic grasp of the english language then you’ve noticed I’m using the past tense. I used to hate whiskey, but, just like raw tomatoes and m83, it’s only a matter of time before you say “yup, I get it.”

I’m no guru on the matter, not even a padwan, but my eyes are open and I’m trying to learn the flavor profile of all whiskeys, be it tennessee, kentucky, canadian, or my North Cackalacky peers preferred pour: Bourbon.

As far as I can tell, bourbon is a little rounder and sweeter than it’s other southern counterparts which makes it the ideal choice for the following creation of mine just in time for the beginning of fall and citrus season: The Bourbito…

Paulie’s Bourbito

2 Shots Makers Mark (or other choice Bourbon)

1-2 Slices of Orange

4-5 Mint Leaves

Splash of Seltzer or Soda Water

Lots of Ice

This follows the classic mojito steps of muddling together the orange and mint leaves, but don’t go crazy. They’re not withholding precious information, just some juice and stuff . Squeeze the juice and rind of the orange (cut into smaller pieces if need be) until the two release some aromas, then top with enough ice to fill your glass. I find a small, wide mason jar really makes all the difference here.

Pour in your bourbon and seltzer, stir to combine with the muddle amigos and start sipping.

It’s somewhere between a Mojito and an Old Fashion, like Castro strolling down Madison Avenue or Ricky Ricardo rocking away the afternoon on a plantation porch discussing the cotton harvest. “You’ve got a lot of ‘splanting to do, Lucy.” Either way, it’s damn delicious and really brings out the best in bourbon’s sweet and smokey flavors. It only took 10 years of brain cell warfare to find it’s place into my heart, but like gin and rum before it – welcome to the party.