Kentucky Colonel
Course: DrinksCuisine: American1
servings199
kcal40%
3
minutesLearn how to make a variation of the Manhattan with an herbal twist.
Ingredients
2 dashes 2 dashes Angostura Bitters
1/2 oz 15 ml Benedictine
2 oz 60 ml Bourbon
Directions
- Technique: Simple Stir
- Combine all ingredients in the mixing glass.
- Add ice to the mixing glass.
- Stir the ingredients for 10 – 15 seconds. Try to avoid over-diluting the drink.
- Strain into a glass.
- Garnish:
- Maraschino cherry.
Notes
- Tools Used: Jigger, Bar Spoon, Mixing Glass
- Serving Glass: Coupe Glass
Featured Video
The History Of The Kentucky Colonel.
The earliest publication of this cocktail is from the 1914 book “Drinks” by Jacques Straub, published posthumously by his wife, Marie Straub. That is the only publication I can find on this cocktail. None of his more famous contemporaries share this recipe, and I feel a bit iffy about Straub’s cocktail recipes anyway. Many famous cocktails are included in his book, but the recipes are all totally off the mark. None of the classic cocktails of the time matched what others were publishing. It feels like he copied no one, and no one copied him. While this cocktail is pretty good and one worth saving, I wouldn’t give it much historical weight or authority.
What Does The Kentucky Colonel Taste Like?
This is a beautiful cocktail, but it is very strong. I’m the only one I know who likes this drink, but I also am the only one who wants old, solid, and herbal drinks—the best way to think of this is an herbal Old Fashioned.
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