Classic bourbon cocktails — the Old Fashioned, the Manhattan, the Whiskey Sour — have undoubtedly earned their keep as mainstays on any reputable bar list. While these drinks have stood the test of time, some experts like Liam Weitz, head bartender at a cocktail bar in Brooklyn, believe it’s time for both seasoned mixologists and curious at-home imbibers to start thinking beyond what’s expected from the American spirit.
For Weitz, bourbon’s versatility goes far deeper than the sweet, nutty, and caramel-driven flavor profiles we so often associate with it. Instead, he wants to open the door to fresh, savory, and even vegetal presentations that can completely reframe the way we experience bourbon.
“I feel like I always pull from classics, or at least the foundation of classics,” he says. “I used to be big into trying to chuck every single flavor into one glass at once, but have realized over the past few years that adding by subtracting is sometimes the way to go. So I always think that the fewer ingredients, the better.”
When it comes to crafting a brand new recipe, Weitz often starts with a spirit as his base for inspiration. His latest muse, Stonestreet Bourbon, is crafted with a mash bill of corn, barley, and wheat.
“I think that the balance of corn, barley, and wheat in Stonestreet is spot on,” he says. “It’s not overly corn-y, and there’s just enough barley and wheat to add a grain note to it, making it super versatile — especially when you want to incorporate a tiny bit of savory into your drink.”
Speaking of savory, Weitz also implores the cocktail curious to explore the world of food combinations when it comes to their creations. “I think that we had it in our heads that drinks have to be fruity and sweet,” he says. “Now savory drinks are starting to become a big thing, and people are leaning into it in a big way. I think it’s great.”
For his Golden Silk Sour, Weitz decided to lean away from the typical caramel or cherry additions to bourbon cocktails, preferring to let the whiskey speak for itself. “I want to let the whiskey do the talking,” he says. “Too often people try to make bourbon cocktails for those who don’t like bourbon, and the result is you lose the spirit’s character. That’s a shame.” Weitz also explains that Stonestreet Bourbon stands at 47 percent ABV, giving it the punch to hold its own in cocktails without losing its nuanced flavor.
Instead, Stonestreet’s corn-driven base gave him the idea to incorporate cornsilk, a subtle, grassy-sweet ingredient he first encountered in farm-to-table kitchens. “I remember when I first learned about corn silk when I first moved to the U.S. They barely have corn over in Ireland, let alone corn silk,” Weitz jokes. “[The recipe] stems from the idea of making the most of every ingredient. What can I do with this peel? What can I do with the weird hair coming off corn? That flavor actually pairs beautifully with bourbon’s corn profile.”
To round out the Golden Silk Sour, Weitz blends cornsilk with bell pepper in a syrup that adds depth and a faint vegetal sweetness. The pepper’s earthy quality, he explains, complements the bourbon’s heat while bridging into the oaky vanilla notes of a splash of reposado tequila.
“I feel like a lot of people maybe five years ago would have been like, ‘Oh, that’s crazy that corn goes into a drink,’” Weitz says. “Same with peppers, but anything that you taste in food, you can replicate in drinks, and it’s not nearly as scary as you think.”
For at-home mixologists, Weitz’s advice is to lean into nostalgia. “Think about what flavors you are familiar with from growing up, that’s a good way to start,” he says. “I think a lot of bartenders these days have drinks that they make that have sentimental value, because it reminds them of their childhood. There’s more to it than just a drink in that glass.”
Golden Silk Sour Recipe
A twist on a classic whiskey sour, cornsilk to accentuate the bourbon’s corn base, and pepper to bring an underlying fruity, vegetal taste that goes so well with the heat of the bourbon and grassiness of the tequila. Weitz suggests a lightly aged reposado style to help bridge the gap from the vegetal, fruity bell pepper to the oaky, vanilla notes of the bourbon.
Ingredients
- 1 ½ ounces Stonestreet Bourbon
- 1 ¼ ounces bell pepper and cornsilk cordial*
- ½ ounce reposado tequila
- 1 ounce lemon juice
- 1 egg white
- Garnish: aromatic bitters
Directions
- Add all ingredients to a cocktail shaker.
- Dry shake all ingredients (no ice).
- Add ice cubes to the cocktail shaker and shake until well chilled.
- Fine strain into a coupe glass.
- To add heart decorations to the foam, add 3-5 drops of bitters and swirl with a toothpick.
*Bell Pepper Cornsilk Syrup
Ingredients
- ½ cup water
- ½ cup sugar
- 2 teaspoons cornsilk
- 1 cup orange & red bell peppers (chopped)
Directions
- Heat water and sugar till sugar is melted.
- Add cornsilk, let steep for 15 minutes and strain.
- Roughly chop peppers and blend in a blender with cornsilk syrup.
- Strain and store in the fridge as needed.
This article is sponsored by Stonestreet Bourbon.
