Today we’re going to show you how to make the Bourbon Special, a tiki cocktail from around the 1950, featured in Kon-Tiki Restaurant chain by Steve Crane. You could also see this as some sort of bourbon mule as well.
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The bourbon special is considered tiki for a few reasons, it was invented by a tiki bartender, but also because it integrates ginger and falernum into a drink recipe. In the end, the drink doesn’t come off as “super special” nor is it really better than, say, a whiskey sour. But, it does bring whiskey to the falernum.
The Bourbon Special
– 1 1/2 oz Bourbon
– 1/2 oz Fresh Lime Juice
– 1/4 oz Simple Syrup
– 1/4 oz Falernum
– 3/4 oz Ginger Beer
At the end of the day, this drink does have a bit of the moscow mule flavor to it–ginger forward with muted flavors beyond that scope. But, interesting to try; we would suggest maybe bumping up the falernum to get more clove and “tiki” flavor.
0:42 Danny Morris Love, Executive Producer!
0:55 Recipe breakdown
1:37 Derrick realizes how old his ginger beer is
2:10 Derrick’s bottle opener
2:34 The money shot
3:25 Tasting notes
6:25 Derrick would double it.
#bourbon #tiki #drink
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