How To Make Bourbon Mash Recipes
BOURBON SMASH
Steps:
- Put the simple syrup, mint leaves and lemon wedges into a cocktail shaker and muddle them until the lemons are broken down. Add the bourbon and fill the shaker with ice; using a long cocktail spoon, stir vigorously until very cold.
- Fill a rocks glass with ice and use a fine strainer to strain the drink into the glass. Put the mint sprig in the palm of one hand and gently smack it with the fingers of your other hand (this releases the oils and fragrance). Garnish the drink with the sprig and serve.
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Web Jun 12, 2020 Drop three lemon wedges into a cocktail shaker and muddle until juices are released, about 10 smashes. Add the mint leaves and …
From zestfulkitchen.com
5/5 (1)Total Time 5 minsCategory CocktailsCalories 157 per serving
From zestfulkitchen.com
5/5 (1)Total Time 5 minsCategory CocktailsCalories 157 per serving
- Add bourbon and maple syrup (or simple syrup), fill shaker with ice, secure second glass or lid and shake vigorously until chilled, about 15 seconds.
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Web Apr 8, 2021 Traditionally, most bourbon makers use a mash bill recipe made from corn, rye and malted barley, and often with 60-70% corn. Rye is considered to be the flavoring grain here with malted barley playing a …
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Web Mar 27, 2023 7 Easy Ways To Make Bourbon 1. Prepare Everything You Need Bourbon Whiskey Hardware Ingredients for Mashbill 2. Mix The Raw Ingredients 3. Ferment and Strain The Mixture 4. Distill It 5. Age and …
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- Determine the mash bill. Unlike beer-brewing, making bourbon is defined by its stricter ratios when it comes to the mash bill. By the way… …mash bill refers to the grain profile or recipe of your mix.
- Make the bourbon mash. Start by preparing your grains. The first step is grinding them and then mixing them with water. Some producers use a hammer mill or a rolling mill.
- Fermenting the mash. Now, this is where bourbon differs from other liquor’s fermentation process. Instead of straining the mash and collecting only the wort, the whole mash is pumped into the fermentation vat.
- Strain the mixture. After two weeks, if no bubbles are coming up on the bubbler anymore, that means that fermentation is pretty much done. It’s now time to strain the bourbon and finally separate the liquid from the solid.
- Collect the bourbon distillate. Now, we’re not through the most complicated stage yet. After fermentation comes the collection of the distillate.
- Aging & Barreling. Once the liquid reaches 80 to 125 proof, you’re now left with a moonshine that you can drink. But if you want the straight bourbon experience…
- Dilute. To achieve the proper alcohol content, distillers dilute the distillate with water before and after the aging process. It’s also preferable to chill the bourbon before bottling to eliminate any long-chain protein molecules along with other impurities which can solidify in the spirit.
- Bottle. After aging, diluting, and chilling your bourbon. Once bottled, your bourbon will then stop aging. Now you have the final product. Share via
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