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Friday, November 4, 2011

BLT: can the cocktail be better than the sandwich?

The Utah Mixologist picked up some ideas and recipes to bring back to readers in Salt Lake City at the receptions and seminars during PDX Cocktail Week. One of the best seminars was the “Art of the Simple Cocktail” presented by cocktail diva Elayne Duke, head mixologist for Diageo Wine and Spirits.  Elayne’s presentation concentrated on three cocktail basics: the base, the modifier, and the flavoring agent and how they interact. It’s surprising how many classic cocktails follow this simple formula; take, for example, the Margarita, Daiquiri, Sidecar, Mojito, and Manhattan.

One of the cocktails served at the seminar was the BLT.  In this case the BLT stands for Bulleit, Lemon, and Tonic.  Just as the better known BLT (bacon, lettuce, and tomato) is a perfect sandwich: simple, delicious, and with a great mix of flavors; the BLT cocktail is (you guessed it) simple, delicious, and has a great mix of flavors.  Bulleit Bourbon (CS# 017086, $25) is in general distribution in Utah, and this and other recipes are presented on the Bulleit website.

BLT Cocktail

1 1/3 oz. Bulleit Bourbon
Lemon wedge (about 1/8 lemon)

Squeeze the lemon wedge into a rocks glass 2/3 full of ice. Add the Bulleit and top off with Tonic.  Garnish with a generous wedge of lemon or a lemon twist.

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