Presbyterian Redux

Author Notes: I’m a big bourbon drinker. I usually take my bourbon neat, but I like to try out a bourbon-based cocktail every once in a while. I recently found a copy of Albert Schmid’s “The Kentucky Bourbon Cookbook” and discovered the Presbyterian. This classic 1950’s cocktail has a light, spring-like quality to it. I’ve added my own twist to it with fresh lemon juice and a little muddled mint. Don’t be fooled though by how refreshing the drink might taste — it still packs a punch! A note on what kind of bourbon to use: I personally find a lot of mid-range bourbons to not be worth their price tag. This may be a matter of taste, but I prefer Jim Beam for mixed drinks. If you want a good sipping bourbon, Pappy Van Winkle’s aged varieties are stellar. P.S. I hope this drink’s name does not offend anybody — my mother found it slightly unsettling. – student epicure —student epicure

Food52 Review: The mix of club soda and ginger ale allows the flavor of a good bourbon to come through and give this drink some punch. A hint of mint and lemon and just a touch of sweetness add some subtle extra layers. It’s a serious step up from whiskey and ginger ale. – Stephanie —The Editors

Serves: 1