I have to admit that I was a Scotch snob for the longest time. It wasn't until a 2018 trip to Singapore (of all places) where I made the conversion from Scotch to Bourbon. The conversion happened at Maison Du Whiskey a high end whiskey bar in the Robertson Quay district of Singapore. Lucas the proprietor spent a good hour with my two sons (Gino and Giancarlo) and I lecturing us on all things whiskey doing tastings and comparisons between Scotch, Bourbon, Japanese and Irish Whiskeys.
Note that whiskey has two spellings. Whiskey (with an 'e') refers to grain spirits distilled in Ireland and the USA. Whisky (with no 'e') refers to Scottish, Canadian or Japanese grain spirits.
Since my "conversion" from Scotch Whisky to Bourbon Whiskey, my typical go-to Bourbon cocktail was the Old Fashioned. This all changed in August of 2022 when I discovered the Diamond Noir In Dallas Texas at Monarch Restaurant. This one is a game changer.
The Diamond Noir
Unlike my post for the Aperol Spritz, a Diamond Noir is not a cocktail that you can just throw together. It takes a few hours to create a proper one. (Bartenders will typically do all of the prep work a day ahead). The red float at the top of the cocktail is actually Pinot Noir Wine which gives the cocktail its unique character. The bulk of the cocktail is a "Clarified" mixture of Creme, Bourbon, Sherry, Rum based demerara syrup and an exotic ingredient called yuzu juice. (Get this from Amazon)
Ingredients
2 ounces overproof bourbon (Makers Mark no 46 works fine)
1/2 ounce yuzu juice
1/2 ounce lemon juice
3/4 ounce burnt demerara syrup
1/4 ounce amontillado sherry
4 ounces half and half
Pinot Noir Wine, to float
Dark Aged Rum
The demerara syrup is used as a simple syrup would be used in an Old Fashioned. After the Syrup is created chill / store it in the fridge.
Combine equal parts aged rum and demerara sugar in a saucepan over medium heat until sugar begins to caramelize. Then, combine the caramelized demerara sugar with water in a ratio of 2:1 and heat until sugar completely dissolves. Be careful not to overheat as the heated rum can catch fire. If this happens don't panic, simply cover the flaming pan with a lid, it will quickly extinguish.
Directions
Combine all ingredients, except for the wine, and freeze for one hour.
Strain the mixture through a coffee filter or jelly strainer until clarified.
In a mixing glass, stir the clarified mixture with ice until properly diluted.
Strain into a rocks glass over a large clear ice cube.
Gently pour the cabernet float over the top of the drink.
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