pressed

wp-1491324288237.jpgWelcome to all and thank you for stopping by food for fun’s lucky 13th installment of Cocktail U. Accompanying last week’s Blatburg Breakfast Bars (you’ll have to clink on the link to learn more about that wonky title) with an adult beverage at first seemed challenging, but with bourbon in mind things quickly fell into place. Bourbon is corn-based, of course, which lines up nicely with the corn-based corn flakes (oh where art though, Post Toasties?) in the breakfast bars.

Just the same, a cocktail wouldn’t be my first choice to sip alongisde these bars. For one, they’re more of a breakfast food or quick snack, neither an occasion best for imbibing. The bars are also recommended as grab-and-go (I cut the entire pan of bars into lengths, then wrapped each in plastic wrap so family could take them out the door to school work, sports practice, etc.) And booze is most definitely not served best in a travel mug.

But. Those arguments aside, the rules of Cocktail U post state that an alcoholic beverage must be served. Which brings us to the Bourbon Press most cleverly presented in a new cookbook find.wp-1491324240958.jpgMason jars are all the rage in restaurants and now it looks like their prime servers for cocktails as well. Add ingredients to the jar, cover, and shake. Simple stuff and also not so many dishes to wash.wp-1491324287877.jpgGathering up a few of the usual suspects (bourbon, bitters, and ginger beer, my sub for ginger ale which I did not have on hand), I poured and iced and stirred my way to this:wp-1491324288254.jpg

wp-1491324288275.jpgOur Mason Jar Bourbon Press is a wonderfully refreshing and potent adult beverage that hits just the right notes with the Breakfast Bars. Though in this context, we might rename them Break Bars as a serving of this bourbon drink and a bar or two would make a nice break from any or all of the stresses that fill our days.wp-1491324287849.jpgTo make, combine 2 ounces (1/4 cup) bourbon and a few dashes of bitters in your jar. Add ice. Top with 2 ounces each ginger ale (or ginger beer) and soda water. Stir (or cover and shake), then garnish with lemon.

And the last step is a toast and a Cheers! and a wish for you to have a most excellent week. You’re invited back next week to dig back into Great-aunt Helen’s recipe box to see what delightfully eclectic recipes we can find. Thank you for being here.wp-1491324287863.jpg

22 thoughts on “pressed

    • You make a good point about the jars possibly being awkward to drink from. Mix it up in whatever drinking vessel you choose πŸ™‚ Appreciate your thoughts and you being here!

  1. What I love about your blog posts are the details….as I read the words, my imagination sees you writing and testing all the descriptions to ensure complete food flavour accuracy! Bravo!!

  2. You’re making it terribly hard to remain a teetotaler, Liz. How inviting this looks, demanding to be sipped. I say if folks can drink pints of ale and consume bowls of peanuts at the bar, surely you can pair bourbon and breakfast bars, at least alliteratively.

    • Oh my editor, my editor πŸ™‚ You make an excellent point about ale and peanuts. You still dry? For sure you’re better off for it. When I down a bourbon cocktail I can barely spell πŸ˜‰ But of course I’ll be here for you if you ever want a drink.

    • how cool that you have the ginger beer on hand! Forgetting where I found it, but learned later that it has some history. Ginger beer is good stuff πŸ™‚

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