Step inside the rack house this October with the ultimate fall whiskey sour: “Autumn in the Rickhouse.” 🍂🥃
In Episode 91, we pivot from last week’s stirred Manhattan riff into a vibrant, textural autumn sour designed to capture the earthy barrel oak, rich sugars, and crisp chill of walking through a Kentucky rickhouse in autumn.
To build a drink that punches through ice dilution and citrus, we anchor the shaker with 120-proof Knob Creek Single Barrel Reserve. Its robust profile of charred oak, roasted peanut brittle, and deep caramel creates an unshakeable backbone. We balance that heat with an equal-parts modifier split: fresh strained lemon juice for crisp acidity, bourbon barrel-aged maple syrup for woodsy sweetness, and Amaro Nonino Quintessentia for alpine herbs and bittersweet burnt orange.
To take it into true rickhouse territory, we introduce a dual-bitters split—bright Fee Brothers Plum Bitters for orchard stone fruit, paired with Turkish Tobacco Bitters for cured leaf and seasoned oak staves—all crowned with freshly grated nutmeg.
Drop a comment below: What’s your go-to high-proof bourbon for fall cocktails?
🎃 NEXT WEEK: Episode 92 kicks off our Halloween cocktail series with “The Phantom’s Cloak”! Be sure to subscribe and hit the bell so you don’t miss it!
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🛒 Featured Cocktail Ingredients & Tools
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🥃 RECIPE: AUTUMN IN THE RICKHOUSE
- 2.0 oz Knob Creek Single Barrel Bourbon (120 Proof)
- 0.50 oz Fresh Lemon Juice (fine-strained)
- 0.50 oz Bourbon Barrel-Aged Maple Syrup
- 0.50 oz Amaro Nonino Quintessentia (or Amaro Montenegro)
- 2 dashes Fee Brothers Plum Bitters
- 2 dashes Turkish Tobacco Bitters
- Garnish: Freshly grated whole nutmeg
🚨REMEMBER TO ALWAYS DRINK RESPONSIBLY🚨
NOTE: The spirits and items in this review were purchased by us. We were not compensated by the producers for this review.
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