Recipes

Don't Blink

Don't Blink cocktail features Wild Turkey Rye
Don't Blink cocktail features Wild Turkey Rye

Benny Hurwitz first attended Wild Turkey's Behind the Barrel in 2015, and he's returning this year to help guide first-timers through the program. As the head bartender at D.C.'s Jack Rose Dining Saloon, he knows a thing or two about bourbon. Hurwitz says, "Because of Behind the Barrel and the connections I've made with other people in the industry, it's opened so many doors to work at other bars and learn new things. It's not just about bourbon; we have a network we can reach out to at anytime. That's one of the biggest thing you gain from Behind the Barrel ... the network and the friends."

Benny Hurwitz is a bourbon enthusiast and bartender in D.C. Benny Hurwitz is a bourbon enthusiast and bartender in D.C.

Hurwitz's inspiration for bourbon drinks continued to flow after his visit to the Lawrenceburg, Kentucky-based distillery. In regards to this cocktail, he notes, "This is a cocktail I've done before. It's a riff on a classic, like most things. I like to keep it simple. I'm using Wild Turkey's 101 Rye with a housemade raspberry-infused Campari, fresh grapefruit juice, a little fresh lime, and a little bit of simple syrup. The drink is modeled after the Blinker. I wanted to bring that up for the modern palate and add some bitter complexity."

Don't Blink

  • 1.50 oz Wild Turkey 101 Rye
  • 0.50 oz Raspberry-Infused Campari (below)
  • 0.25 oz 1:1 Simple Syrup
  • 0.25 oz Lime Juice
  • 0.75 oz Grapefruit Juice

Directions: Dry shake and pour over crushed ice in a rocks glass. Garnish with grapefruit peel.

Raspberry-Infused Campari

  • 250g Raspberries
  • 750ml Campari

Directions: Macerate in a large glass jar for 48 hours.

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