Bourbon Lancer

Name: Bourbon Lancer
Total time: 3 min
Yield: 1
Ingredients: 9 Parts Bourbon whisky; 16 Parts Champagne; 3 Dashes Angostura Bitters; Lemon twist - for garnish

Ingredients

9 Parts Bourbon whisky
16 Parts Champagne
3 Dashes Angostura Bitters
Lemon twist - for garnish

Glass: Highball

Average rating

3.0

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Instructions

Combine the ingredients in a chilled Highball glass filled with ice and stir until the drink is sufficiently chilled. Garnish with the Lemon twist.

Notes

See more three ingredient cocktails.

1 person has tried this recipe

by @inerte at Sunday, 31 December 2023

Specific liquor brands used
- Bourbon whisky Bulleit Bourbon

Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Bourbon whisky	267.3	0	0	0	0	0
Champagne	?	?	?	?	?	?
Angostura Bitters	?	?	?	?	?	?
Total	267.3	0	0	0	0	0

About the ingredients

Champagne: Champagne is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation. The grapes Pinot noir, Pinot meunier, and Chardonnay are used to produce almost all Champagne, but small amounts of Pinot blanc, Pinot gris (called Fromenteau in Champagne), Arbane, and Petit Meslier are vinified as well. Champagne became associated with royalty in the 17th, 18th, and 19th centuries. The leading manufacturers made efforts to associate their Champagnes with nobility and royalty through advertising and packaging, which led to its popularity among the emerging middle class.
Bourbon whisky: Bourbon is a type of American whiskey, a barrel-aged distilled liquor made primarily from corn. The name derives from the French Bourbon dynasty, although the precise inspiration is uncertain; contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans, both of which are named after the dynasty. The name "Bourbon" was not applied until the 1850s, and the Kentucky etymology was not advanced until the 1870s. Bourbon has been distilled since the 18th century. Although bourbon may be made anywhere in the United States, it is strongly associated with the American South in general, and with Kentucky in particular. As of 2014, distillers' wholesale market revenue for bourbon sold within the US was about $2.7 billion, and bourbon made up about two thirds of the $1.6 billion of U.S. exports of distilled spirits. According to the Distilled Spirits Council of the United States, in 2018 U.S. distillers derived $3.6 billion in revenue from bourbon and Tennessee whiskey (a closely related spirit produced in the state of Tennessee). Bourbon was recognized in 1964 by the United States Congress as a "distinctive product of the United States". Bourbon sold in the United States must be produced in the U.S. from at least 51% corn and stored in a new container of charred oak.
Angostura Bitters: Angostura bitters is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or, less often, food. The bitters were first produced in the town of Angostura (now Ciudad Bolívar, Venezuela), hence the name, but do not contain angostura bark. The bottle is recognisable by its distinctive oversized label. Angostura is Spanish for 'narrowing', the town of Angostura having been at the first narrowing of the Orinoco River.