A hauntingly good bourbon cocktail inspired by Damon Salvatore
I have two loves of my life: my beloved horse Prince and Ian Somerhalder. I was devastated when he was killed off on Lost and couldn’t wait to tune in to his new vampire series on the CW back in 2009. I loved vampire lore long before it was trendy but I still never could have predicted that The Vampire Diaries would become my favorite show of all time. Don’t even get me started on the perfection that is the Founder’s Day season one finale. And Damon Salvatore? Well in my opinion he is the most well-written character ever and absolutely worthy of an epic cocktail.
The Vampire Diaries stars Ian Somerhalder and Paul Wesley came out with their own Bourbon brand, Brother’s Bond Bourbon, last year and I couldn’t wait to try it! It’s velvety smooth with notes of banana bread and caramel. Someday I’m going to do an entire episode of The Rose Table dedicated to Brother’s Bond Bourbon.
“Life kicks you in the teeth but your bourbon doesn’t have to” – Paul Wesley quoting Ian Somerhalder during a virtual Brother’s Bond tasting I attended
This cocktail is a classic old fashioned featuring Brother’s Bond with a twist: foreboding fog created by dry ice, which pays an homage to Damon’s intro in the pilot (and his fog powers in the book series!).
If you’re looking for the perfect bourbon cocktail for your Vampire Diaries binge session, this is it! Never used dry ice before? Read my article about dry ice safety here before making this drink.
“Hello, Brother”2 oz Brother’s Bond bourbon
1 tsp simple syrup
3 dashes Angostura bitters
1 small chunk of dry ice
- Measure bourbon, simple syrup, and bitters in a highball glass and give it a stir. Add dry ice and watch the magic happen.
To make simple syrup: Combine equal parts sugar and water (i.e. 1 cup sugar, 1 cup water) to a boil in a small sauce pan until sugar is completely dissolved. Cool and store in the fridge for up to a month.
Cheers,
Don’t forget to follow/like The Rose Table on Facebook, Twitter, and Instagram! Sign up for The Rose Table’s emails here.
One Comment Add yours