This one was named after a band that my business partner, Tony Figoli was in a long time ago. I thought the name was absolutely brilliant, so I decided to do up a drink to commemorate the band – and my favorite spirit at the time.
I think the creme de cassis really works well with the sour component of this drink, and who can beat American whiskey on a warm spring evening?
Update: Our friends over at The Educated Barfly just released a great instructional video about the Bourbon Renewal, and you can see it below!
Bourbon Renewal Print Me
- 2 oz bourbon
- 1 oz fresh lemon juice
- .5 oz creme de cassis
- .5 oz simple syrup
- 1 dash Angostura bitters
- Shake ingredients with ice until cold.
- Strain over fresh ice into an old-fashioned glass.
- Garnish with a lemon wedge, or if in season, fresh currants.
Recipe printed courtesy of jeffreymorgenthaler.com
26 Replies to “Bourbon Renewal”
Any tips for wanting to put this on draft? Specifically in regard to the dilution ratio and the effects of shaking? Thinking of putting it on a nitro tap with either lemon acid or clarified lemon juice.
I would cut it with a substantial amount of water and carbonate the whole thing before putting it on draft.
I remember seeing you do a video with
1.5oz Bulleit Bourbon
0.5oz Creme de Cassis
0.5oz 2:1 simple syrup
0.75oz lemon juice
I’ve yet to try it, but assume it’ll lean sweeter. Would love to know how the 2 specs came about, and which one you currently prefer.
As always, really appreciate how generous you are with your knowledge!
This is a truly exceptional cocktail with so many dimensions. Bourbon lovers will find it enjoyable as you can really taste the bourbon. Non-bourbon lovers will enjoy it as the rich berry flavor of the cassis and tartness of the citrus makes it really complex and the syrup (I used agave) takes the edge off nicely. Such a great recipe. Thank you Jeff!
Made this on the recommendation of my gym coach (hi Paul!) and it blew me away. I second Pete’s recommendation of Old Granddad 114 as the spirit. It was a huge improvement over lower proof Bourbons.
This drink was recommended by a friend and boy am I sure glad I made it. The balance of whiskey, tart, bitterness and dark fruity sweetness reminds me why I appreciate craft bartenders. This Friday I will demonstrate for my followers how to make this drink. Cheers,
Is there a rule of thumb when using 2:1 simple in a recipe that lists 1:1? Should the amount of 1:1 just be halved?
I’m passing my social distancing time by going through all of your recipes. I’m a new home cocktail enthusiast. I got the bar book two weeks before my lockdown started. Thanks for being such a great teacher.
No, it’s actually closer to ⅔ the volume when using 2:1. So for every half ounce of 1:1 in a recipe, use 2 tsp (10ml) of 2:1. Hope this helps!
I believe I have one better. It’s from my favorite spot, Just a Taste. In St.James MO.
Muddle some orange pieces
1 oz bourbon
1 oz Cherry liqueur (Heering or Mcgillicuddy)
1 oz lemon juice
.75 oz Grand Marnier
.5 oz Falernum
Few dashes Peychaud’s bitters
Shake & serve over big cube
novice here… that said, I tried this one with buffalo trace bourbon and it was OK. Then tried it with Rittenhouse rye (cause I like rye and thought it needed something more) and it was OK. I just made it with Old Grand Dad 114 and for my taste, the spice of the OGD 114 really made it. Great cocktail.
My first experience with creme de cassis and there was a choice of a $22 bottle and a $8 bottle at my local liquor store. I went with the latter. I’d like to try some more cocktails with this liqueur but I’m definitely sold on this recipe so I’ll try the nicer bottle when i run out. Thanks!
On the sugar part I’m more like more cassis for less simple syrup, something like :
3/4 Oz Crème de cassis
1/1 Oz simple syrup
I found the taste more intense and distinctly expressing in three phases : 1 just cold water sensation, 2 then bourbon sour sensation, 3 then cassis sensation.
My girlfriend bought me some local from Beaune for my birthday.
Really tasty mix. Congrats !
Friends and family joined us for my birthday dinner at Clyde Common in July and we tried this drink for the first time. We loved it so much that one of our guests followed up with a late gift to me of a bottle of Creme de Cassis so I can make the Renewal at home. The combination of flavors with bourbon is excellent.
Any suggestions for a quality brand of creme de cassis? Can’t wait to try this recipe!
Was in PDX last week, for the week. Enjoyed more than my share of this drink. While watching the bartender make the drink, I estimated the quantities (I got it right!). So tonight, with creme de cassis in hand, I finally made my own. So damn tasty! So tasty! It’s too bad I drank it too fast, need to make another!
Ooh thanks – had these at a friend’s in Paris and glad to have the recipe for home – and Geert thanks for the cinnamon syrup idea- I have some in the Fridge so will try that too
Do you have a favorite brand of creme de cassis for this drink?
ps- visited CC 3 times while in portland. Loved this drink and your Dark and Stormy.
My husband and I were in Portland for the first time. We went to Clyde Common 4 night in a row because of the Bourbon Renewal (oh and the amazing food).
We even came back the night we ate at le Pigeon. CC was better. PS- I love Moleskin notebooks for recipes too.
I tried this with cinnamon syrup (because I forgot the syrup I had in my fridge wasn’t simple, but cinnamon…) and it was also very good. The cinnamon paired very well with the other flavours.
One of my favorite drinks at Clyde Commons. Thanks for the recipe, Jeff! One question: is that .5 oz of a 2:1 simple syrup? Mine was a little sweeter than I remember it being when I used the rich 2:1 syrup.
Shane – Nope, we use plain old 1:1 simple syrup for the Bourbon Renewal.
“mix ingredients and pour over ice”
Am I stirring with ice or no?
Oops! Sorry, Damon, let me edit that to read, “Shake ingredients with ice and strain over fresh ice into an old-fashioned glass.”
Went out and bought creme de cassis just so I could make this tonight. Fantastic. Great on the nose, can really taste the sour and sweetness on the front end, with a distinct whiskey finish.
Thanks for this cocktail! Clyde Common is definitely on my list the next time I’m in Portland.
I recently had this at El Vaquero while visiting Eugene (I’m from Jersey).
Very tasty drink. The creme de cassis and Maker’s Mark mixture is great. This is my new favorite drink. Too bad I have to make it myself to enjoy it in NJ.