Four Roses Bourbon for Valentine’s Day

We’ve always found the alluring, dark hue of bourbon whiskey quite sensuous; as if there are many fascinating secrets to be found behind its translucid amber tones. So when we were approached to come up with a Valentine’s Day cocktail recipe featuring the aptly named Four Roses Bourbon Small Batch Whiskey (you can’t really enjoy valentine’s day without roses), we jumped at the chance to dive into the allure of this spirit.

Four Roses Bourbon Small Batch Whiskey is known for a palate that bears a hint of cherry, so we knew we wanted to enhance that hint with a cocktail where cherries were the starlet of our little tasty production. We also wanted to amp up the spiciness a little with a little ginger. The result was an irresistible success (we think so anyway, at least, based on our drink count), an enhanced sensory overload for the tongue and nose (it looks pretty darn sexy too). So without further ado, we present our Four Roses

Four Roses Cherry Seduction

1oz Four Roses Small Batch Bourbon
1oz cherry juice
1/2 oz amaretto
1/2 oz ginger brandy
2 oz cherry cola
5 maraschino cherries
Muddle the five cherries at the bottom of the glass, then add ice. In a cocktail shaker add Four Roses Small Batch Bourbon, cherry juice, amaretto and ginger brandy (we recommend Hiram Walker Ginger Brandy but feel free to find your own favorite). Pour over ice, top it off with the cherry cola and stir. Add additional cherries as a garnish if desired.

We hope we’ve left you with a new, enjoyable cocktail to add to your drink list for this Valentine’s Day, and beyond. We certainly enjoyed making this Four Roses Bourbon Cherry Seduction cocktail. Whether you’re enjoying it with your partner, your single girlfriends, or solo, you’ll love the smooth, spicy, and sweet taste of this cocktail.

Tell us what you think of our Four Roses Bourbon Valentine’s Day cocktail, do you think we have a winning recipe? To see other recipes and learn more about Four Roses Small Batch Bourbon, click

The House of Angostura’s Global Cocktail Challenge U.S. Finals at the 2015 Tales of the Cocktail

House of Angostura hosted its 2015 “Tales of the Cocktail” U.S. Cocktail Challenge at the House of Blues in New Orleans, Louisiana on July 16, 2015. The finalists, which included Elizabeth Mickiewicz of drumBar in Chicago, Aaron Butler of L’Artusi in New York, and Harry Chin of Caña Rum Bar in Los Angeles, were competing in the 2015 House of Angostura’s Cocktail Challenge. Their cocktail creations were quite wonderful and had dozens going back for seconds…and thirds!

Finalists were allowed only seven minutes to create two unique cocktail creations. Both cocktails had to contain at least five dashes of Angostura aromatic bitters and the Rum category cocktail was required to also contain at least one ounce of any of the Angostura International rums. The judges were, all pictured above, were: Charlotte Voisey, Paul Clark, Philip Duff, Raymond Edwards and Mike Tomasic – winner of the 2014 Global Cocktail Challenge. Each of the competing mixologists were evaluated on taste, creativity and presentation.

First up was Harry Chin of Caña Rum Bar in Los Angeles, who packed a punch with his Trinity Island Cocktail, a wonderful concoction made with Angostura 7-yr old Rum, Angostura aromatic bitters, fruit punch syrup, and a spray of Absinthe.

Aaron Butler of L’Artusi in New York showed that maybe the Brits do it better with one cocktail adorably served in a teacup, and the other aptly named, The Oldest Trick, which featured Angostura 1919 Rum, Angostura aromatic bitters, lemon juice, Pimm’s Benedictine, and Abita Jockamo IPA.

Elizabeth Mickiewicz of drumBar in Chicago’s creations were The Lost Days and The Trinidad Cobbler. My personal favorite was The Trinidad Cobbler – a deliciously refreshing cocktail perfect for summer and beautifully garnished with Mint, tropical fruit, lemon zest and grated cinnamon.

Elizabeth Mickiewicz of drumBar in Chicago made the winning cocktail with the Trinidad Cobbler. Congratulations Elizabeth! She went home with a cash prize of $5,000, and a free trip to Trinidad to compete in the Global House of Angostura Challenge in 2016 where she will be representing the US. The winning cocktail and recipe are below:

Trinidad Cobbler

1 oz Angostura 1919 Rum
1 ounce Lustau Amontillado Sherry
.75 ounce Pineapple-Cinnamon Demerara
.5 ounce Lemon Juice
8 Dashes Angostura aromatic bitters
½ Muddled Orange
Garnish with Mint bush, Pineapple ½ wheel, orange wheel, lemon zest and grated cinnamon

Photos 2,4,6 and 7 by House of Angostura