![]() ![]() The name “Top Floor” refers to the top warehouse floor this bourbon matures at and according to Buffalo Trace, “top warehouse floors tend to age faster as heat rises.” The location of the barrels pulled along with the six extra proof points compared to the standard edition, do in fact help differentiate Top Floor. ![]() If you can’t find Meletti, I’d recommend the amaro from CioCiaro, Montenegro, or Nonino-it won’t be perfect, but any of them will yield a totally delicious cocktail.Benchmark Top Floor is the second lowest proof in the Benchmark family, after the standard Benchmark Old No. Other amari work better or worse, depending on the bottling. While the quality of your triple-sec is always important (a drink is only as good as its weakest link), it’s especially so here.Īmaro Meletti: Meletti has, as mentioned, the juicy profile you’re really looking for, in addition to being the perfect mix of floral and bitter. The only other one I’d only consider using here is Combier, which I haven’t tried in this application but is also very good. The bourbon here provides the oaky backbone but isn’t really the star, so as long as you keep it under 90 proof I wouldn’t worry too much about it.Ĭointreau: My vote for the best orange liqueur around. ![]() Four Roses Yellow Label would be amazing, Evan Williams, Jim Beam, Ancient Age or Benchmark would all work. Match these with a relatively mild bourbon, for oak and structure, lemon to balance the sweetness and a touch of grapefruit, and you have a summer cocktail that’s essentially a liquid love letter to citrus fruit, like a tart, whiskey-flavored Starburst.īourbon: Despite how refreshing this cocktail is, it still packs a punch-Cointreau is 40 percent alcohol and Amaro Meletti is 32, so this drink works best with a milder bourbon, something close to 80 proof. Matching that is Amaro Meletti, among the most floral of the Italian amari, with a perfumed and grapefruit-like bitterness and a juicy quality all its own. To start, we grabbed Cointreau-the classic French triple-sec, easily one of the best orange liqueurs ever made-and deployed it here in significant quantity, which gives the drink the irrepressible fresh juiciness we sought. This drink is essentially what happens when you start with a vibe, and work backward: We wanted to make the juiciest cocktail we possibly could and set out to see how far bourbon’s natural affinity for orange and grapefruit could get us there.īeing “juicy” in this case isn’t just a function of adding juice, which can be sweet and flabby and lack precision, but instead leaning into the inherent character of a couple of our favorite liqueurs. This space is usually reserved for classics new and old, and plenty of those would work here-the Whiskey Smash, the Kentucky Buck, the New York Sour and on and on-but this original cocktail, invented at San Diego cocktail bar The Lion’s Share a few summers ago, is one of my favorites I’ve ever made. We humbly submit, by way of answer, the Cardboard Plane. Heading to Napa? The 4 Best Places to Have a Drink in Downtown How to Make a Poet’s Dream, the Cocktail That Makes a Vodka Martini Worthy of Verse This Whisky Glass Is Shaped Like a Mask to Deliver the Ultimate Sipping Experience ![]()
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