Before opening Bourbon House, key members of the Dickie Brennan team ventured to Kentucky to do some hands-on research. While there, they talked with Fred Now, great-grandson of Jim Beam, about classic bourbon cocktails and ideas to update them. one idea was using different fruit. The group thought "Louisiana and the Gulf Coast has some of the best produce in the country, why not incorporate that into a classic bourbon cocktail?" Thus the New Fashioned was born. Today, bartenders at Bourbon House use seasonal fruit - peaches, strawberries and blueberries to create this delicious cocktail.
Bourbon, bitters, sugar, seasonal fruit
2oz. macerated peaches (fruit marinated in its own juices with a touch of sugar overnight - blueberries, raspberries or strawberries may be substituted)
2oz. Knob Creek bourbon
5 shakes Peychaud's bitters
1 splash simple syrup
1 splash soda
Combine macerated fruit, bitters, splash of simple syrup and splash of soda in a rocks glass and muddle. Add Knob Creek, fill with ice and mix well.