The Green Eye Bourbon Cocktail was modified from Fred Thompson’s The Bourbon “Orange Thing” cocktail. The green color of the cocktail is due to the green crème de menthe used rather than the clear crème de menthe as per the original recipe in the book “Bourbon: 50 Rousing Recipes for a Classic American Spirit”. The orange and vanilla flavors provide a citrusy but smooth caress to your taste buds. The flavor conjures up thoughts of a warm, cheerful spring day where you absorb the glow of the sun i.e. your body is just so relaxed that you cannot move.
I suggest you multiply the measurements of the ingredients and make a punch bowl size that you can share with your friends at a festive gathering. If you substitute the bourbon with Irish whiskey you have a Saint Patrick’s Day cocktail to enjoy.
Depending on your budget, I would suggest making the cocktail using top-shelf ingredients so that you can experience the richness of the drink. I enjoyed myself using ingredients from different price-points. Here are the ingredients and some substitutions.
How do your taste-buds feel after the first sip?
- 1 ½ oz. Four Roses Small Batch or any bourbon
- 1 ½ oz. orange liqueur, i.e. Grand Mariner, Cointreau, Grand Imperial or Triple Sec
- ½ oz. Vanilla-Flavored vodka or Vanilla extract
- ½ oz. Green Crème de Menthe
- 1 Luxardo Gourmet Maraschino cherry
- 1. Fill a cocktail shaker half to three-quarters with ice cubes.
- 2. Pour the bourbon, orange liqueur, vanilla vodka or vanilla extract and green crème de menthe into the shaker.
- 3. Cap the shaker and mix the ingredients for 30-60 seconds and then strain into an 8 oz. cocktail glass.
- 4. Drop the maraschino cherry, with care, into the cocktail glass and serve.