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Spring Bourbon Fling

Warm weather calls for refreshing drinks and the Spring Bourbon Fling is just the right mix. With bourbon as the base, this cocktail blends the sweet flavors of raspberry jam and honey with a sharp hint of lemon juice, balanced by a couple of dashes of bitters. This drink is smooth and has a lovely mix of fruity notes that complement the bourbon perfectly. It’s a hit at spring gatherings or for a relaxing evening outside. You should definitely give this recipe a try.

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Spring Bourbon Fling

Spring Bourbon Fling

Prep Time: 5 minutes
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Course: Drinks
Cuisine: American
Keyword: Bourbon
Servings: 1
Author: Paul Kushner
Try the Spring Bourbon Fling today. It's perfect for any spring gathering or relaxing evening.

Equipment

Ingredients

  • 2 ounces bourbon
  • 1/2 oz raspberry jam
  • 1/4 oz honey
  • 2 dashes lemon juice
  • 2 dashes bitters

Instructions

  • Prepare the Jam Mixture:
  • In a small bowl, combine the raspberry jam, honey, and lemon juice. Stir well until the mixture is somewhat smooth. This will help it blend better with the liquids.
  • Mix the Cocktail:
  • Fill a shaker with ice cubes. Add the bourbon, the raspberry jam mixture, and bitters.
  • Shake well until the mixture is well chilled and the jam is fully incorporated.
  • Prepare the Base:
  • In a large glass, fill halfway with ice cubes.
  • Pour the peach iced tea and lemonade over the ice, mixing to combine.
  • Combine and Serve:
  • Strain the shaken bourbon mixture into the glass over the iced tea and lemonade.
  • Stir gently to combine all the flavors.
  • Garnish and Enjoy:
  • Garnish with fresh peach slices and a wheel of lemon on the rim of the glass.
  • Serve immediately and enjoy the refreshing taste of this unique Arnold Palmer twist.
Tried this recipe?Leave a comment and let us know how it was!
Spring Bourbon Fling
See also  Beachy Bourbon
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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