Jefferson's Brown and Stormy
What's the ideal ratio of mint leaves to use in a Mojito?
MOREA common starting point is 8-10 fresh mint leaves per cocktail. However, personal preferences vary, so feel free to adjust the quantity to achieve your desired level of mintiness.
Jefferson's Brown and Stormy
Low ABV ( less than 15% ),Light and refreshing.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
spicy BBQ ribs or blackened shrimp
Bourbon, Ginger Beer, Spicy
- Ginger Beer 24 cl
- Jefferson`s Bourbon 6 cl
Any Glass of your Choice
jefferson's brown and stormy is a popular Beer,Bourbon,Gin cocktail containing a combinations of Ginger Beer,Jefferson`s Bourbon .Served using Any Glass of your ChoiceJefferson's Brown and Stormy Ingredients
Ginger Beer,Jefferson`s Bourbon,
Jefferson's Brown and Stormy Recipe
Pour bourbon over ice, add ginger ale, and stir.
Ginger Beer
Ginger Beer like Ginger Ale is a carbonated non-alcoholic beverage that is produced by the natural fermentation of prepared ginger spice, yeast and sugar. Ginger Beer has a stronger flavour and often uses real ginger while Ginger Ale uses ginger syrup.
Ginger beer started with spice trade with the orient and probably was an Oriental import since ginger fermented beer has been in use as medicine in China and India since 500 BC.
Ginger Beer is regulated to 2% alcohol if any alcohol is present at all.Jeffersons Bourbon
American's don't need to be lectured on Bourbon, but still, let's put it in record like all other spirits. A Bourbon in American spirit is a barrel-aged distilled liquor made primarily from corn. The name might have been derived from the French Bourbon dynasty, or from Bourbon County in Kentucky, or Bourbon Street in New Orleans, both named after the French Dynasty.
Technically, most whiskey made in America are legally classified as Bourbon, although Bourbon is in spirit a Southern Whiskey with special connection to Kentucky. Note than although Tennessee Whiskey is classified as Bourbon, Tennessee distilleries do not prefer their whiskey to be unique and referred to as Tennessee Whiskey only.
Distilling came to Kentucky in the late 18rth Century with the Scots, Scot-Irish and other settlers including English, Welsh, German and French, and they brought with them their distilling techniques and ageing processes in charred oak barrels. The charring is what gives the Bourbon the brownish colour and distinctive taste.
To be a legal Bourbon, a whiskey has to meet the following criteria
- Produced in the United States and Territories (Puerto Rico) and the District of Columbia
- Made from a grain mixture that is at least 51% corn
- Aged in new, charred oak containers
- Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
- Entered into the container for aging at no more than 125 proof (62.5% alcohol by volume)
- Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)
Tennessee Whiskey meets all the requirements too, but they prefer keeping it distinct.
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