New ingredient for an old drink

Over the weekend I wanted the fixins for Lynchburg Lemonade. I ran across a new to me whiskey to use in it. I already like using cherry 7-up instead of regular, so this just adds to it!

And I figured I wouldn’t be far off with Evan Williams. It wasn’t horribly expensive and it is in the list of the last name alcohol you probably shouldn’t be on a first name basis with (Jack, Julian Julius & Evan).

1 part Jack Daniel’sĀ® Tennessee whiskey
1 part sweet and sour mix
1 part triple sec
4 parts SpriteĀ® soda


It fits my requirements of sweet and bubbly. :)

We did a tasting at one of the wineries in Branson as well. I came home with a bottle of red for my aunt, a bottle of sparkling pink for me and a couple bottles of fizzy fruit juice. I was trying to find wine I like besides the sparkling stuff, but I struck out.

Had to update the above. I didn’t realize I typed the wrong J name for Mr. Kessler. Thanks to CGHill for pointing out that error.

6 Responses to “New ingredient for an old drink”

  1. Laura says:

    Mmmmm…booze.

  2. I love the “Ten Bucks” label :D

    As to cherry-flavored whiskey, I recall ArmedGeek doing a review of “Red Stag”. He said it was like varnish!! LOL!!!

  3. David says:

    *heh* “sparkling stuff”

    At my last visit, I left my dad a few bottles of sparking (hard) apple cider I’d brewed up (easy-peasy with frozen apple juice, added sucrose and a sparking wine yeast). He’d latched onto my beer brewing though, so every now and then when we chat he asks for some more of “that beer you left when you were her last time.”

    *heh*

    BTW, when brewing the cider, I always add an extra few cans of frozen apple juice concentrate to make a super-concentrated apple juice base–maybe about 20% more than the mix ratio called for on the cans. About 2C of plain old table sugar per gallon of juice, dissolved as it’d heated and stirred. Allowed to cool to the temp recommended by one’s chosen yeast and then into a beer brew keg for a couple of weeks (at least). Bottle with a little charge of sugar (one teaspoon per 12-oz bottle, adjust for other sizes) to keep the yeast going a bit. Age is this cider’s friend. I crack another bottle or three of it (well-chilled) about once a month and it always just keeps getting better until it’s time to brew some more.

    Also great added to pork dishes.

    I wish you the joy of your wines. I’ve not found a lot of wine I like, and had spotty luck making my own (some sorta good, some have turned out tasting like “prune wine”–*heh*), but then I’ve always taken the cheapo route in making wines, so that’s probably not a good measure anyway.

  4. LeeAnn says:

    I haven’t tried that but last visit to Mecca, a.k.a. the liquor store, we got some honey whiskey. We’re most rum and vodka folk here, but that stuff was nice sippin’. I can’t remember the brand, though. Oddly, it went well with root beer.

  5. [...] Nicole, on Evan Williams’ distilled spirits: It wasn’t horribly expensive and it is in the list of the last name alcohol you probably shouldn’t be on a first name basis with (Jack, Julian & Evan). [...]