Atop ‘Heaven’s Hill’ – and other thoughts on bourbon

September is National Bourbon Heritage Month, thanks to a congressional decree passed two years ago that celebrates the whisky as America’s native spirit. I got to know bourbon a long time ago, well before Congress would have approved, so I approach it with both anthropological appreciation and a slight gag reflex. But with football season in full swing, and fall en route, it is a nice time to break it out. Some of the best-known classic cocktails use bourbon as a base, including the mint julep, the old fashioned and eggnog, but save those for later. My friend Bridget brought back Lynchburg lemonade recently, a retro hit that seems a proper way to wrap up this steamy, fall month while paying homage to bourbon’s heritage. Here’s a recipe, courtesy of Whisky Magazine.

LYNCHBURG LEMONADE

IngredientsIce cubes for shaker and glass50ml (3 1/2 tbsp) bourbon or American whisky25ml (2 1/2 tbsp) Cointreau orange liqueurjuice of 1 lemon15 ml (1 tbsp) sugar syrupLemonade to top upSlice of lemon to garnish

InstructionsFill shaker halfway with ice cubes, and add bourbon/whiskey, Cointreau, lemon juice and sugar syrup and shake. Add a few ice cubes to a tall glass, strain the mixture over, top up with lemonade and garnish with lemon slice.

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