Maker’s Mark deserves a little more room to move than just bourbon & Coke.: Kismet Cocktail & Whisky Bar

Maker’s Mark deserves a little more room to move than just bourbon & Coke.
One of the things we love about Maker’s is how well that softer, wheated bourbon profile works in cocktails. There’s plenty of vanilla, caramel and oak, but without an aggressive spice character taking over everything around it. That makes it incredibly versatile behind the bar.
At the moment we’re using Maker’s across three very different drinks on our specials menu:
Iris Rose
Maker’s Mark, mint, lime, sugar, bergamot and a spritz of Hendrick’s Flora Adora.
Our springtime take on a Collins – bright, floral, refreshing and long. We love the Collins format because it gives a whisky room to breathe. Citrus, sweetness and length don’t hide the spirit; they open it up.
Harvest Moon
Green apple-infused Maker’s Mark, lemon, Licor 43, egg white and cinnamon.
Our apple-pie-inspired whisky sour. Sours are one of our favourite ways to drink bourbon: acidity cuts through the richness, the egg white gives texture, and those vanilla and caramel notes suddenly start behaving a lot like dessert.
Come Monday
Maker’s Mark, Cynar, whisked brownie liquor, coffee liqueur and bitters.
The darker end of the spectrum – bitter, coffee-driven, chocolatey and rich. Proof that the same bourbon that works beautifully in something fresh and floral can hold its own against some seriously big flavours.
We have three expressions of Maker’s Mark, from the familiar softness of the original, through the additional oak influence of Maker’s 46, to the bigger, undiluted intensity of the cask strength.
I am still scratching my head to figure out how the hell Mint found its way back onto the menu.. why not pop.in and grab a Makers Mark Suffering Bastard why it’s still here.

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