Ah, Wild Turkey bourbon. Just thinking about it brings me back to those long, golden summer evenings spent on the porch, ice clinking in the glass, cicadas buzzing in the background. I’ve been experimenting with bourbon cocktails for years – sometimes for friends, sometimes just for myself after a long day – and Wild Turkey is one of those bottles I always reach for when I want something with a little backbone.
Funny story: the name “Wild Turkey” actually dates all the way back to 1940, thanks to a distillery executive, Thomas McCarthy. He took some bourbon samples out on a wild turkey hunt (as you do if you’re a Kentuckian, apparently) and his buddies just kept asking for more of “that wild turkey bourbon.” The nickname stuck, and, well, here we are – decades later and still pouring glasses of the stuff.
Strength & Profile
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The thing I really love about Wild Turkey is that high rye content. It gives the bourbon a peppery kick and a bit of complexity, so it doesn’t get lost when you start mixing – plus there’s this deep caramel and vanilla thing going on underneath, and a little smokiness from the oak barrels. Basically, it’s a solid foundation for cocktails.
Let me share my foolproof Wild Turkey Old Fashioned – my go-to when I want a cocktail that lets the bourbon shine but still feels a little special.
My Go-To Wild Turkey Old Fashioned
You’ll need:
- 2 oz Wild Turkey bourbon (the 101 proof is where it’s at for cocktails)
- 1 sugar cube (or ¼ oz simple syrup, if you like shortcuts)
- 3 dashes Angostura bitters
- A big, fat orange peel
- One large ice cube (or a couple regular ones if that’s what you have)
Here’s how I make it:
- Drop the sugar cube into an old-fashioned glass. Shake in the bitters until the cube is soaked. Add a small splash of water and muddle it up until the sugar disappears. (If you’re using simple syrup, you can just stir it in with the bitters.)
- Slide in the big ice cube, then pour the Wild Turkey over top.
- Stir gently. I usually count to 20 in my head – enough to chill and open up the flavors without watering things down too much.
- Grab a strip of orange peel, give it a good twist over the drink to release those citrus oils, then wipe it around the rim before dropping it in.
If you’re feeling fancy or want to impress guests, I love to smoke the glass first. Just burn a little piece of wood chip, trap the smoke inside the glass for half a minute, and then build your cocktail. The subtle smokiness pairs incredibly well with Wild Turkey’s spice and oak notes.
On hot afternoons, I’ll sometimes riff on this by topping things off with ginger beer and a squeeze of lime. It’s easy, refreshing, and the ginger’s bite really brings out the bourbon’s rye spice – turns skeptics into fans, trust me.
Food sidekicks? Anything grilled or smoky is a slam dunk – a nice ribeye, some barbecue, or even just a dish of roasted, salted nuts. And don’t knock it till you’ve tried it: a glass of this alongside a square of dark chocolate is a game changer.
One last tip: If you ever spot the 81 proof Wild Turkey, grab it for those times when you want a longer, more laid-back drink. It’s a little softer and settles in nicely with mixers without disappearing.
After years of hosting and experimenting, that’s really my biggest lesson with Wild Turkey: don’t overthink it. You don’t need fifteen bitters or homemade syrups to make a great bourbon cocktail. Let the spirit speak for itself, and you’ll have a drink that’s both inviting and a little bit unforgettable. Cheers!
