Books & Bourbon Equestrian Club - The Whiskey & Wisdom Report

Some of the best mornings are not the loud ones.

They are the quiet moments where we gather ourselves, sharpen our purpose, and begin again. One step at a time.

~ JK Inspired

Finalizing the PowerPoint presentation for Sunday evening's Books and Bourbon discussion, focusing on Dr. Peters Horse Brain Science book, at 8 PM Eastern! Excited!!!!!

Reminder!

Tonight, Books & Bourbon has the privilege of visiting with Warwick Schiller at 8 PM Eastern. We’ve thoroughly enjoyed his book and are looking forward to hearing him answer questions and share the inspiration behind his writing.

If anyone is interested in joining the 2026 book club… there is still time!

https://booksandbourbonequestrianclub.net/

This January let’s support the Australian Double Smoked Old Fashion while we read up & prep for tomorrow BBEC2026 Group Chat - Warwick Schillers Principles of Training.
If your a BBEC 2026 Member & take a pictue of the Jan drink, book & horse all together someone just might be a winner winner 🏆… Post in club 💬 chat by trwm night!

Ingredients:
60ml (2oz) Australian Whiskey (e.g., Ned Whisky)
1 tsp Australian Bush Honey or Smoked Maple Syrup
2-3 dashes Angostura Bitters
1 dash Orange Bitters
Garnish: Smoked orange peel and a cocktail cherry
Smoke Source: Hickory or Oak wood chips

Preparation Steps:
Prepare the Sweetener: In a mixing glass, combine the bush honey (or maple syrup) with the bitters and a tiny splash of warm water. Stir until the honey is fully integrated.
Mix the Drink:
Add the whiskey and a handful of ice. Stir gently for about 30 seconds until the mixture is well-chilled.
Smoke the Glass: Using a Smoking Gun or torch, ignite wood chips and capture the smoke by inverting your serving glass over the smoke source for 30–60 seconds.
Combine:
Flip the glass upright, add a single large ice cube, and strain the whiskey mixture into the smoked glass.
Final Smoke (Optional):
For a more intense aroma, place the finished cocktail under a cloche or cover the glass with plastic wrap. Inject smoke once more and let it rest for 1–2 minutes before serving.
Garnish: Express the oils from an orange peel over the glass, rub the rim, and drop it in.

2026 Variations
Bacon-Infused: Fat-wash your Australian whiskey with smoked bacon fat for a savory, "breakfast-style" depth.

Herb-Smoked: Instead of wood chips, use a blowtorch to char a sprig of fresh rosemary or a cinnamon stick directly on a slate board before placing the glass over it. r

Chocolate White Russian… Yum!! 😋