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Issue link: https://read.dmtmag.com/i/41359
DRINKS Toasty Whiskey Cocktails There's nothing like a hint of Bourbon or Rye to warm the bones in cooler weather. Here is a selection of some mixologists' most interesting whiskey-based drinks. THE BIG APPLE Th is cocktail comes to us from New York City-based consultant Junior Merino of Th e Liquid Chef, Inc. Merino notes that this cocktail is served annually at the Taste of NY event hosted by Mayor Bloomberg at Gracie Manor. 2 oz. Hudson Valley Whiskey Manhattan Rye ¼ oz. Xtabentún (Mayan anise liqueur) ½ oz. grilled Empire Apple juice ½ oz. spiced syrup ¾ oz. fresh lime juice 3 dashes Peychaud's bitters 1 dash fresh nutmeg, for garnish Add all of the ingredients into a mixing glass with ice. Shake and strain them into a Rocks glass over fresh ice and grate some fresh nutmeg over the cocktail. BACK PORCH SWEET TEA Th is drink is a potent match for BBQ and was created by mixologist Ashli Cohen at the Midwood Smokehouse in Charlotte, North Carolina. 2 oz. Woodford Reserve Bourbon 3 oz. sweet tea 1 oz. sour mix 2 ¼ wedges of lemon, muddled 1 lemon wedge and sugar, for garnish Dry muddle lemons in bottom of Pint glass. Add ice and all wet ingredients in a shaker; shake well using muddled lemon; pour entire contents back into Pint glass. Rim the drink with sugar and garnish it with a lemon wedge. MALTED SOUR Th is drink was created by Alex Bachman, the mixologist at the recently opened Southern Pacifi c Smokehouse in Novato, north of San Francisco. 1 oz. Berkshire Bourbon 1 oz. Leopold American Whiskey 1 oz. simple syrup 1 oz. lemon juice 1 oz. egg white 1 lemon wheel, for garnish Add all the ingredients into a shaker, dry shake them, add ice and shake again. Strain them into a 10-oz. Rocks glass and garnish with a lemon wheel. FAIR TRADE Th is is also an Alex Bachman creation. 2 oz. Double and Twisted Light Whiskey 2 oz. Perucchi Vermouth Bianco 2 dashes of orange and Ambergris bitters 1 sprinkling of orange zest, for garnish Stir all the ingredients well in a shaker, strain into coupe glass and garnish with orange zest. 14 | SEPTEMBER 2011 NEW YORK SOUR At José Andrés' new pop up restaurant in Washington D.C., America Eats Tavern, bartender Owen Th ompson off ers a New York Sour, a rye whiskey cocktail which was originally called the Continental Sour. 1 ½ oz. High West Double Rye ¾ oz. lemon juice ¾ oz. simple syrup 1 dash of Claret (or hearty red wine) Combine the whiskey, lemon juice and syrup in a shaker, fi ll with ice, shake and strain into a coupe glass. Pour a little Claret over the back of a bar spoon so it fl oats on top of the drink and serve. SEIGLE SOUR Th is cocktail was created by Jacob Grier at Metrovino, a local ingredient-focused restaurant, in Portland, Oregon. 2 oz. Jim Beam Rye whiskey ¾ oz. spiced plantain syrup (see recipe below) ¾ oz. lemon juice 1 egg white 4 drops Cherribiscus bitters, for garnish Shake all the ingredients without ice, then shake them with ice and strain into a cocktail glass. Garnish the drink with the bitters. For the Spiced Plantain Syrup: 2 cups simple syrup 2 sliced ripe plantains 2 cinnamon sticks 2 star anise Simmer all the ingredients together for 10 to 15 minutes. Call for Recipes! Cheers is looking for innovative and original brandy and Cognac recipes as well those use sparkling wine. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Jeremy Nedelka, 17 High St., Norwalk, CT 06851, or email jnedelka@m2media360.com. www.cheersonline.com