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Issue link: https://read.dmtmag.com/i/41359
Philadelphia's Village Whiskey serves drinks such as the De Rigueur (left), made with Rye, Aperol, lemon, honey and mint; and the Old Fashioned (right), created with Bottle in Bond Bourbon, bitters, sugar and lemon. choice and one to two ounces of water in a standard Old Fashioned glass, served with a tall glass of ice water to add as need be. Large volume producers frequently release off erings specifi cally designed as "easy-on-the-palate" introductions to whiskey. Th e earthy sweetness of Jack Daniel's Tennessee Honey makes it sippable neat, on the rocks or cut with water; and Jim Beam Red Stag infuses 80-proof, four-year-old Kentucky Straight Bourbon with natural black cherry fl avors. A DRINK FOR ALL TIMES OF THE YEAR As with other drinks ingredients, seasonality drives whiskey cocktails. But luckily the spirit is fl exible throughout the year. In cooler months when Lowe lauds its "warming eff ect that feeds the soul," whiskey is often used in Hot Toddies, or in beverages like Manhattans or Sazeracs and typically not cut with juices or mixers. Splendorini likes pairing the spicy notes found in whiskey that's been aged in charred new oak with fall and winter ingredients such as pumpkin, apple, allspice and nutmeg. When the temperature rises, guests crave lighter and more refreshing tipples. Del Frisco's Blackberry Ginger Cocktail (priced $12 to $17, depending on location) is a fresh, summery blend of blackberries, mint, lemon and ginger ale mixed with Woodford Reserve. One of the hottest introductions to the U.S. market of late is white, or unaged whiskey, represented by brands like Smooth 30 | SEPTEMBER 2011 Ambler and the Philadelphia Distilling Company's recently released SHINE. Many operators agree that, at least for now, it's still fi nding its place on the shelf. So far Rodriguez (whose grandfather was a Moonshiner) hasn't been very impressed with most of the available products, many of which he says can suff er from being monochromatic and harsh. Splendorini also agrees that white whiskey can be hard to make friends with. "[Whiskey's] softness comes from the barrel when it is aged, so unaged white whiskeys are reminiscent of grappa, which is a big deterrent for people," declares Splendorini. However, Lowe considers the relative neutrality of the unaged variety as an attribute—an empty canvas for cocktails, per se. Time will tell if their use becomes a growing trend. As American whiskey reaches out to an even wider demographic, operators are increasingly featuring it in classic, modern and seasonal cocktails. Venues are also inviting guests to sip both large volume and artisanal brands to explore whiskey, rye and Bourbon's multi-faceted, diverse aromas and fl avors. "Th e end result is all good things for whiskey," declares Splendorini, who hopefully predicts it will become a staple on all cocktail lists. Kelly Magyarics is a wine and spirits writer, and wine educator, in the Washington, D.C. area. She can be reached through her website, www.kellymagyarics.com, or on www.twitter.com/kmagyarics. www.cheersonline.com STEVE LEGATO