Whiskey: A Spirited Story with 75 Classic and Original Cocktails
Format: PDF / Kindle (mobi) / ePub
Whiskey cocktails that go well beyond the Old-Fashioned
After decades of being seen as an old man's drink, whiskey is booming in popularity. Craft distilleries are popping up all over the United States, making whiskeys not just from corn, rye, and malted barley, but also from grains such as quinoa, blue corn, and triticale. Cocktail lovers, moving away from sweet and fruity flavor profiles, have embraced the earthy, bitter, savory notes that come from the “brown” spirits. In this collection, Shrubs author Michael Dietsch reaches out to those cocktail drinkers with recipes both classic and original, in historical order.
He begins with colonial-era drinks such as Cherry Bounce and the Stone Fence, moving to early whiskey drinks like the Toddy and Julep, and then into the cocktail explosion of the Jerry Thomas era circa 1880s. This leads to the drinks of pre-Prohibition, Prohibition, and post-Repeal, and then to a section on the cocktail renaissance of the last 15 years.
Author Michael Dietsch writes, "Whiskey is a spirit with a story," and he includes an overview and some history without losing sight of the pleasures in drinking the stuff. His cocktail recipes are also infused with stories, making this book a joy to both read and use.
75 color photographs
and rock candy. (Though, even there, you could sub in simple syrup or even sugar for the rock candy.) INGREDIENTS 1 750-ml bottle rye whiskey (choose something high proof, like Rittenhouse 100 proof or Jim Beam 90 proof) Peel of � orange Peel of 1 whole lemon 2 slices orange 2 slices lemon 5 dried apricots 1 cinnamon stick 3 whole cloves 1 teaspoon dried horehound 1 (6-inch) string rock candy TOOLS Large glass jar Fine strainer Funnel Empty 750-ml bottle PROCEDURE 1. Combine all
cocktail features—no surprise—Scotch. For the liqueur, both Bénédictine and Drambuie work well, so just pick one and go with it. INGREDIENTS 2 ounces blended whiskey (I like The Famous Grouse) 1 ounce sweet vermouth 1 dash Peychaud’s Bitters 2 dashes Bénédictine or Drambuie Lemon peel, for garnish PROCEDURE 1. Pour whiskey, vermouth, bitters, and Bénédictine into a chilled mixing glass. 2. Add enough cracked ice to fill mixing glass about ⅔ full. 3. Stir about 30 seconds, or until
maritime, neighborhood in western Brooklyn. The film On the Waterfront, though set in Hoboken, New Jersey, is evocative of the past of shipping neighborhoods such as Red Hook. INGREDIENTS 2 ounces rye whiskey � ounce maraschino liqueur � ounce Punt e Mes Cocktail cherry, for garnish PROCEDURE 1. Fill a mixing glass ⅔ full of ice. 2. Add whiskey, maraschino liqueur, and Punt e Mes. 3. Stir about 30 seconds, or until well-chilled. 4. Strain into a chilled cocktail glass. 5. Add garnish.
classics. The Penicillin is the latter. It has a name that implies it’s been around for decades, and it has a recipe that uses old-school ingredients, such as Scotch and ginger. But the Penicillin is a modern-day classic, invented a few years ago by Sam Ross at Milk & Honey in Manhattan. It’s a rewarding and complex drink that’s perfect for a cold night. INGREDIENTS 3 slices fresh ginger 2 ounces blended Scotch whisky (I suggest The Famous Grouse) � ounce lemon juice � ounce Honey Syrup (see
118 Mote, Lauren, 92–93 Mother-in-Law, 175 muddling technique, 88–89 N New York Sour, 119 O oak barrels American whiskey, 26 bourbon, 62–63 charred oak, 29, 57 making (cooperage), 26–31 rye whiskey, 52 Scotch whisky, 49 Old-Fashioned, 123–25 variations of, 113, 132–33, 168–69, 187 Old Pal, 162 orange(s) Blood and Sand, 155 Haiku d’Etat, 200 Honey Cake, 201 liqueur, in Fancy Whiskey Cocktail, 114 Rock and Rye, 132–33 Ward Eight, 135 Whiskey Cobbler, 105 orgeat syrup, in