We are on our way to Portland, Oregon and before we left, I grabbed an issue of Southwest: The Magazine to read along the way. We aren’t flying on this trip, at least not yet… We drove to San Diego and are taking a train to Portland. Anyway, we brought a bunch of beer on the train, and as I sit here reading this issue and drinking a bottle of cider. (I’m a cider guy.) While reading, I ran across an article featuring whiskey. I like whiskey, too!
The article looks at the history of the spirit, and mentions several major distilleries nationwide. Some of the distillers mentioned include Desert Diamond, Still The One, Copper Fox and Clear Creek. The article also shares several recipes that inspired this blog post.
When I drink whiskey, I prefer it either as a shot or with diet soda. When I am out, and in the mood for a cocktail, I will order a Manhattan. After reading over these drink recipes, I might try to recreate one or two at home, but will definitely order one the net time we go out. Have you had any of these drinks?
Phoebe Wilson crafted this cocktail at The Dogwood Cocktail Cabin in Crested Butte, Colorado. “Montanya’s light rum is smooth and clean, which means I can apply sweet lavots to this cocktail without it becoming too syrupy.”
4 ounces Montanya Platino light rum
1 ounce ruby port
3/4 ounce simple syrup
1.2 ounce fresh lemon juice
½ ounce fresh lime juice
¾ ounce fig puree*
Shake these ingredients with ice and garnish with a slice of fig. (Where do I get a slice of fig?)
Sounds good to me. Not sure what bars in Phoenix have fig on hand… But I could always ask! There is a new bar downtown that I love called Bitter & Twisted. If there is a bar in Arizona that would have fig, it would be this place.
*Roast whole figs at 300 degrees until soft, about 45 minutes. Use a food processor to blend until you achieve a smooth paste. Refrigerate.
Brian Floyd crafted this drink at The Vanderbilt in Brooklyn, New York. “I wanted to play up some of Breuckelen gin’s five botanicals – lemon, ginger, juniper, grapefruit and rosemary. The resut is a drink that’s great for brunch.”
2 ounce Breuckelen Glorious gin
1 ounce fresh grapefruit juice
¼ ounce ginger simply syrup*
¾ ounce orange juice
1 bar spoon Aperol
This drink seems simple, and I have been on a gin kick for a while. I just like drinking gin and tonic with a splash of lime juice.
*Puree 1 cup peeled, chopped ginger with 1 cup warm simply syrup. Strain through a mesh strainer and refrigerate.
James Hensley crafted this cocktail at The Patterson House in Nashville, Tennessee. “My colleague Ryan Fischer and I tried to put the flavors of the holiday table into a glass. The cream and egg add richness, making it perfect for winter.” I don’t like the winter months… But this drink sounds delicious.
2 ounces Corsair Pumpkin Spice Moonshine
1 ounce cream
1 ounce simply syrup
¼ ounce Licor 43
¼ ounce St. Elizabeth allspice dram
9 drops Fee Brothers Old Fashioned aromatic bitters
1 tiny pinch of salt
Shake ingredients in a cocktail shaker. Add ice and shake again Strain into a rocks glass, then top with freshly ground nutmeg.
Christmas is right around the corner… Sorry folks, no gifts this year. I bought a house this year. I don’t have money for presents this year. Come over and I will make you a drink!
Kristi Gamble crafted this cocktail at Clover in Spokane, Washington. “Dry Fly makes its vodka from Washington winter wheat, so I wanted to create a drink that utilized other ingredients that are plentiful here, like honey and rhubarb.”
A few weeks ago I had a rhubarb beer from New Glarus Brewing. It was incredible! I am sure this cocktail is good, too. Oh, and speaking of Spokane…
Ha! Back to the drink.
1 ½ ounces Dry Fly vodka
½ ounce Cocchi Americano
½ ounce fresh lemon juice
½ ounce honey water*
2 dashes Fee Brothers rhubarb bitters
Shake ingredients with ice, then strain into a coupe glass. Garnish with a lemon twist.
That one sounds good. Curious what the rhubarb bitters taste like… And where you get those. Most places only have a few different bitters to choose from.
*Stir equal parts honey and water over low heat until combined, then refrigerate.
All of these drinks sound good. Granted, I am drinking cider right now… But still. What are some of you favorite whiskey cocktails?
Regardless of what you are drinking, please enjoy it responsibly. Cheers!