Great GrainsSeptember 9, 2009 By: Emily Hanna Mayock Night Club and Bar Magazine
Whiskey comes in a variety of styles, thanks to the range of raw ingredients distillers can choose to involve in its distillation, and it is produced in countries around the world. From warm and flavorful American bourbons to peaty single-malt Scotches and engaging, earthy Japanese whiskies, diversity abounds. But it’s not just the make-up and distillation of the grain spirit that vary; the cocktail creations whiskey inspires are just as wide-ranging, allowing the age-old spirit to live up to its namesake as the “water of life.”
Courtesy of Suntory Yamazaki.
2 ounces Yamazaki 12-year-old Single Malt Whisky
6 ounces apple cider
Shake and strain into an ice-filled glass. Dust with fresh cinnamon and garnish with 2 apple slices and a cinnamon stick.
Tully 10 Cider
Courtesy of Tullamore Dew.
1 ½ ounces Tullamore Dew 10-Year-Old Reserve
1 ½ ounces apple cider
½ ounce fresh lime juice
½ ounce simple syrup or pinch of sugar
2 mint leaves for muddling
Build in a pint glass, muddle mint and shake with ice. Strain over ice and garnish with a mint sprig.
The On the Fly Colada
Created by Giuseppe Gonzales and the winning recipe for the Grand Marnier and Navan “On the Fly” Competition at Tales of the Cocktail.
2 ounces Yerba Mate tea-infused Glenmorangie
¾ ounce Navan Vanilla Liqueur
1 Funkin Pina Colada Mix
Build the cocktail with all ingredients in a snifter and add ice.
Created by Brian Zipin of Central Michel Richard in Washington, D.C., and served at Capitol File’s White House Correspondents’ Association Dinner After Party.
1 ¾ parts Maker’s Mark
1 ¼ parts sweet vermouth
1 ¼ parts Aperol
½ part fresh lime and orange juice
4 dashes Peychaud’s Bitters
Marinated orange peel, for garnish
Shake over ice, strain and serve in a cocktail glass with a marinated orange peel.
Courtesy of Knob Creek Kentucky Straight Bourbon.
2 parts Knob Creek
½ part sweet vermouth
½ part dry vermouth
1 dash of bitters
Swirl with ice to chill, and then pour into a cocktail glass. Garnish with a maraschino cherry.
Specialty of Gardner Dunn, brand ambassador for Suntory Yamazaki.
2 orange slices
1 maraschino cherry, no stem
1 tsp. orange marmalade
2-3 dashes Angostura bitters
2 ounces Yamazaki 12-Year-Old Single Malt
¼ ounce Domaine de Canton Ginger Liqueur
Combine first four ingredients into an empty mixing glass; muddle contents and add ice. Add the Yamazaki and Domaine de Canton to the iced mixing glass, and then shake vigorously and double-strain. Serve in a double rocks glass with ice and garnish with an orange slice and cherry.
Jameson & Ginger
Courtesy of Jameson Irish Whiskey.
1 part Jameson Irish Whiskey
3 parts ginger ale
In an ice-filled glass, add 1 part Jameson and 3 parts ginger ale. Add twists of lemon and/or lime to taste.