DISCUS Showcases American Whiskey Cocktails With Asian Flare At Whisky Fest NYC

November 10, 2009 (New York) - Just back from a three-city American Whiskey promotion in India, the Distilled Spirits Council of the United States (DISCUS) will present their signature Asian-themed American Whiskey cocktails tonight at Whisky Fest in New York. 
Famed New York mixologist and author Toby Cecchini redesigned several classic American Whiskey cocktails with distinctively Asian flavors for the promotions which aimed to balance unique spices of the East with the notably smooth flavors of American Whiskey. The final recipes resulted in Bourbon and Tennessee Whiskey combined with tamarind and citrus, or ginger and mint.
“I specifically chose these ingredients to pair with American Whiskeys because they are spices commonly found in Asian kitchens, and can easily be found within the States,” said Cecchini.  “The spicy and sour flavors are a fantastic complement to the versatile, smooth and sweet notes of the whiskeys. The combinations were widely welcomed in both India and China, and I anticipate a similar reaction here in the U.S.”
DISCUS’ American Whiskey promotions in India were held in cooperation with the United States Department of Agriculture (USDA) Market Access Program which promotes the development, maintenance, and expansion of commercial export markets for U.S. agricultural commodities. This is the third American Whiskey promotion in Asia for DISCUS in 2009. Other markets included Seoul, South Korea; Shanghai and Hangzhou, China; and Sao Paulo, Brazil.
Tamarind Sour
1.5 oz Bourbon or Tennessee Whiskey
.5 oz Fresh-squeezed Lemon Juice
.5 oz Tamarind Simple Syrup
2 dashes Aromatic Bitters
Shake all ingredients over ice in a cocktail shaker. Strain into a rocks glass filled with ice. Garnish with an orange slice and lemon twist.
Ginger Mint Cooler
1.5 oz Bourbon or Tennessee Whiskey
1 oz Simple Syrup (2:1)
.75 oz Fresh-squeezed Ginger Juice
1.5 oz Fresh-squeezed Lime Juice
4 oz Soda Water
Mix first three ingredients in a highball glass, half-fill with ice. Top off with soda and stir lightly. Garnish with a wedge of lemon and mint sprig.


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