In Backwoods Booze Returns (page 15), we told you all about the latest trend in craft distilling: white whiskey. We even recommended five bottles to look for next time you head to the liquor store. What’s that? Drinking it straight isn’t your style? No worries. Here, two ways to put that white dog whiskey to very tasty use.
EZ-Fizz Courtesy of The Thaxton Speakeasy’s Peter Venezia
1 serving
1½ oz. Tuthilltown Spirits Hudson New York Corn Whiskey
1 dash Bittermens Hopped Grapefruit Bitters
1 oz. fresh lemon juice
1 tsp. sugar
Soda water
• Combine the first 4 ingredients in a cocktail shaker. Shake well.
• Strain into a small rocks glass filled with ice.
• Top with soda water.
Nepalese Sour Courtesy of Danno’s American Pub’s Chris Muether
1 serving
1½ oz. Koval Raksi Millet Whiskey
¾ oz. Briottet Crème de Cassis de Dijon
½ oz. freshly squeezed lemon juice
¼ oz. Scrappy’s Gomme Syrup – (Available at cocktailkingdom.com )
1 organic egg white
2 to 3 drops bitters mixture (optional, see note below)
• Add the whiskey, cassis, lemon juice, gomme syrup and egg white to a cocktail shaker. Dry shake (no ice) the mixture to emulsify the egg white.
• Add ice and shake hard.
• Double strain into a coupe glass.
• If desired, add 2 to 3 drops of the bitters mixture atop the egg white foam to lend additional aromatics.
Note: To make the bitters mixture: Combine 1½ ounces of POM Pomegranate Cranberrry Juice, ½ ounce of Koval Rose Hip Liqueur and ½ ounce of Angostura bitters in a small vial. Shake to combine.
This article appears in May 2012.