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Monday, February 06, 2006

Episode Four - Whiskey Part One

This week is about Canadian Whisky and American Whiskey. We go through the history and differences. There are quite a bit of sub-categories under American Whiskey and we go through all that as well.

Recipes mentioned on the show:

Crown Royal Special Reserve Martini
1 oz Crown Royal Special Reserve
1/2 oz Grand Marnier
Shake and strain into a cocktail glass.

Washington Apple
1 part Canadian Whisky
1 part Cranberry
Shake and strain into a shot glass. Float Apple Pucker

Whisk(e)y Sour
2 oz Whisk(e)y
3/4 oz Lemon Juice
1 oz Simple Syrup
Shake and strain into a chilled sour glass. Garnish with a orange wheel and a cherry.

Presbyterian (Press)
1 1/2 oz Whiskey
Fill Ginger Ale and Club Soda
Pour into a glass filled with ice and garnish with a lemon twist. It's important to twist the lemon over the drink and then rub the outer peel on the rim of the glass.

Manhattan
2 oz Whiskey (Bourbon preferred)
1 oz Sweet Vermouth
Dash of Angostura Bitters
Shake and strain into a cocktail glass and garnish with a cherry.

Perfect Manhattan
2 oz Whiskey (Bourbon preferred)
1/2 oz Sweet Vermouth
1/2 oz Dry Vermouth
Shake and strain into a cocktail glass and garnish with a lemon twist.

Southern Comfort Manhattan
2 oz Southern Comfort
1/2 oz Dry Vermouth
Shake and strain into a cocktail glass and garnish with a lemon twist.

John Collins
1 1/2 oz Whiskey
3/4 oz lemon juice
1 oz Simple Syrup
Club Soda

Add whiskey, lemon juice and simple syrup into a shaker filled with 3/4 ice. Shake and strain into a tall or highball glass filled with ice. (Always use fresh ice. Not the ice you used in your shaker.) Top off with Club Soda. Garnish with an orange slice and cherry.

Old Fashioned (My preferred way)
2 oz whiskey
1 tsp sugar (or simple sugar)
2 dashes angostura bitters
orange wedge
cherry
splash of club soda

In an old fashioned glass, muddle sugar, angostura bitters, orange wedge, cherry and splash of club soda. (If you are using simple sugar then you don't need the splash of club soda.) Add whiskey and then fill with ice. Stir to melt the ice a bit. If it is still too strong you can add some more club soda but just not too much. It will quickly kill the flavors in this drink.

2 comments:

Wallace said...

Mr. Martini,

I enjoy your show, and on your suggestion also checked out at Brown's bar, which is also great.

I have a couple of questions:

I tried to make a Maker's Mark presbyterian, but was a little confused by the lemon twist. Should the oil from the lemon zest actually drip into the drink. I really wasn't sure what to expect. Do you have any technique tips?

Also, do you have advice for setting up a home bar? What types of spirits should I focus on? What are the essential barware items that i need?

Keep up the great work. The new microphone makes you sound much more natural.

Mr. Martini said...

Here's the thing about citrus skins. Inside their skin are essential oils that carry a very strong flavor with them. When you twist the skin you are essentially bursting the cells on the outside that hold these oils. It's like a very fine mist that if you look closely when you do it, you'll see it.

Here's another neat trick about these oils. They are extremely flamable. When I make cosmos, I like to take an orange peel and twist it sharply over a lit match. The oil mist will actually cause a quick flash and smoke. It adds a bit of smoky orange flavor.

Twists are not to over power a flavor but to add more senses to the nose. By twisting a lemon over your drink, you'll pick up the citrus scent to the drink when you bring it up to your mouth. The reason why I rub the outer skin of the twist on the rim of the glass is because the oils left on the rim give you a nice citrus flavor when you put it to your lips before you even taste the drink. I just think the flavors mix very well.

I'm definitely thinking of doing a show on setting up a home bar, what to have to throw a cocktail party and on bar ware. Real quickly, I'll say that some great bar items to have would be a boston shaker, 4 prong strainer, bar spoon, muddler and of course glassware... small glasses, tall glasses, and cocktail (martini) glasses.

When it comes to the types of alcohol to purchase for your bar, you just need to start small and it will grow before you know it. Think of the drinks you like and start with purchasing those ingredients. I always have a bottle of each type of base alcohol around; vodka, gin, rum (light, dark and spiced like Cap'n Morgans), tequila, whiskey (I take it a step further and always have a bourbon, canadian and scotch) and brandy.

I also always have small cans of sprite, coke, club soda and tonic water around for mixers. Actually, I make my own soda water but to start it is easy to buy the bottles or cans.

I hope you find this helpful. I'll definitely be planning an episode on this kind of information in the future.