Whiskey

It’s been quite a while since our last post here on IPTB, but in that time I’ve been on a mission. Whiskey. Of all the spirits commonly used for mixing cocktails, whiskey’s the only one I’ve had a hard time with. Regular readers may have noticed the lack of whiskey recipes, something I now hope to remedy.

About two months ago, armed with a cocktail shaker and a bottle of Seagram’s Seven Crown Blended Whiskey, I determined to storm this last major battlement of liquor appreciation. Unlike previous awkward attempts to befriend this popular spirit (grimacing through a Scotch on the rocks in an Israeli hotel bar at 11 o’clock in the morning), by beginning with whiskey-based cocktails I was able to appreciate the flavor while masking some of the harshness of the alcohol. We’ll follow up this article with a few of those recipes later on.

Now of all the popular spirits out there, whiskey is perhaps most often considered to be a connoisseur’s drink. One of reasons being that, like wine, there is a large variety in the ingredients and techniques that go into the distillation process, and each variety has a distinct flavor. As a newcomer to the stuff myself, I’m not nearly qualified to delve into the extremely complex subject of whiskey appreciation, but a nice jumpstart is GQ’s article What You Really Need to Know About American Whiskey. Of course, that doesn’t cover Canadian whiskey, Irish whiskey, or Scotch, but since bourbon and Tennessee whiskeys tend to be sweeter and more approachable, newcomers may want to hold off on that $70 bottle of Scotch anyway.

So with that brief introduction, we’ll move on to a couple recipes. Next up, recipe and techniques for mixing a Whiskey Sour and the ever-classic Old Fashioned.

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