Some like their whiskey neat, some prefer it on the rocks. Some want it with a splash of $10 limestone water.
No matter your predilections, there’s all the time a time and place for whiskey cocktails. We caught up with eight New York Metropolis bartenders to study which drinks reign above all others, and which it’s best to order the following time you’re out.
“I really like an Quaint as a pure expression of whiskey in a cocktail. Somewhat little bit of bitters and sugar to spherical it out, served over a big dice of ice. You possibly can nonetheless style the nuance of the bottom spirit, additionally the cocktail adjustments a lot over time.” — Jesse Vida, bar supervisor at BlackTail
“Bourbon’s reply to the Negroni’s name, the Boulevardier, is well certainly one of my favourite whiskey cocktails. On this traditional, bourbon’s substitute of gin brings a contact of heat and depth to the acquainted Negroni. Notes of oak, vanilla, toasted nuts and caramel dance with the bitter nuances of Campari and the richness of vermouth, which makes for an indulging consuming expertise.” — Josh Campbell, bartender at Leyenda and The NoMad
“My favourite whiskey drink is a drink referred to as Black Rose (fragrant bitters, cane syrup, walnut liqueur, Curaçao, and Tullamore Dew infused with Earl Gray tea). We had it on the third version menu and it was certainly one of my first drinks I created for Useless Rabbit. Name me sentimental, eh? It’s not on our menu anymore, however we hold it round for these old school drinkers that wish to strive one thing a bit completely different and hopefully get them on board with Irish whiskey cocktails.” — Jillian Vose, beverage director at The Useless Rabbit
“The Quilty is actually a tackle a Manhattan, which is my go-to, all-time favourite cocktail. It accommodates a few of my favourite components, together with amontillado sherry, mezcal, Islay Scotch, bourbon, and low liqueur. The flavour is harking back to espresso and cigarettes, a mix of which, as a smoker, I was fairly fond. The identify is a tongue-in-cheek reference to Frank Langella’s efficiency in Adrian Lynne’s “Lolita,” during which Langella, as Quilty, eats a cigarette.” — Jim Kearns, beverage director and associate at Slowly Shirley
“My favourite whiskey drink must a Boulevardier, cousin to the Negroni. Swap the gin for whiskey. It’s bittersweet from the Campari and candy vermouth. Including rye makes it spherical and wealthy. It’s the right cocktail for the colder months!” — Jenny Castillo, head bartender at Empire Diner
“A correct Vieux Carre cocktail is a part of my important consuming routine this time of 12 months; it combines two of my faves: whiskey and Cognac. The cocktail was created within the famed Carousel Bar in New Orleans by the bartender Walter Bergeron someday within the 1930s, a real traditional cocktail that when made correctly can evoke pure decadence.” — Kenneth McCoy, chief artistic officer at Public Home Collective
“The Triumph (1.5 ozElijah Craig Bourbon, 0.5 ozPedro Ximenez Sherry, 2 dashes of Price Brothers Aztec Chocolate Bitters). The chocolate bitters intensify the candy, nutty, and fruity high quality of Pedro Ximenez, whereas the Elijah Craig has spiciness which is tamed by the opposite spirits. This three-ingredient cocktail could be very balanced and has many layers with out being too spirit-forward. The cocktail will be loved by bourbon lovers, chocolate lovers, and sherry lovers with none parts overpowered by the opposite flavors.” — Younger Kim, beverage director at Flatiron Room
“The Previous Barrel made with Angostura, 1/2 ounce Benedictine, 1/2 ounce amontillado, and a pair of ounces of rye. Stir and serve on giant rock with an orange twist garnish. You possibly can’t beat the mixture of sherry and brown liquor, particularly when the sherry is dry and oxidized and the liquor is American whiskey. That is a type of drinks that I’ll always remember having for the primary time. — Thomas Spaeth, bartender at Expensive Irving
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