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Best whiskey cocktails8/14/2023 But, when I’m in a hurry, as a variation on the Forkey-Fingers method below, I take a shot of whiskey like a tequila shot and sub in the baking soda for the salt and the lime for the lemon. Otherwise from that note, the balance should be a fraction of a hairline just over or just under the balance spectrum ratio to ensure the notes of the Whiskey itself are still able to shine through to the drink palette. This drink has traditionally been served and should still be served, ‘UP’. Whiskey Sours should never be served over Ice. Pro tip: Upgrade by gently adding a float of 1/2 fl oz or so of red wine on top to make it a New York sour. It's a matter of preference - just make sure you're using good ice to avoid off flavors. But equal parts sour-to-sweet is a solid place to start.Īnd don't mind the naysayers: you can totally have your whiskey sour on the rocks, particularly if you're omitting the egg white that would make it a Boston sour (in which case the ice might hamper the foamy presentation, but that's really its only sin). I typically like mine a little more tart, so I go with 1 fl oz lemon juice to 3/4 fl oz syrup. Perfect, perfect, perfect !!! Love the sweet to tart flavor, with a cherry on top.Ī simple cocktail and now a new favorite! I’ll try straight up next. Same recipe, but float a tablespoon or two of fruity red wine on the top. I like a little less simple syrup-maybe 1/2 oz. My bf and I usually make this as written but just snort the baking soda on the side! ![]() The selections here are more about considering a whiskey RTD in the same as you would a hard seltzer or a beer - preferably sitting in a cooler full of ice, with no separate glass necessary (but not unwelcome).Good to add egg white 1/4 oz to the shaker□□ For this roundup, we decided to stick purely with “canned” cocktails, leaving out ready-to-drink bottles, pouches, boxes or other containers. So, below, you’ll see a lot of whiskey drinks that aren’t necessarily going for the traditional whiskey drinker. ![]() ![]() And the RTD format is naturally well-suited for lighter and more refreshing flavors to sip outside or on-the-go - it makes sense that whiskey-based RTDs build on these preferences.” “In particular, we see that citrus and berry flavor profiles have a high appeal amongst spirits drinkers as a whole. “I don’t think it’s necessarily about avoiding classic whiskey-based cocktails but rather responding to consumer preferences and needs for each occasion,” adds Pomeroy. “We’re leaning into more innovative flavor pairings - our straight rye whiskey paired with Meyer lemon juice, green tea and natural yuzu flavor, for example.” “It’s especially hard to cover up bad whiskey in a classic recipe that only has three ingredients,” says Treacy, although he does note that his brand keeps their canned drinks to a modest 3-5 ingredients. ![]() So whiskey’s hold in the field is modest.Īnother issue specific to whiskey: The well-known whiskey cocktails (Old Fashioned, Manhattan, etc.) rarely hold up in a portable format. In addition, whiskey isn’t the first thing people think of when they consider RTDs, which are known more for lighter flavors. (Sagamore Spirit, represented with three cans below, uses aged straight rye whiskey from the same stocks that go into their bottles.) “Most whiskey-based canned cocktails use minimally-aged whiskey that wouldn’t even be considered for a freshly-made cocktail,” says Brian Treacy, Sagamore Spirit’s co-founder and president of distillery operations. And “refreshing” isn’t a common descriptor with these drinks. And while the quality varies, gin- and vodka-based canned drinks are usually, at worst, inoffensive.īut whisk(e)y drinks in a can? Besides being all over the map on ABV and ingredients, they often land too heavily on the sweet side and sometimes taste rather tinny. I extolled the virtues of the tequila canned cocktail a little while back - there are very few of these agave-based, ready-to-drink (RTD) cans that aren’t refreshing or sessionable.
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