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While mixologist Jim Meehan believes in adding seasonal juices and locally grown garnishes to the drinks he creates at his Manhattan speakeasy, PDT, he says the smaller-is-better mentality doesn't apply as well to spirits like bourbon, whiskey or scotch, which can take 6 to 16 years to fully mature. "A bottle of Famous Grouse is an affordably priced blended whiskey that often has far more complexity than the local organic whiskey that's been aged two years," says Meehan. He suggests sticking with old brown classics like Jim Beam and Dewar's. In his new bartender's guide, Meehan includes a recipe for a stately old-fashioned whiskey cocktail made from 2 ounces of Wild Turkey, one Demerara sugar cube and two dashes Angostura Bitters (muddle, stir, strain over one cube into a chilled rocks glass and garnish with a twist).
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