Category: Scotch

Fine Sunday: Oysters, Scotch, and Ghost Busters

05/21/2013

“The whisky got struck in traffic – it will be here soon,” promised Mike Neff, one of the owners of Ward III and the Rum House and leader of our whisky culinary tour.

I wasn’t worried. Plenty of whisky was behind the bar at Ward III, which at 1 p.m. on a Sunday afternoon was mellow and quiet as the other tour guests trickled in. The event was part of the Manhattan Cocktails Classic, and it drew a mix of friends, couples, and singles, ready to taste some fine Scotch and wander around Tribeca.

“Ah!” said Mike and stopped his pacing to run outside for the goods.

Exploring Whiskey Live

04/15/2013

How many different whiskies can I drink in 2.5 hours?

Answer: A lot, if my evening at Whiskey Live in NY is any indication.

Whiskey Live is kind of what I imagine whiskey heaven would be like. At the entrance, someone hands you a glass. You walk into a room filled with whiskey and unlimited pours (nobody seems to use or care about the tickets they hand you). And people everywhere want to talk about whiskey. Throw in some bagpipes and chocolate, and it’s kind of perfect.

Whiskey on the Road: Lebanon

02/15/2013

Whiskey Wednesday in Lebanon did not go as planned. I learned an important lesson – beware the rare single malt Scotches in a country that is known for liking blends.

I had heard that Lebanon was a whiskey-drinking country, and it appeared that this was especially true at Eau de Vie in the grand Phoenicia Hotel. They had a wall of whiskies in their “whiskey bar,” along with a huge whiskey menu describing examples from rare distilleries, some now closed.

I should have known from the empty bar with a bartender that seemed surprised when I showed up. I thought it was because I was a woman by myself, not realizing that his surprise was probably anyone showing up.

Whiskey on the Road: London

02/08/2013

You have to love an airport where you are encouraged to taste whisky at 10 a.m. (that’s 5 a.m. in NY). Heathrow is that airport. So my main whisky drinking in London actually took place on my way out.

I was doing some duty-free reconnaissance for my way back through. The nice gentleman at World of Whiskies first offered up Tomintoul 16-year, a light, drinkable Scotch that goes down easy but doesn’t last long on the tongue. I’m thinking this will be a good taster for Scotch newbies who need an easy in to the good stuff.

Finding Whiskey at The Rum House

11/25/2012

An establishment called The Rum House would not normally be my first choice for drinks. It’s the title. And the location – right off Times Square. I don’t have anything against rum, just like I don’t have anything against vanilla. But given the choice in a city that serves everything, a girl wants her whiskey like she wants her chocolate.

I was happy to discover that the title was a bit of unintended irony - The Rum House does whiskey.

Whiskey Thanksgiving #2

11/22/2012

You know it’s a going to be fun cooking when you have to buy bourbon, Scotch, and Irish whiskey for the recipes.

This Thanksgiving, I am still thankful for whiskey and have kept some of my favorite whiskey recipes from last year – bourbon cranberries, butterscotch pumpkin pie, and Scotch whipped cream (recipes available In the Kitchen). I will also be welcoming guests to my apartment with a mug of whiskey cider (recipe available In a Cocktail).

But there’s always room for some new traditions. This year, my whiskey additions to the menu are: baked sweet potatoes with a bourbon and maple sauce and a whiskey chocolate tart for dessert.

Don't can the Whiskey

02/08/2012

Sometimes new packaging can go a little too far. Like when you take a Scotch label and put it on a can. And then put whisk(e)y in the can.

But that’s what the Panama-based company, Scottish Spirits, is trying, without the approval of the Scotch Whisky Association, which is trying to stop it.

According to an article by Mark Howarth in the MailOnline, chief executive of Scottish Spirits, Manish Panshal, said this will make whiskey a “part of every lifestyle.” He goes on to say, “The can is the perfect size to be shared between three people who can mix it with other things like cola. It’s lightweight and portable and entirely recyclable, which is good news. It will be one of the hot picks for any outdoor activities.”

Have Some Cheddar with Your Peat

12/02/2011

Whisky and homemade macaroni and cheese could be on my list for last suppers if I was going to be executed. So an evening of whiskey and cheese pairing at Char No. 4 on Smith Street sounded perfect – no dying involved.

A whiskey and cheese tasting is exactly what it sounds like – 5 whiskeys lined up in a flight next to a plate of six cheeses. We got treated to one of the whiskeys twice. They were already paired, which Patrick from Stinky Brklyn (delightful cheese shop on Smith Street), assured us was a torturous afternoon of tasting whiskey and cheese. Sounds just awful – how do I sign up?

The whiskey (or whisky since it was actually Scotch) was provided by Compass Box Whisky Co., which was apparently started by an American who wanted to get into winemaking, but got sidetracked by the deliciousness of whisky. Understandable.

Whiskey Up the Thanksgiving Table

11/24/2011

I'm thankful for many things this year - and whiskey is one of them. It's easy to incorporate whiskey into your Thanksgiving table. I don't just mean setting down a bottle and grabbing some glasses. I mean actually adding it to some common dishes and desserts. It gives a special taste without altering the traditional menu too much. The recipes below, from bonappetit.com, gave me a chance to cook with both bourbon and Scotch. The kitchen smells delicious.

Bourbon Cranberry sauce - I've never been much for cranberries, either fresh or from a can. However, adding a little whiskey has a way of turning me in favor. This is a simple recipe that sweetens up the dish and can be made up to a week ahead of time. You mix the cranberries, sugar, and cinnamon in a 9x13 inch pan for 30 minutes, stir and bake another 30 minutes. Add the bourbon, stir, and stick in the fridge until you need it.

For this recipe, you will need:

4 cups cranberries
2 cups sugar
1/4 teaspoon ground cinnamon
1/4 cup bourbon (I used Maker's Mark)
For full instructions on preparing this recipe, please visit: http://www.bonappetit.com/recipes/1991/11/bourbon-cranberry-sauce#ixzz1esQO1QkQ

Pumpkin Butterscotch Pie - This seems obvious now, but I did not realize that the way to get butterscotch flavor is to literally mix butter and Scotch. And a little sugar and cream. It's a bubbling, caramelized pot o' goodness that is then mixed with the pumpkin, eggs, and spices. It creates a lighter pumpkin filling, which is soft, creamy and smooth. It is also incorporates a lot of different spices without favoring any of them too much. According to Mom, we are not going to be going back to the regular pumpkin pie anytime soon.

For the filling, you will need:

3/4 cup (packed) golden brown sugar, divided

2 tablespoons (1/4 stick) unsalted butter

1/4 teaspoon salt

1/4 cup Scotch

1 1/4 cups heavy whipping cream

1 cup canned pure pumpkin

3 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

*For the crust, I use the Martha Stewart recipe then put the filling in raw dough and cook according to the pie recipe at:
http://www.bonappetit.com/recipes/2008/11/pumpkin_butterscotch_pie#ixzz1esR8kWyM

And here's the topper - Scotch whipped cream. Why use vanilla in homemade whipped cream if Scotch is on hand? I will be trying it fresh tomorrow when I make it for Thanksgiving, but whipping cream with either brown or white sugar (I've seen recipes with both) and some Scotch seems like it can't go too wrong.

Apple Pie with Whiskey-Soaked Cherries - This one follows a pretty basic recipe for an apple pie except for the dried cherries soaked in Scotch. They are little flavor bursts that make the pie come alive and add a richness. Don't worry if you soak the cherries longer than the recipe calls for - it does't hurt them a bit.

For the filling, you will need:
1 cup dried tart cherries
2 tablespoons Scotch whisky
3 to 3 1/2 pounds medium-size Golden Delicious apples (about 8), peeled, halved, cored, thinly sliced (For a variation, mix in Granny Smith apples)
1/2 cup (packed) golden brown sugar

2 teaspoons ground cinnamon

*For the pie crust, I use the Martha Stewart recipe, then put the filling in raw dough and follow cooking instructions according to: http://www.bonappetit.com/recipes/2005/10/apple_pie_with_whisky_soaked_cherries#ixzz1ese24PmY

Women Who Drink Whiskey: Aisling

11/21/2011

Aisling started to notice something peculiar while doing legal work at The Hague. She shared an open office with investigators, most of them men, and every Wednesday at 6 p.m., they would sneak off with little glasses. What is this – some kind of boys club? She asked them. They insisted it wasn’t a boys club, it was a whiskey club, but that girls don’t drink whiskey. Aisling sized up the Aussies, Kiwis, and Fins in the group, wondering what exactly they would know about whiskey.

“If we could find a girl who likes whiskey, she can join,” they said.

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