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    Whiskey Made Me Do It: 60 Wonderful Whiskey and Bourbon Cocktails
    Whiskey Made Me Do It: 60 Wonderful Whiskey and Bourbon Cocktails
    Whiskey Made Me Do It: 60 Wonderful Whiskey and Bourbon Cocktails
    Ebook173 pages58 minutes

    Whiskey Made Me Do It: 60 Wonderful Whiskey and Bourbon Cocktails

    By Lance Mayhew and Ruby Taylor

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    About this ebook

    With an array of cocktails both classic and cutting edge, this brightly illustrated guide proves whiskey is for everyone.




    Oaky, smoky, young, or old, whiskey is a versatile and lively spirit that’s been the backbone of cocktails since the old-fashioned was new. From the highlands of Scotland to Bourbon County, Kentucky, whiskey distilleries have spread across the world, and today there are multitudes of styles and flavors to complement any manner of mixer.

    This beautifully illustrated book will introduce you to the wider world of malts while showcasing the true potential of whiskey and bourbon. Author Lance Mayhew, award-winning mixologist and Certified Specialist of Spirits, explains everything you need to know: how to choose the right spirit, mix the ultimate Manhattan, and find the perfect cocktail for any occasion. From grown-up scotch and sodas, celebratory mint juleps, or playful picklebacks, Whiskey Made Me Do It has recipes here for any mood, any event, and any drinker.

    LanguageEnglish
    PublisherAndrews McMeel Publishing
    Release dateNov 2, 2021
    ISBN9781524876043
    Whiskey Made Me Do It: 60 Wonderful Whiskey and Bourbon Cocktails

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      Book preview

      Whiskey Made Me Do It - Lance Mayhew

      1.png

      Whiskey Made Me Do It copyright © 2021 HarperCollinsPublishers.

      All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.

      Andrews McMeel Publishing

      a division of Andrews McMeel Universal

      1130 Walnut Street, Kansas City, Missouri 64106

      www.andrewsmcmeel.com

      ISBN: 978-1-5248-7604-3

      Library of Congress Control Number: 2021939283

      ATTENTION: SCHOOLS AND BUSINESSES

      Andrews McMeel books are available at quantity discounts with bulk purchase for educational, business, or sales promotional use. For information, please email the Andrews McMeel Publishing Special Sales Department: specialsales@amuniversal.com.

      DISCLAIMER:

      This book features recipes that include the optional use of raw eggs. Consuming raw eggs may increase the risk of food-borne illness. Individuals who are immunocemompromised, pregnant, or elderly should use caution. Ensure eggs are fresh and meet local food-standard requirements.

      Please drink responsibly.

      CONTENTS

      Introduction

      Whiskey Basics

      Syrups

      The Recipes

      Index

      Credits

      INTRODUCTION

      I like whiskey and bourbon and Scotch.

      I can’t tell you how often I hear that statement, but in reality, bourbon and Scotch are both types of whiskey. Just as the word beer is a broad-based word—including ales and lagers—whiskey is a catch-all for spirits made from cereal grains that have (usually) been matured in a wooden container.

      The world of whiskey can be a little confusing, but this book should help you understand its many forms and production methods. A good place to start is to imagine whiskey as beer that has made a leap for immortality. Grain, water, and yeast are the backbones of both beer and whiskey, the difference being that beer uses hops, while whiskey is distilled to concentrate the flavors and alcohol.

      Whiskey has a long history, particularly in Scotland and Ireland, its veritable homes. So, which country invented whiskey? It’s an argument that you’ll hear in bars around the world, but the best advice is to credit the Irish when in Ireland and the Scots when in Scotland. While distillation is much older than whiskey, distilling technology reached both Scotland and Ireland around the 15th century. The first distilling would have been done by monks, who, having tasted distilled spirits, or aquae vitae (Latin for water of life), in Europe, would have filled their stills with beer brewed at the monasteries to produce the first iterations of whiskey. These efforts were called uisce beatha (pronounced OO-SKAY BAY-Tha) in Gaelic, meaning water of life. The whiskies produced then would have been unrecognizable to modern consumers; they would have been harsh and unaged, for drinking in the near future rather than allowed to quietly age. Uisce beatha slowly became usquebaugh in the 1600s, before being shortened to usque, which has a pronunciation similar to our modern whiskey.

      A quick aside on whiskey or whisky—the correct spelling depends (usually) on the country in which it is made. The Scots spell it whisky, and the Canadians and Japanese follow that custom. The Irish use the ey spelling, as does the United States, but exceptions exist, such as the Tennessee whiskey, George Dickel Whisky—spelled the Scottish way, as Mr. Dickel was convinced his whisky was as good as anything produced in Scotland. You’ll find both spellings in this book, to respect the naming traditions of each whisk(e)y-producing country.

      Tasting and nosing spirits is a challenge for most people. Of course, there are times when one can simply enjoy a whiskey without doing an organoleptic analysis of the spirit (yes, nosing and tasting has a proper name—you can win bar bets with this knowledge).

      Pour yourself a small dram of whiskey (there is specialized glassware such as the Glencairn glass that is great for making the aromas and flavors more apparent, or just use a wine glass or Cognac snifter). Note its color, which can be a clue as to what kind of barrel it was matured in—a red tint can indicate a Scotch whisky matured in a sherry butt, while a more golden color is often indicative of an ex-bourbon barrel. Slowly tilt the glass and run the liquid along the inside, watching how it moves. If the spirit appears to cling and looks a bit viscous, the remnants that slowly move back down (called the legs) indicate an older whiskey, whereas young whiskies will run right back down the glass. Keeping your nose above the glass (about an inch above the rim), inhale through your nostrils and breathe out through your open mouth. This is where the first aromas and clues about the whiskey present themselves—the influence of the cereal grains, the type of wood, and the environment in which it was matured. If you detect aromas of burnt plastic or cat piss (a real defect in poorly distilled whiskey), brace your palate for the assault to come. Feel free to download a whiskey aroma wheel from the internet to help you identify flavor notes.

      Next is the first sip. This isn’t a real sip, this is a small amount taken

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