WHISKEY AND BRANDY are the makings for handsome cocktails sipped by a fire during crisp fall or winter evenings but they perform equally well as summer refreshers when mixed with muddled fresh seasonal fruit, herbs or citrus. Very simply, the main difference between the two is that whiskey is distilled from fermented grain (a.k.a. beer) and brandy is distilled from fermented grape juice (a.k.a. wine), though fruits other than grapes are also sometimes used to make what’s called “fruit brandy” (for the latter, usually the name of the fruit used is included on the label). The flavor of whiskey and brandy is greatly affected by the length of time spent aging—generally the longer the better.
Though brandies are made in many parts of the world, the most famous brandies come from Cognac and secondarily from Armagnac, two regions in southwestern France from which they take their name. Here is a quick lesson in deciphering some of the most common brandy labeling systems: A.C.=aged two years in wood; V.S. (“Very Special”) or 3-Star=aged at least three years in wood; Napoleon=aged at least four years;
V.S.O.P. (“Very Special Old Pale”) or 5 Star=aged at least five years in wood; and Napoleon or Vieille Reserve or X.O. (“Extra or Extraordinary Old”)=aged at least six years, although in particular X.O. is typically aged much longer.
While any brandy-based cocktail can be upgraded to Cognac, for the purpose of mixing, you need only a decent quality brandy (not the cheapest one on your liquor store’s shelves but not an X.O. either).
Whiskey is produced in five countries, each of which produces a distinctly different style (or styles): Ireland (Irish Whiskey), Scotland (Scotch [single malt or blended whisky]), America (Bourbon, Tennessee Whiskey, Rye Whiskey, Blended American Whiskey), Canada (Canadian Whisky [blended]), and Japan (“Scotch” [single malt or blended]). The type of grain that is used and how it is processed, the method of distillation, and the aging method, and the method of blending all affect flavor. And just so you know, the spellings above aren’t typos. American and Irish whiskey is spelled with an “e,” but when referring to Scottish, Canadian and Japanese whisky, the “e” is dropped.
Here are some dos and don’ts for whiskey cocktails. When making a drink that calls for whiskey always use the type specified—in other words, don’t substitute a blended whiskey for bourbon or scotch for rye. (There is one exception to this rule: bourbon can be used in place of rye whiskey as they are the most similar of all the whiskeys.) Single malt whisky should be used in a cocktail only when it’s specifically called for. The complex and highly distinctive flavor of single malts make them very challenging to mix with other ingredients. We’re lucky to boast two expertly mixed single-malt whisky cocktails—Stairway to Suntory and Milk and Honey.
Though Manhattans are typically served up, this rustic version from Jujube looks great in a rocks glass. To be even more unorthodox, we like to serve this Manhattan with a spoon straw to fish out the delicious liquor soaked jujubes at the bottom of the glass. Maker’s Mark bourbon is the ideal choice for this cocktail, but other bourbons will do just fine.
2 oz (60 ml) bourbon
2 tablespoons jujube “tea” or homemade jujube preserves (recipe follows)
2 dashes of orange bitters
¼ oz (7 ml) sweet vermouth
One maraschino cherry, for garnish
Combine the ingredients and enough ice to fill a rocks glass in a shaker. Shake vigorously and pour into a rocks glass. Add more ice if needed and garnish with the maraschino cherry.
HOMEMADE JUJUBE PRESERVES
15 large or 40 small dried jujubes
2 cups (500 ml) water
2 tablespoons honey
2½ tablespoons sugar
In a saucepan, combine 5 of the large jujubes or 12 of the small jujubes and the water and bring to a boil. Reduce the heat to medium and cook for 1 hour. While the jujubes are cooking, thinly slice the remaining jujubes. Some of the flesh will remain on the very small pits. As you work add the pits to the simmering water to extract their flavor. If your knife blade becomes sticky, run it under hot water. You should have about ½ cup (100 g) sliced jujubes. Over a bowl, strain the cooked jujubes in a fine-meshed sieve (or a colander lined with cheese cloth). Using a rubber spatula, crush the jujubes to extract their juice. Return the strained juice to the pan, add the honey and sugar and place over medium heat. Cook, stirring occasionally, for 5 to 7 minutes. Add the sliced jujubes and cook for 3 to 4 minutes. Remove from the heat and let cool completely before using. The syrup will thicken a little as it cools.
In the last several years Japanese whiskeys have been gaining world attention, and taking home gold medals at international spirit competitions. The fruity-nutty flavor of Suntory’s “Yamazaki” 12-year single malt whisky is a natural complement to orgeat—delicious almond-based syrup—and the apricot brandy used in this cocktail from the Lab Bar. You can use other single malt whiskies to make this drink—The Famous Grouse 12-year, Highland Park 12-year or Glenmorangie are all good options—but of course it’s the Suntory that gives this cocktail its Asian twist.
½ oz (10 ml) orgeat or almond syrup
1 oz (30 ml) freshly squeezed lemon juice
Dash of egg white
½ oz plus ½ teaspoon (12.5 ml) apricot brandy
1¾ oz (52 ml) single malt whisky
Cinnamon stick, for garnish
Fill a rocks glass with ice. Combine the ingredients in an iced shaker and shake vigorously. Strain into the rocks glass. To prepare the garnish, toast the cinnamon stick with a lighter or match for 10 seconds all along its surface. Rub the rim of the glass with the stick and float it across the top of the cocktail.
Suntory’s “Yamazaki” 12-year single malt whisky was the inspiration for this fantastic cocktail from Stanislav Vadra. The movie Lost in Translation, which centers around aging movie star Bob Harris (Bill Murray) who comes to Tokyo to promote Japanese whisky marketed by Suntory, brought Hollywood exposure to Japanese whisky, which, though lesser known in the West than scotch, is quickly gaining ground. In fact, Japan is the second-largest producer of single-malt whisky in the world after Scotland and has been producing whisky for nearly one hundred years. Other single malt whiskies can be used to make this drink—The Famous Grouse 12-year, Highland Park 12-year or Glenmorangie are all good options.
1 tablespoon plus 1 teaspoon (20 ml) hot milk
1 tablespoon plus 1 teaspoon (20 ml) honey
1 fresh or dried fig, plus a fig quarter for garnish
½ oz (15 ml) freshly squeezed lime juice
1¾ oz (52 ml) single malt whisky
Place the milk and honey in a mixing glass. Stir until the honey is dissolved. Add the fig. If you’re using a dried fig, let the fig rest in the milk and honey for about 10 minutes to soften. Muddle the fig, then add ice, the lime juice and whisky. Shake vigorously and double strain into a chilled cocktail glass. Make a small slit in the middle of the fig quarter and place it on the rim of the glass.
This Japanese sounding cocktail, with not very Japanese ingredients, was named after an 1885 Gilbert and Sullivan operetta set in Japan. Crème de noyaux, a liqueur, has an almond flavor but is in fact made with various fruit pits—usually peach or apricot pits. (Noyauxmeans “fruit pits.”) It is bright red and a just small amount will make a drink very red. This dry cocktail is not for imbibers with a sweet tooth.
1¾ oz (52 ml) brandy
½ teaspoon Cointreau
½ teaspoon orgeat or almond syrup
1 teaspoon crème de noyaux
Dash of Angostura bitters
Fill a rocks glass with ice. Combine the ingredients in an iced shaker and shake vigorously. Strain into the rocks glass.
Rye is the whiskey of choice for this remake of the classic Whiskey Smash, though bourbon will also work. An American invention, rye whiskey is decidedly spicy and slightly bitter compared to bourbon, making it an ideal whiskey for cocktails where sweet ingredients like fruit juices or simple syrup balance its slight bitterness. The original Whiskey Smash calls for lemon and mint. Here yuzu juice and shiso give it an alluring Asian twist. If you don’t have yuzu or shiso leaves on hand, you can make this drink with mint, plain simple syrup and lemon (be sure to increase amount of lemon if not using yuzu juice). It won’t be Asian, but it will be a great drink!
1 lemon wedge (use 3 wedges if not using yuzu juice)
2 to 3 fresh shisho leaves torn into pieces or 4 to 6 fresh mint leaves
1 oz (30 ml) Shiso Syrup or Simple Syrup (page 21 or 19)
¼ oz (7 ml) bottled yuzu juice (unsalted)
1¾ oz (52 ml) rye whiskey or bourbon
1 fresh shiso leaf or mint sprig, for garnish
Fill a rocks glass with crushed ice. Place the lemon wedge(s), shisho or mint leaves and Shisho Syrup or plain Simple Syrup in a glass mixing glass, and muddle. Add ice, the yuzu juice, if using, and whiskey. Shake vigorously and strain into the rocks glass. Garnish with a shisho leaf or sprig of mint and serve with a short straw.
This Asian twist on the Brandy Alexander is the perfect after-dinner treat and is hard to resist. We’ve included two versions: a classic recipe that calls for cream and a new-fangled version with ice cream that will require you to drag a blender out of your cupboard. Omit the brandy and lychee liqueur from No. 2 to create a delicious nonalcoholic treat.
NO. 1
1¼ oz (37 ml) brandy
¾ oz (22 ml) Lychee Syrup (page 21)
¼ oz (7 ml) lychee liqueur or an additional ¼ oz (7 ml) Lychee Syrup (page 21)
1 oz (30 ml) heavy cream
Chinese five spice powder, for garnish
Combine the ingredients in an iced shaker and shake vigorously. Strain into a chilled cocktail glass. Sprinkle a light dusting of Chinese five spice powder over top.
NO. 2
1½ oz (45 ml) brandy
2 lychees
¼ oz (7 ml) lychee liqueur or liquid from lychee can
2 large scoops vanilla ice cream
Chinese five spice powder, for garnish
Place the ingredients in a blender. Process until smooth.Pour into a chilled cocktail glass. Sprinkle a light dusting of Chinese five spice powder over top.
Make this pretty cocktail from Jujube in summer when watermelons are full of flavor. Maker’s Mark is a good choice for this cocktail, but any bourbon will do.
Seven 1-inch (2.5-cm) chunks of fresh, seedless watermelon
5 fresh Thai basil leaves
1 oz (30 ml) Simple Syrup (page 19)
¼ oz (7 ml) freshly squeezed lime juice
1½ oz (45 ml) bourbon
Lime wedge or watermelon cubes, for garnish
Puree the watermelon chunks in a blender. You should have about 4 ounces (125 ml) of puree. Set aside. Place the Thai basil leaves and 2 ice cubes in mixing glass and muddle. Add a generous amount of ice, the Simple Syrup, lime juice, watermelon puree and bourbon. Shake vigorously and pour into a pint glass. Add more ice if needed and garnish with a lime wedge or spear of watermelon cubes.
This is possibly the oldest Asian-inspired cocktail around. It dates back to at least 1862, when it made its first appearance in the 1862 edition of Jerry Thomas’s famous bar book How to Mix Drinks. David Wondrich, author of Imbibe, speculates that Thomas created the drink in 1860 to commemorate the first Japanese legation to the United States, members of which likely visited Thomas’s bar. Of course there’s nothing really Asian about it, but this simple yet elegant cocktail is reason plenty to stock your bar with some orgeat syrup.
1 piece lemon peel
2 oz (60 ml) brandy
½ oz (15 ml) orgeat or almond syrup
2 dashes of Angostura bitters
Lemon twist, for garnish
Place the lemon peel in a mixing glass and muddle. Add ice and the rest of the ingredients. Stir thoroughly and strain into a chilled cocktail glass. Garnish with the lemon twist.
This refreshing whiskey cocktail has a nice balance of sweet and sour, and a good story. According to the writer of The Savoy Cocktail Book (1930), an American engineer fell desperately ill with fever while in the Philippines. He survived due to the extraordinary care given to him by a doctor, to whom he gave this cocktail recipe as a way of showing his gratitude. Though the recipes that have come down to us call for lime juice, the dear doctor would have likely used the native Filipino citrus called calamansi—thus our revisionist version. Both versions are equally delicious.
1½ oz (45 ml) rye whiskey or bourbon
¾ oz (22 ml) sweet vermouth
¾ oz (22 ml) triple sec
½ oz plus ¾ teaspoon (20 ml) defrosted frozen or freshly squeezed calamansi juice or ½ oz (15 ml) freshly squeezed lime juice
Combine all the ingredients in an iced shaker and shake vigorously. Strain into a chilled cocktail glass.
This cocktail from Jujube perfectly combines sweet, sour and spicy taste sensations—making it hard to resist. The big bourbon flavor of Jim Beam, the bourbon of choice for this cocktail, is a good match for the spicy cayenne pepper.
1¾ oz (52 ml) bourbon
½ oz (15 ml) freshly squeezed lemon juice
Dash of ground red pepper (cayenne)
2 tablespoons jujube “tea” or Homemade Jujube Preserves (page 66)
One maraschino cherry, for garnish
Combine the ingredients and enough ice to fill a rocks glass in a shaker. Shake vigorously and pour into a rocks glass. Add more ice if needed and garnish with the maraschino cherry.
