Whisk(e)y Cocktail Selection

The Whiskey House Classic Whisk(e)y Cocktails - $12

*All craft cocktails are made from scratch with fresh ingredients where available. Depending on the size of your order please allow 4 to 8 minutes for the creation of your craft cocktail.*
Whiskey Cocktail - Bulleit 10yr bourbon, demerara sugar, Boker's bitters, lemon peel, cracked ice, lowball
(adapted from Jerry Thomas, How to Mix Drinks, 1862, the first book with a section devoted to recipes for cocktails, developed from the 1806 recipe for “cock tail,” namely, spirits, sugar, water, bitters.) 

Fancy Whiskey Cocktail - Basil Hayden's 8yr bourbon, Grand Marnier, demerara sugar, Angostura bitters, lemon peel, Nick & Nora glass
(adapted from Jerry Thomas, How to Mix Drinks, 1862, the cocktail evolves with the addition of curacao, the lemon-rimmed “fancy” glass, and the straining of the admixture.) {For all historical information, see David Wondrich, Imbibe!, 2007}

Improved Whiskey Cocktail - Russel's Reserve 6yr rye whiskey, Luxardo Maraschino liqueur, absinthe, demerara sugar, Old-Time aromatic bitters, lemon peel, coupe
(adapted from the reissued Jerry Thomas, How to Mix Drinks, 1876, the evolution continues.  Now curacao is out and maraschino liqueur is in, and new ingredient, absinthe, has its debut.)

Old-Fashioned - Four Roses Single Barrel bourbon, demerara sugar, Old-Fashioned bitters, orange peel, brandied cherries, cracked ice, lowball
(adapted from George J. Kappeler, Modern American Drinks, 1895.  “Old-fashioned” first showed up in print in the Chicago Tribune in 1880, when cocktails had evolved enough for a good “old-fashioned” cocktail to be a throwback to the 1850’s)

Sazerac - Courvoisier VSOP cognac, Sazerac rye whiskey, absinthe, demerara sugar, Peychaud's bitters, lemon peel, lowball
(adapted from William (Cocktail) Boothby, The World’s Drinks and How to Mix Them, 1908.  Essentially a plain whiskey cocktail with a slap of absinthe.)

Whiskey Sour - Knob Creek bourbon, lemon juice, sugar, egg white, brandied cherry, coupe
(adapted from Steward & Barkeeper’s Manual, 1869.  The sour was a cardinal point in American drinking from about 1860-1960, and many variations on the theme of “spirits, sugar, water, lemon, ice” came and went.)

Manhattan - Knob Creek rye whiskey, Carpano Antica Formula, Angostura bitters, brandied cherry, lowball/rock
(The Manhattan was born ca. 1880’s in New York.  This recipe is adapted from William “The only William” Schmidt, The Flowing Bowl, 1892.)

Rob Roy - Johnnie Walker Black Label blended Scotch whisky, Dolin vermouth rouge, Regan's Orange bitters no.6, orange peel, lowball
(adapted from The Banquet Book, 1902.  Golf came to America in the 1890’s which increased interest in things Scottish, something the whiskey salesmen capitalized on.)

Mint Julep - Baker's 7yr bourbon, mint, demerara sugar, crushed ice, julep cup
(The whiskey Mint Julep was born in the early nineteenth century.  Prior to its birth a Julep always meant medicine, but the word morphed in America in the late eighteenth century into the alcoholic drink we all love.  This recipe is adapted from Jerry Thomas, How to Mix Drinks, 1862.)

Boulevardier - Michter's small batch bourbon, Campari, Carpano Antica Formula, orange peel, Nick & Nora glass
(adapted from Harry McElhone, Barflies and Cocktails, 1927.  Young wealthy American Erskine Gwynne went to Paris to start a literary magazine called “The Boulevardier,” and he lent the name to a fantastic cocktail he had at Harry’s New York Bar in Paris.) {Source: thefederalist.com} 

The Corn Belt – Bulleit bourbon & Pabst Blue Ribbon – 6
When in Europe - Fernet-Branca & Stella Artois Belgian lager – 7
Spice & Smoke – George Dickel rye & Evil Twin The Cowboy smoked pilsner – 8
(Boilermakers are said to have originated in the 1800’s with steam locomotive workers who would visit the bar after a backbreaking shift and have a shot and a beer to ease the pain.)