PHOTO BY SHANNON STURGIS
American single malt whiskey continues to gain popularity, not only because it's delicious on its own, but also because it makes a layered yet balanced foundation for cocktails.
“American single malt has enough character to remain clearly present in a drink,” says Jason Hedges, corporate beverage director of LT Hospitality at the Eventi Kimpton Hotel in New York City. “Malted barley brings texture, toast, fruit, and a distinctive grain-driven richness, while American oak can contribute caramel, vanilla, and spice. It gives a bartender many of the qualities associated with classic malt whisky, but often with a broader and more distinctly American flavor vocabulary.”
Hedges recommends building around those qualities rather than covering them up. Try his Long Orchard, a “restrained, spirit-forward” drink built around the flavors of a late-fall orchard: dark fruit, weathered wood, cool air, and deeper sweetness. It's malt-forward with layers of dark cherry, caramelized sugar, orange oil, and warming spice. “The demerara gives it a rich, rounded texture, while the bitters provide enough structure to keep the drink dry and composed. The cherry sits in the background, drawing out the whiskey's fruit without turning the cocktail sweet or overly flavored,” he says.
The Long Orchard
- 2 oz. Stranahan's Blue Peak (or other American single malt)
- 1/4 oz. rich demerara syrup (recipe below)
- 1 tsp. Rothman & Winter Orchard Cherry liqueur
- 4 dashes Angostura bitters
- orange twist for garnish
Add all ingredients to a mixing glass with ice. Stir about 25 revolutions, then strain over a large cube in a rocks glass. Garnish with orange twist.
Rich Demerara Syrup
- 1/4 cup water
- 1/2 cup sugar
Combine water and sugar in a small saucepan over low heat. Warm gently, stirring frequently until sugar completely dissolves, about 2 minutes. Don't allow mixture to boil. Remove from heat and let cool. Transfer to an airtight container. Keep refrigerated for up to 1 month.
