Luxe Beat Magazine APRIL 2015 | Page 129

Cocktails Cocktail Recipes Give Whiskey An Added Twist W ith whiskey sales on the rise, more people are discovering there are plenty of ways to drink the distilled spirit than just straight on the rocks. i o o i t n oy n in mor an mor ay to om m nt th hi y a or ith a thora o other ingredients, whether its syrups, fruit juices, vermouth or even tea. “A growing willingness to experiment with whiskey and bourbon as the primary ingredient in a variety of cocktails is just one of several ways consumer habits have been changing”, says Steven Earles, CEO of Portland-based Eastside Distilling. “People are drinking less wine and more whiskey, and women have become more inclined to give whiskey a try,” says Earles, whose company ar a y rim nt ith a ari ty o a or in its drinks, such as Cherry Bomb Whiskey and Oregon Marionberry Whiskey. Marionberry Beret 1 ½oz Marionberry Whiskey ½oz dry curacao 2oz fresh grapefruit juice served on the rocks Fill glass with ice, add Burnside Bourbon and recipe ingredients. Earl’s Demise 25oz Cherry Bomb Whiskey (one 750ml bottle) 12 ½oz Burnside Bourbon 75oz Smith Teamaker Earl Grey Tea (chilled) 25oz orange juice 25oz simple syrup 12 ½oz sweet vermouth 5 tablespoons Peychaud’s Bitters Mix all the ingredients in a large punch bowl, then add ice or ice ring. Serve in small punch glasses. The Sideburn 1 ½oz Burnside Whiskey ¾oz Aperol ½oz Solerno Blood Orange Liqueur 1oz fresh lemon juice ½oz lavender simple syrup 13oz old fashioned glass over ice Fill a 14oz rocks glass with ice, add all the other ingredients and stir. Eastside Civil War 1 ½oz Burnside Bourbon ½oz Cocchi Torino Sweet Vermouth ½oz Cynar 2 dashes Fee Brothers Old Fashion Bitters amarena cherry Add all the ingredients, except the cherry, to a 16oz mixing glass (pint glass). Fill to within 1 inch of the top with ice. Stir until chilled and strain into a martini glass. Garnish with an Amarena cherry. The mixture serves 10-12 people. Th tr n o n in mor ay to in hi y in cocktails also may be just one of several factors helping to add to the bump in whiskey sales. As of November 2014, Whiskey sales were near $4 billion, in contrast to $3.5 billion in 2013, according Nielsen research. For distilleries, those numbers may mean a toast is in order. For consumers, that toast may involve a mi o a or ma t to th ir i in t nit y i ti on th ro www.EastsideDistilling.com 129