The Whiskey

wheat, rye, and barley


Four Roses “Single Barrel” Bourbon, 10 Year

Russell’s Reserve Rye, 6 Year

Bruichladdich “Rocks” Islay Single Malt, 7 Year


The Cocktails

Custom made cocktails created specifically for tonight’s class.

Captain Jack and His Blueberry Cola Army


The Barga


Paper and Oak



Captain Jack and His Blueberry Cola Army

This is a sassed up version of the classic American Jack & Coke. Let’s admit it. All whiskeys blend well with cola. The real trick here is to not use high-quality sipping whiskey. That would be a crime against nature.


1 ounce Blueberry Whiskey. This can be any type of whiskey, be is scotch, bourbon, or rye. I tend to blend the dregs of my whiskeys together into a single bottle. You can also use a low-cost bourbon or scotch, if you prefer to be fancy. Add dried blueberrys, about ½ cup per 750ml bottle. Let is soak for 2 day, minimum. You can keep this mixture around for about a decade without it spoiling.


1 ounce Amaro The Amaro isn’t essential, but it adds complexity to the drink. It’s the booze version of cola, in any case: sweet and herbal with a nice dose of bitterness to balance it out.


2 ounces Cola. This cocktail works best when it’s an awesome old-school cola. A few brands to keep an eye out for: Bolylan Sugar Cane Cola, Fentimans Curiosity Cola, Empire Bottling Works Real Cola ,


1 ounce chestnut honey water. Only use if you are using an artisanal cola I listed about. If you are using Pepsi or Coke, don’t add honey: it would make the cocktail too sweet.


3 drops Bittercube Cherry Bark Vanilla Bitters. Optional. The cherry and vanilla add another dimension to this cocktail.


Mix over ice and serve with a lime zest.


The Barga

This is a version of the classic Manhattan. Well, technically it’s a version of a Rob Roy, since we are using scotch. On THAT note, whatever type of whiskey you use isn’t really the issue. That depends on you. The bitters and vermouth act to isolate and present the whisky flavors in a way that isn’t as intense as drinking it straight, but it won’t ever mask the flavors. In other words, make sure you really like whiskey before making this drink.


Why Barga? It’s a Tuscan town with a surprising number of Scotch-Italian citizens.


2 ounces scotch or rye whiskey. I usually opt for rye over scotch for a simple reason: a great bottle of rye costs about the same as a mediocre bottle of scotch.


3/4 ounce sweet Italian vermouth. The vermouth of choice for this cocktail are Cocchi, Dolin Rouge, Perucchi or Carpano Antica. Why? Because they are delicious old-school vermouth from back before vermouth was supposed to taste like fermented ball of cheap candy.


3 dashes chocolate bitters. The chocolate bitters ties the cocktail together with its smokey phenolic. It is the cord between the smoke and oak of the whiskey and the bitter and sweet of the vermouth. to the cocktail and balances. I tend to use: Fee Brothers Aztec Chocolate Cocktail Bitters, but The Bitter Truth Xocolatl Mole Chocolate Bitters and Scrappy’s Chocolate Bitters are just as awesome.

Stir ingredients with ice. Strain into a glass and garnish with a twist of lemon or a cherry (we used the latter). Garnish with a maraschino cherry.



Paper and Oak

The origins of this drink is the Whiskey Sour, the oldest of all cocktails. I overlayed that with the sweet malt, raisin fruit, and bitter hops of the Flying Fish Exit 16, and a splash of chestnut honey for an ethereal woodsy component.

1 ounce whiskey


½ ounce Chestnut Honey Water


½ ounce fresh squeezed lime juice


4 ounces Flying Fish Exit 16 (Wild Rice Double IPA)


Stir the first three ingredients with ice. Top with India pale ale.