Whiskey. It’s bold, complex, and a drink with many nuances. Whether bourbon or rye, whiskey is our drink of choice when bellied up to the bar for a cocktail or taking a few sips on the rocks at home. We recently caught up with James Kohler, friend and Beverage Director at Saison restaurant, for some recipes to best enjoy our favorite golden spirit this winter.
The Sharpie Mustache
Chris Elford, my close friend and mentor, came up with this drink when he worked at Amor y Amargo in New York City as a bartender. Gin and rye is a combination that you don’t commonly find, but it creates a complexity of flavors. Rye is spicy, the juniper from the gin is herbal, and the bitterness from the Meletti brings the two together.
- 3/4 oz. Bulleit Rye
- 3/4 oz. London dry gin
- 3/4 oz. Bonal
- 3/4 oz. Meletti
- 2 dashes of Tiki bitters
Stir ingredients and serve inside a coupe glass.
When Kentucky Burns
This is a Saison original and a play on the classic Brown Derby cocktail. “When Kentucky Burns” is a homage to the South and our love of spicy food. There are many layers of taste in this three-ingredient cocktail: sour, spicy and sweet.
- 2 oz Bulleit Bourbon
- 3/4 oz Grapefruit juice
- 1/2 oz Habanero honey
Shake ingredients together, serve inside a coupe glass and garnish with a grapefruit twist.
The Bulleit 10 50/50
This is a fun drink to make with a great product, Bulleit’s 10 Year Bourbon. A “50/50” is my usual go to drink after work. They’re easy to make and they allow you to have a straightforward taste of 10-year aged bourbon without just serving it on the rocks.
- 3/4 oz. Bulleit 10 Year Bourbon
- 3/4 oz. Choice of amaro (I recommend CioCiaro)
Pour drinks ingredients together and serve warm, inside an old fashioned glass, to better taste the bourbon.
Saison is located at 23 West Marshall Street, Richmond, VA