Food sales are up double-digits since it first opened, and while the restaurant has built up a steady stream of regulars, it continues to attract new guests. In just three short years, Whiskey Kitchen has grown in popularity alongside a booming Raleigh restaurant scene. It boasts a menu of more than 200 whiskeys, but fans of the restaurant know executive chef Anderson and his team approach food and drink pairings with nuance and depth-creating a showcase for regional ingredients and being as resourceful as possible, from chopping up used oak barrels and using the pieces for smoking duck breast to sourcing local mulberries for a vinaigrette. It’s no surprise that Whiskey Kitchen utilizes smoke in nearly every dish and drink it can. “It’ll leave smoke in your mouth for days,” Anderson says. One has hot sauce, and another has something called “barrel candy,” what’s left when a barrel-aging cocktail evaporates and the ingredients leave behind a candy-like residue. He lists off the contents of barrels with cocktails-Godfather, Pink Panther, Midnight Manhattan. And the only reason I’ll say it’s optional is I don’t want to hear anyone’s stories about salmonella.Chef Clayton Anderson is standing in the rickhouse at his restaurant, Whiskey Kitchen, surrounded by barrels aging various things for both the kitchen and bar. “straight bourbon whiskey” from Michigan.įor this version, I went with a rocks glass and ice. And although it’s called a whiskey sour, everyone said to use bourbon. They were also divided over whiskey quality. They were divided over serving them over ice in rocks glasses or in chilled coupes or short-stemmed sour glasses. As I did my research on whiskey sours, recipes seemed divided on egg whites or not-and even those including egg whites tended to say they were optional. It doesn’t add flavor to a drink, it just adds luxe. In our ongoing cocktail adventures, Marion and I have come to take egg whites as shorthand for frothy, foamy drinks with a velvety mouthfeel. A lot of the usual suspects were there-Daiquiris, Negronis, Margaritas… But what caught my eye was a Whiskey Sour made with an egg white. What got me thinking about this was a recent article on VinePair, a website that believes in “covering drinking in a thought provoking way.” They asked seven bartenders to name the most underrated cocktail. Not a shot and a beer, but something classic without being overthought-something a good bartender makes from muscle memory. But old school drinks persist for a reason: sometimes you just want a drink. In countless bars and restaurants, we’ve puzzled over cryptic descriptions of inventively named drinks with housemade bitters, small batch spirits and surprising botanicals challenged willing bartenders to create something using a particular liquor and hitting vaguely described flavor notes and enjoyed the theatrics of the process-at Curio in Columbus, Ohio, a bartender flexed an orange peel and ignited the oil spraying from the skin. Recipe below.į or a couple of wine lovers, Marion and I have been totally smitten by the craft cocktail scene that, happily, just doesn’t seem to quit. This one includes an egg white for a frothy head and a velvety mouthfeel. The classic whiskey sour cocktail has many variations.
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