We learned all about whiskey in our lastest issue of AY. We were lucky enough to have the experts at Macadoodle’s in Springdale share their wisdom about this age-old spirit, as well as one of their favorite cocktail recipes.
(Recommended by Ryan Mulcahy, Macadoodle’s Springdale spirits and wine manager. )
∙ 1 sugar cube
∙ 3 dashes of Peychaud Bitters
∙ 2 oz. rye whiskey
∙ Place the sugar cube and add the Peychaud’s Bitters
and rye whiskey in a cocktail shaker with ice.
∙ Use just enough absinthe to coat the inside of a chilled
∙ Strain through ice into the low-ball glass with or without ice.
∙ Garnish with an orange rind.
Read more about whiskey here.