Whiskey and Olives?
- Thread starter bruker
- Start date
You could garnish a Manhattan with olives. It would be better with a younger rye flavored bourbon, dry vermouth and orange bitters, IMO.
Bruker Manhattan
In a shaker full of ice, combine:
50mL Wild Turkey 101, BIB Evan Williams, or Buleit Rye
20mL dry white French vermouth
A dash of orange bitters.
Shake vigorously. strain into a cocktail glass. Garnish with two green olives on a skewer.
Or a Canadian rye. I never could find a use for it back in the day (preferred heavier American ryes) but I think it would do well in an olive-garnished manhattan.
Not a drink using olives, per se, but many Islays would pair well with olives. It is very hot here. So I am thinking of Bowmore 12 on the rocks with a small dish of Castelvetrano olives.
That would work well, too. I was thinking younger would be less oakey, but Canadian, from a used barrel would work, especially a younger Canadian of good quality, like the cheapest 40 creek.
I know there’s a few cocktails that use olive garnishes but I’ve never tried any because it just doesn’t sound good to me, but I had never considered it with a single malt. Paring an olive with a Smokey/briney Islay would make perfect sense. I may have to try this with some Lagavulin 12 later tonight.
Talisker, too. If you're going with Scotch.
Or one of the cheap nasty blended scotches in an aromatic cocktail, like McGregor, or better yet, J&B, maybe White Label or Red Label, and then something like
100mL blended 2yo Scotch
30mL dry white Italian vermouth
3 dashes Angostura
A big ice cube in a DOF class garnished with three olives. You could use garlic or jalapeño olives.
That Mezcal cask Dewars would be awesome with a jalapeño olive in this.
Dry sherry would work in place of vermouth, too.
100mL blended 2yo Scotch
30mL dry white Italian vermouth
3 dashes Angostura
A big ice cube in a DOF class garnished with three olives. You could use garlic or jalapeño olives.
That Mezcal cask Dewars would be awesome with a jalapeño olive in this.
Dry sherry would work in place of vermouth, too.
Dry Sherry and olives are a classic.
I cannot think of an Islay that wouldn't work, but Taliker is a classic call. I picked Bowmore because its milder and less smokey profile lets the brine and iodine come to the fore.
