Uncle Sal Cocktail Recipe
The latest release from our friends at Wigle is part of their brewers’ series, in which they work with different brewers to explore the idea that whiskey is beer, distilled. For Old Sap, they used a mash bill based on Four Seasons Brewing Company’s Belgian-style triple. Old Sap’s whiskey version of the triple has the malty sweetness I expect from a triple ale, with a bit more of a spicy kick to the finish than the ale version of a triple usually has. To stay true to their commitment to local ingredients, Wigle replaces the usual sugar with maple syrup; and a syrupy quality indeed comes through in a somewhat heavier, stickier body than we’re used to in whiskeys.
This isn’t the only malt whiskey we’ve seen recently from American whiskey makers. Another of Wigle’s recent releases uses oat malt–expect to hear more about that one from us soon–and F.E.W. is making a single malt. As someone who’s always leaned in the direction of malty beers when I’m drinking beer, but who drinks spirits much more than beer, I’m glad to see this fresh infusion of maltiness into the whiskey arena. And I’m looking forward to figuring out what to mix with these sweet, smooth new American whiskeys.
Here’s a start.
- 1 1/2 oz Old Sap whiskey
- 3/4 oz sweet vermouth–we use Dolin
- 3/4 oz curacao–we use Pierre Ferrand
- 1/2 oz lime juice
- 1 dash walnut bitters
- Luxardo cherry, for garnish
- Shake all liquid ingredients with ice for about 20 seconds.
- Strain into an ice-filled old fashioned glass.
- Garnish with cherry.