KINDRED SPIRITS

The Drink Factory

Tony Conigliaro has been called the “Heston Blumenthal of drinks.”

Words by Riane Tkonda, Photography by Korsha Wilson

article-aside-img The key to an excellent whiskey sour? Getting the balance just right. This whiskey sour recipe has all the right proportions of bright, bracing lemon juice; warming, floral bourbon; and sweet simple syrup to deliver a refreshing cocktail that’s neither too cloying nor too biting. Using freshly squeezed juice is essential—the stuff that comes out of fruit-shaped squeeze bottles doesn’t even compare. If you don't have any lemon on hand, you can swap it out for lime (or a mixture of the two). Serve on the rocks with an orange wheel and a Maraschino cherry arranged neatly on a drink spear (optional but recommended!), and enjoy. Cheers! “Everyone loves something sparkly for the holidays,” says Chelsea Gregoire, owner and consultant at Drinkable Genius. “And by adding absinthe—which is higher proof and packed with warm flavors—even the least fancy glass of bubbly feels special. Whatever bubbly you have on hand works: Champagne, Prosecco, cava…any of these will bring the party and leave whoever you’re toasting feeling wonderful.” Pear juice, available at most grocery stores, adds a sweetness and subtle fruitiness that balances this drink nicely. Traditionally, orgeat is almond.

The Prefect Mix

“It gives a beautiful toasted nut flavor to a cocktail,” he says. “Here I used pecans because they remind me of the family pecan tree at my grandparents’ house in Fayetteville, GA. Roasted pecans. Warm baking spices. Citrusy, caramelly Amaro Montenegro. A bit of spicy rye whiskey. They all work well together to create a cocktail that feels toasty. That’s what I love in a winter drink.” A second shake with an egg white creates a velvety texture and foamy top.

Rye WhishKey Sour

Ingredients

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Directions

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Tips

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Out Contributors

Dustin Nguyen Director

I bend closer; do the calculations; draw imaginary lines streaming out from the city I live in; tot up the overland hours in blunt pencil on the back of an old, soft covered.

Korsha Wilson Writer

I pull out the atlas, flip – almost painlessly – past the places I dream about; Ladakh, Sakhalin, Baikal, Nan Madol, Chiloé.