By Richard Thomas Whiskey is a tricky spirit for cocktails, because so many whiskeys have a smoky aspect that doesn’t exactly blend well with tonic water, lemon juice and other mixology fixtures. The Sandy or Jock Collins is an example. Because it takes the basic Tom Collins recipe and simply exchanges scotch for gin, coming up with a palatable cocktail ...

By Richard Thomas I spent the bulk of my life living in places with hot, steamy summers, and the steamy aspect ensures that the heat of the day dissipates very little at night. The result was that my good whiskey stayed put on the shelf and gathered dust until autumn came, because whiskey’s warmth is at best unpleasant when you ...

By Richard Thomas Tea and whiskey were meant to be brought together. Both tea and whiskey are key traditional drinks of the British Isles, so mixing them is merely the next logical step. Even the cheapest tea usually has a light enough flavor to allow the whiskey to shine, something that cannot be said of coffee, and both drinks have ...

By Richard Thomas Like the bourbon that goes into making it or the colonels of legend who supposedly drank it, the mint julep is every bit as much a part of Kentucky culture as horse racing and hot browns. While the term “mint julep” first appeared in 18th Century America and early juleps were made using rum and gin, under ...