What To Do with the Bottom Shelf

By Patrick Gary

Everyone has their favorite top-shelf drinks. If you have a bar at home you may even have some of the favorites displayed. I keep my Bombay Sapphire and Hendrick's gins, a little Bulleit Bourbon, some Johnnie Walker Swing and Glenn Garioch 15 out for showing and pouring when friends come by. But that doesn't comprise the whole bar, and it shouldn't. Many of my friends don't like their liquor straight and can't appreciate a good single malt Scotch. Somehow we remain friends anyway, and it might be because of a trick from the ’20s.

See, the story goes that the classic American cocktails come largely from the speakeasies. The liquor was often inferior, due to its illicit nature, and so the bartenders would make it taste better by adding sugar, juice, bitters, fruit, and sparkling water. The stronger tastes from the liquor would come through the mixture but the bitterness or impurities could be blended away. That isn't what you want to do with a Macallan 1952 50 year single malt, but what other purpose could there be for Old Crow? Heck, Canadian Club and Johnnie Walker Red are both made specifically for the purpose of mixing cocktails. It's actually somewhat amusing when you go to a tasting sponsored by Johnnie Walker. They will teach you about the specific serving instructions of the Gold, Green, and Black labels first. Then they bring out the Red and say "and this is our blending label. It makes your soda alcoholic! So pick your favorite soft drink and pour some in now!"

One of my great friends from college, Brent Johnson, is where I got a lot of my ideas on how to stock a bar. He has always been able to stock a party bar that made everyone happy without breaking the bank. For well whiskey, he likes to keep Johnny Walker Red, or sometimes Ballantine's, depending on what's on sale at the store. The best well Bourbon either of us found would be Evan Williams, which is made at Heaven Hill, where most store-brand bourbons come from.

I've found that Canadian Club is actually very good in cocktails and quite inexpensive, so there's normally some of that on hand when I get ready for a party. If the party is going to be well attended I also try to make sure I have some Jamison, Seagram's 7 and Jack Daniel's.

That keeps me very well stocked for the party occasions. I'm set at that point for Manhattans (made sweet with bitters please), 7&7, Canadian Cocktails, or Scotch and soda.

Of course there is always a place for sipping your favorite whiskey; sitting on the patio in the summer heat may not be the time. And unless you're really looking to break the bank you probably don't want to serve a collection of $50 whiskeys for everybody at your big summer cookout. There is a purpose for the well whiskey, and it can make some very tasty treats. To get us off the beaten path a bit, I'd like to share a few of my favorite whiskey cocktails that aren't the standard fare but that should liven up a party, give you something to serve to your friends who don't really love or appreciate the whiskey, or help you get rid of that bottle your friend brought to your last party.

Blackberry Mint Lemonade

1 1/2 oz Scotch whisky or bourbon
6 Blackberries
2 tsp powdered sugar
1 sprig of mint
3 oz Sour Mix
Sprite

Garnish: Lemon wheel

In a tall glass, muddle blackberries and mint with sugar and sour mix. Add whisky and mix. Add 3 ice cubes and fill with Sprite.

Royal Flush

2 oz Canadian whisky or bourbon
1 oz Peach schnapps
Cranberry juice

In a highball or tall glass add liqours and 3 ice cubes, then fill glass with cranberry juice and stir to mix.

Washington Apple

1 1/2 oz Canadian whisky or bourbon
1 1/2 oz Sour Apple Pucker
Cranberry juice

In a highball or tall glass add liqours and 3 ice cubes, then fill glass with cranberry juice and stir to mix.

To make it a "spiced apple" add 1/2 oz of Hot Damn cinnamon schnapps.

Celtic Twilight

1 oz Irish whiskey
1 oz Bailey's Irish cream
1 oz Frangelico hazelnut liqueur

Pour all ingredients into a mixing glass half-filled with cracked ice. Stir well. Strain into an old-fashioned glass 1/4 filled with cracked ice, and serve.

Patrick Gary is a Dallas based technical consultant, multifaceted musician, and jack of all trades who refuses to let any single realm of life or group of interests completely define or encapsulate him.

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