As gross as this writer finds Fireball, it really did reignite America’s interest in whiskey. From 2015 – 2017 this cinnamon-tainted liquor reigned supreme as the most recommended whiskey to shoot.
Well according to the U.S. Bartender Influencer Study—a survey of 10,000 U.S. bartenders—Fireball’s gross dominance as the most recommended shot of whiskey in 2018 has succumbed to Jack Daniels.
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So say you have a batch of whiskey fresh out of the still (called moonshine in the U.S., or potcheen in Ireland) and you want to turn it into a beautiful amber-brown aged whiskey. Well, step 1 is to throw it in an OAK barrel. Step 2 is: don’t drink it for at least 4 years!
Over the course of its barrel-aging the amount of whiskey in the barrel will actually diminish by 2% per year—as some of the liquid evaporates, and some soaks into the wood. In medieval times this “missing” whiskey became known as the angels’ share.
Aging whiskey in MAPLE barrels however, results in a 20% angels’ share. Jack Daniels No. 27 finishes in maple barrels for a short time.
- 1.5 oz- Whiskey (I recommend Jack Daniels)
- 1.0 oz- Honey
- Juice of 1 lemon wedge
- Hot water (or Breakfast Tea)
A Hot Toddy is glorious for either hunkering down against a cold winter’s night, or bucking a case of the common cold. While it doesn’t get enough attention today, two hundred years ago it was a common libation.
I’ve known for nearly 7 years now that Hot Toddies are delicious. What I didn’t know until recently is that etymologically speaking how you garnish one changes the name of the drink.
Technically, a Toddy with a lemon peel is called a ‘Skin’.
Stir all ingredients until honey is dissolved. Garnish with lemon peel.