Celebrate World Whisky Day

Storming the Bastille at Bardot Brasserie, Aria Resort, Las Vegas
Storming the Bastille at Bardot Brasserie, Aria Resort, Las Vegas

Storming the Bastille at Bardot Brasserie, Aria Resort, Las Vegas

Take some grain, corn, rye or wheat will do, perhaps malted barley. Ferment in a still. Age in a wooden cask, oak works well, for various years. Then put into bottles.

Voila – you have whisky. Or whiskey, if you prefer. (I like the  distinction between the two spellings found here.)

Such a simple basic process is at the root of all whisky making, from the rot gut from the backyard still to the smoothest Irish whiskey, although the process of refining the smooth taste has evolved over generations. In fact, whisky has become strictly regulated, with very specifically defined classes and types based on both the type of grain, malt, and process of aging.

While purists maintain that whisky should be served neat, or with a splash of water or on the rocks if you must, today’s bartenders and mixologists have developed extensive cocktail recipes using whisky. If you’re not ready to handle the taste of whisky straight, you might enjoy Storming the Bastille, a cocktail concoction created at the Bardot Brasserie at Aria Resort and Casino in Las Vegas.

Storming the Bastille

  • 2 ounces Bastille Whiskey
  • 1 ounce Maruin Sweet Vermouth
  • 1/4 ounce Bittermen Coffee
  • 2 dashes Mole Bitters

Stir, then serve on the rocks with an orange peel garnish.

World Whisky Day is celebrated each year on May 16th. It’s as good a reason as any to give whisky a try. After all, Mark Twain mused, “Too much of anything is bad, but too much good whiskey is barely enough.”

Recipe and photo used courtesy of MGM Resorts.

Storming the Bastille
Author: 
Recipe type: Drinks
Serves: 1
 
This whisky recipe comes courtesy of Bardot Brasserie at Aria Resort and Casino in Las Vegas. It's a nice choice for World Whisky Day. And remember, Mark Twain said “Too much of anything is bad, but too much good whiskey is barely enough.”
Ingredients
  • 2 ounces Bastille Whiskey
  • 1 ounce Maruin Sweet Vermouth
  • ¼ ounce Bittermen Coffee
  • 2 dashes Mole Bitters
Instructions
  1. Stir, then serve on the rocks with an orange peel garnish.

 

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Mary Jo Manzanares is a traveler, travel blogger, and podcaster. In addition to her blog, Traveling with MJ, she hosts the Where Else to Go podcast, and is the founder and the editor-in-chief of The Traveler’s Way, an online travel magazine. Her travel ethos is value luxury - luxury for real people - and her goal is to help travelers know when to splurge and when to save. Mary Jo has been a speaker at various industry events around the world. When she’s not traveling, Mary Jo likes lingering over a cup of coffee, wandering in a museum, sipping wine at a cafe, and sharing it all with friends and readers. Her most recent travels were to Stockholm, a Baltic cruise, and Universal Orlando Resort.

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