Death Cookies

Phil Olson, Longman & Eagle | Chicago

“When people ask me for a shaken whiskey cocktail, I find that it’s important to not lose the flavor of the whiskey among the citrus or other components,” says Phil Olson. Here, he shakes High West Double Rye, a blend of young and old rye whiskies, with génépy, honey and lemon and tops it all with sour beer and fresh thyme. The herbal flavors play off the young rye’s floral notes, while the honey brings out the sweetness of the older spirit.

Ingredients

Serving: 1

  • 1 1/2 ounces rye, preferably High West Double Rye
  • 1 1/2 ounces rye, preferably High West Double Rye
  • 1/2 ounce génépy
  • 1/2 ounce génépy
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 1/4 ounce honey syrup (2:1, honey:water)
  • 1/4 ounce honey syrup (2:1, honey:water)
  • Flanders sour red/brown ale, preferably Petrus Oud Bruin
  • Flanders sour red/brown ale, preferably Petrus Oud Bruin

Garnish: fresh thyme

Directions
  1. Add the whiskey, génépy, lemon juice and honey syrup to a cocktail shaker and shake with ice.
  2. Strain over ice in an Old-Fashioned glass.
  3. Top with beer and garnish with fresh thyme.

Tagged: Longman & Eagle, Phil Olson, whiskey, whiskey sour

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