Woodford Reserve Series No. 1: Bourbon Al Pastor Tacos

wWw & Woodford Reserve

Women Who Whiskey has introduced it's members to a variety of Woodford Reserve's whiskey expressions. Woodford's collection includes Kentucky Straight Bourbon, Double Oaked Bourbon, Rye, & a yearly Master's Collection. Today I will be showcasing recipes featuring their Bourbon & Rye.

Bourbon Al Pastor Tacos

Woodford Reserve Distiller’s Select Bourbon is crafted in small batches, which allows them to develop distinct rich flavors of toffee, tobacco, & citrus as well as a silky, smooth, & creamy finish. I am featuring it today in a revamped version of a classic Al Pastor recipe. I recommend serving this dish with homemade tortillas, Spanish rice,  & Frijoles Borrachos.

Ingredients:

• Two 3 lb. Pork Loins, cubed
• Two 20 oz. cans of Pineapple Chunks
• 16 oz. Pineapple Juice
•  ½ c. Orange Juice
•  ½ c. White Vinegar
•  ¼ c. Chili Powder
• 6 Garlic Cloves, crushed
• 4 tsp. Kosher Salt
• 2 tsp. dried Oregano Leaves
• 2 tsp. ground Cumin
• 2 Chipotle Peppers (canned in Adobo sauce), minced
• 2 Sazon con Achiote seasoning packets
• ½ c. Woodford Reserve Bourbon
• 1 bunch of Cilantro
• 1 tbsp. Brown Sugar
• Olive Oil

Directions:

1. Combine all the above ingredients except the cilantro, brown sugar, & olive oil. Marinate overnight in a large Ziplock bag or storage container.

2. About an hour before you are ready to serve the pork, pull the cubed pork loin from the marinade and set aside in refrigerator. Pour the marinade in a food processor or blender.

3. Add 1 cup of Cilantro to the marinade, blend until smooth.

4. Pour the marinade in a medium saucepan over medium heat, add the Brown Sugar, bring to a boil, then reduce heat, simmering ~40 minutes. The sauce should be the consistency of ketchup. Remember as the sauce cools, it will become a little thicker, so do not overcook. Cover and remove from heat. Serve as a sauce with the cooked pork.

5. Heat a medium skillet over medium-high heat, add ~1 tsp. of Olive Oil to the skillet & sauté the cubed pork in small batches. Add ~1 tsp. of Olive Oil per batch of pork.

Great accompaniments for the Al Pastor Tacos are pickled red onion, pickled or fresh jalapeños, Cotija cheese, cilantro, sour cream, lime wedges.

Woodford Reserve Series No. 2: Bourbon Beans (Frijoles Borrachos)

Bourbon Beans

A tasty new take on the traditional Frijoles Borrachos, this recipe features Woodford Reserve Bourbon, spicy chorizo, & smoked ham hocks. Serve alongside Arroz Rojo & Al Pastor Tacos.

Ingredients:

• 16 oz. Dry Pinto Beans, soak overnight
• 3 Garlic Cloves
• 1 Onion, quartered
• 2 Carrots, coarse chop
• 2 Celery Ribs, coarse chop
• 1 Jalapeño, remove stem
• 1 tbsp. Olive Oil
• 1 lb. uncooked Chorizo, remove from casing
• 4 oz. can Mild Green Chilies, chopped
• 14 oz. can Diced Tomatoes
• 1/4 c. Sofrito
• 1/4 c. Recaito
• 1 packet Sazón con Achiote (optional)
• 3 c. Pork Stock
• 3 c. Water
• 2 Bay Leaves
• 2 Smoked Ham Hocks
• ½ c. Woodford Reserve Bourbon

Directions:

1. Soak the beans overnight in water; sort the beans, discarding any that did not plump up.

2. In a food processor or blender, pulse the Onion, Carrot, Celery, & Jalapeño until minced.

3. Heat Olive Oil in a 6-8 quart stockpot over medium heat. Add the uncased Chorizo, sauté for ~3 minutes, then add the pulsed vegetable mix. Continue to sauté until the onions become translucent and vegetables are fragrant, ~5 minutes.

4. Add the chopped Green Chilies & Diced Tomatoes, continue to sauté ~2 minutes.

5. Add the Sofrito, Recaito, & packet of Sazón, stir until the ingredients are well mixed, and continue to sauté for ~2 minutes.

6. Add the soaked Beans, Pork Stock, Water, Bay Leaves, & Ham Hocks.

7. Bring to a boil, then reduce heat to low, cover and simmer, cook for 1-½ hours.

8. Take out 1 cup of the cooked beans, mash them then add them back to the stockpot along with Woodford Reserve Bourbon. Mix well and continue to cook, uncovered, for 30 minutes.

9. Taste for final seasoning, adjust for taste, and serve!

Woodford Reserve Series No. 3: Rye Manhattan Cake

 Woodford Rye Manhattan Cake

Woodford Reserve’s Kentucky Straight Rye Whiskey is crafted from a mash bill that is 53% rye, lending to spice notes of rye, black pepper, & clove. There is a subtle lingering sweetness of molasses and honey at the finish.

I have created a Rye Manhattan Cake using this delicious spirit based on a Rum cake recipe that my grandmother used to make!

Note, the whiskey is not cooked out of this cake, so enjoy responsibly!

Ingredients:

Cake:

• 1 c. dried Tart Cherries + ½ c. Luxardo Maraschino Liqueur ***
• 1 (18.25 oz.) pkg. Golden Butter Yellow Cake Mix
• 1 (3.4 oz.) pkg. Instant French Vanilla Pudding Mix (you can also use Butterscotch)
• 4 Eggs
• ½ c. Milk
• 1 stick Butter, melted
• ½ c. Woodford Reserve Kentucky Straight Rye Whiskey

            Glaze:

• 1 stick Butter
• 1 c. White Sugar
• 1 tbsp. Water
• 2 tbsp. Sweet Vermouth
• 2 tbsp. Luxardo Maraschino Liqueur
• 1 tsp. Angostura Bitters
• ½ c. Woodford Reserve Kentucky Straight Rye Whiskey

Directions:

Cake:

*** 1. Add ½ c. of Luxardo Maraschino Liqueur to the 1 c. of Tart Cherries. If you have the time, let the cherries sit in the liqueur overnight to soak up the liqueur, if not, throw the cherries & liqueur in the microwave for ~1 minute.

2. Preheat oven to 325 degrees.

3. Grease and flour the Bundt pan.

4. In a large mixing bowl, whisk Yellow Cake Mix, French Vanilla Pudding Mix, Eggs, Milk, melted Butter, & ½ c. Woodford Reserve Kentucky Straight Rye Whiskey. Combine until batter is well blended, either by hand, or with electric mixer.

5. Pour the Luxardo Cherries evenly into the bottom of the floured Bundt pan.

6. Pour the batter on top of the cherries; tap the Bundt pan on the counter to get rid of air bubbles and even out the batter in the pan.

7. Place the pan in the preheated oven and bake for ~55-60 minutes. Test for doneness by inserting a toothpick in the cake, if the toothpick comes out clean, the cake is done.

8. Once cake is ready, remove from the oven and let cool for ~10 min (prepare the glaze while the cake is cooling). After cooling, place a cake plate over the top of the Bundt pan and turn the pan upside down on to the cake plate. Let the Bundt pan sit for a couple minutes on the cake plate to loosen the cake and allow it to release from Bundt pan. Remove Bundt pan in order to glaze the cake.

            Glaze:

1. In a medium saucepan, over medium heat, combine butter and sugar. Stir continuously until butter is melted and sugar has begun to melt. Add 1 tbsp. of water and continue stirring and cooking for ~4 minutes. Add the Luxardo Liqueur and Angostura Bitters, continue to mix and cook for ~2 minutes.  Remove the pan from the heat and add the ½ cup of Woodford Rye. Stir until blended. The glaze should be the consistency of real maple syrup.

2. Using a pastry brush, brush the glaze over the top, sides, & center of cake. I recommend brushing on a couple layers of the glaze, and then let the cake sit for a few minutes, then brush on a few more layers of glaze. Any left over glaze can be used to pour atop individual slices of the cake.

Virgil Kaine Series No. 4: Ginger Bourbon Biscuit Cobbler

Virgil Kaine Ginger Bourbon Biscuit Cobbler

This easy to assemble cobbler features bourbon soaked tart cherries, pears, & apples. Serve warm with vanilla bean ice cream or homemade bourbon vanilla whipped cream.

Ingredients:

Filling:

• 1 c. dried Tart Cherries
• 1/2 c. Virgil Kaine Ginger Infused Bourbon
• 3 Bosc Pears, peeled, cored, and cubed
• 3 Fuji or Pink Lady Apples, peeled, cored, and cubed
• Juice (and Zest) from 1 Lemon (reserve the zest for the topping)
• 2/3 c. Light Brown Sugar
• 2 tbsp. + 1 tsp. All-Purpose Flour
• 1/4 tsp. ground Cinnamon
• 1/4 tsp. ground Nutmeg
• 1/8 tsp. ground Cloves
• 1/8 tsp. Kosher Salt

Topping:

• 2 c. All-Purpose Flour
• ¾ c. White Sugar
• 2 tsp. Baking Powder
• 1 tsp. Kosher Salt
• Zest from 1 Lemon 
• 1 ½ sticks Unsalted Butter, diced into cubes
• 1/3. Hot Water
• 2 tbsp. White Sugar

Whipped Cream:

• 1 c. Heavy Whipping Cream
• 3 tbsp. Confectioners’ Sugar
• 2 tbsp. Virgil Kaine Ginger Infused Bourbon
• 1 tsp. Vanilla Extract
• Zest from ½ an Orange

Directions:

1. Preheat the oven to 400 degrees. Prep the pears, apples, & lemon.

In a microwave safe bowl, add the bourbon to the tart cherries, microwave for ~40 seconds to allow the cherries to soak up the whiskey. (You can also soak the cherries in bourbon overnight and forgo microwaving.)

In a large bowl, toss the cherries, pears, & apples with the lemon juice, brown sugar, flour, cinnamon, nutmeg, cloves, & kosher salt. Pour the mixture into a 13 x 9” cake pan. Top fruit with biscuit dough; see instructions below.

2. In a medium bowl, whisk together the flour, ¾ c. sugar, baking powder, salt, & lemon zest.

Cut the cubes of butter into the flour mixture using your hands, two forks, or a pastry blender. Cut in the butter until a coarse meal forms.

Slowly mix in the hot water to form a wet dough. Drop small clumps of the dough over the fruit filling, and then sprinkle with 2 tbsp. of sugar.

3. Pour heavy whipping cream into a medium bowl with confectioners’ sugar. Using an electric mixer beat the cream and sugar until soft peaks form. Fold in the bourbon, vanilla extract, & orange zest, continue beating until stiff peaks form. Serve immediately or chill in the refrigerator.

Virgil Kaine Series No. 3: Roasted Brussels Sprouts

Roasted Brussels Sprouts with Virgil Kaine Ginger Bourbon & Apple Cider Glaze

The sweet & tangy glaze made with bourbon & apple cider pairs well with crispy roasted Brussels sprouts & toasted hazelnuts. This dish is a perfect side to a light chicken or pork dish. This recipe was created to accompany my family’s Thanksgiving feast, cut the recipe in half for ~6 serving portion size.

Ingredients:

Glaze:

• 1/4 c. White Vinegar
• 1/2 c. fresh grated Ginger root
• 3/4 c. Virgil Kaine Ginger Infused Bourbon
• 2 ½ c. Apple Cider
• 3/4 c. Apple Cider Vinegar
• 1 tbsp. Dijon Mustard
• 24 oz. Hickory Smoked Bacon, diced
• 4 cloves of Garlic, minced
• 1/2 c. Sweet Vidalia Onion, diced small
• 2 Granny Smith Apples, peeled, cored, & diced
• 1 tsp. Salt
• 1 tsp. Black Pepper
• 1/4 c. Honey
• 1/4 c. fresh Lemon Juice

Brussels sprouts:

• 1 c. Hazelnuts, chopped and toasted (can use almonds or macadamia nuts)
• 3 lbs. small Brussels sprouts, halved
• 2 tbsp. Extra Virgin Olive Oil
• 2 tsp. dried Thyme Leaves
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 8 oz. Crème Fraîche

Directions:

1. Complete all of the prep work, such as grating the ginger, mincing the garlic, dicing the bacon etc., setting everything aside until it is ready to be used. Preheat the oven to 425 degrees.

2. In a medium saucepan over medium-high heat, combine White Vinegar, Ginger Root, Ginger Bourbon, Apple Cider, Apple Cider Vinegar, & Dijon Mustard, stir until mustard is mixed through. Heat the sauce, uncovered, until it comes to a rapid boil, and then reduce the heat to low. Continue to allow the sauce to simmer, stirring occasionally, until it is reduced by about half and has thickened slightly. Reducing the sauce will take ~30-40 minutes. While the sauce is reducing, you can move on to the next step in the recipe.

3. In a medium skillet, over medium heat, brown the diced Bacon until cooked through and crispy. Using a slotted spoon, scoop the diced bacon from the skillet and set aside on a paper towel to drain. You will use the bacon drippings too cook the garlic, onions, & apples. Add the minced Garlic and diced Onion to the bacon drippings, keeping the heat on medium. Add Salt & Pepper and sauté until the onion begins to caramelize and turn translucent, ~6 minutes.  Add the diced Apples, tossing until mixed with the onions and garlic. Continue to sauté for ~3 more minutes. Reduce the heat to low, add the honey and lemon, stir until honey has melted through the mixture, ~1 minute. Remove the skillet from the heat and set aside. Once the bourbon cider sauce has reduced, add this apple-bacon mixture to the saucepan and set aside.

4. Place the chopped Hazelnuts on a medium baking sheet in a single layer. Place the baking sheet in the preheated oven, the nuts will toast quickly, ~3-5 minutes. You should shake the baking sheet or stir around the nuts about 2 minutes after placing them in the oven to prevent burning and allow even toasting. Once the nuts have browned, take out of the oven and set aside for later use.

5. In a large bowl, toss the halved Brussels Sprouts in Olive Oil, Thyme Leaves, Salt & Pepper. Place the Brussels sprouts on a large baking sheet in a single layer. Place the baking sheet in the preheated oven, roast for ~20 minutes, or until they have browned and are tender. Remove from oven and place in a large serving dish.

6. Toss the Brussels sprouts with the toasted hazelnuts and the cider-bourbon-bacon glaze that you had aside. You can either add a dollop of crème fraîche to individual servings or toss the entire mixture with 8oz crème fraîche prior to serving.

Virgil Kaine Series No. 2: Ginger Bourbon BBQ Sauce

Virgil Kaine Ginger Bourbon BBQ Sauce

This Asian-inspired BBQ sauce featuring VK’s Ginger Infused Bourbon has quite a kick! Adjust the amount of cayenne pepper/hot sauce that you use if you cannot tolerate a little spice. This sauce is great on all grilled and smoked meats and is particularly good to toss in pulled pork or pulled chicken.

Ingredients:

• 4 tbsp. fresh Ginger root, minced
• 4 tbsp. Butter
• 1 c. Virgil Kaine Ginger Infused Bourbon
• 1 c. Light Brown Sugar
• 1 1/3 c. Ketchup
• 1 1/3 c. White Vinegar
• 1 c. Frank’s Red Hot Sauce
• 2 tbsp. ground Cayenne Pepper
• 2 tsp. Garlic Powder
• 1 tsp Sesame Oil

Directions:

In a saucepan over medium heat, melt 4 tbsp. of butter and add the minced ginger root, sauté for about 3 minutes, or until the ginger becomes fragrant. Add 1 cup of VK Ginger Infused Bourbon to the saucepan along with the Light Brown Sugar, and whisk until well blended. Next whisk in the Ketchup, once blended, you can add the remaining ingredients, mixing thoroughly. Turn the heat up to medium-high, allowing the sauce to come to a gentle boil. Once the sauce has begun to boil, stir the sauce to prevent sticking, then turn the heat to low, allowing the sauce to simmer, uncovered. The thickness of the sauce will be determined by how long you allow it to simmer. For a thinner sauce, good for pulled meats, simmer for approximately 30-45 minutes, stirring occasionally to prevent the sugars from burning. For a thicker sauce, good for grilled meats and general dipping, simmer for 60-75 minutes, stirring occasionally to prevent the sugars from burning. Remember as the sauce cools, it will thicken slightly. Store the sauce in the refrigerator in well sealed Mason jars. The sauce is good for approximately 3 months from opening and should remain refrigerated.

Virgil Kaine Series No. 1: Ginger Bourbon Marinade

wWw & Virgil Kaine

Women Who Whiskey has had the pleasure of introducing our members to South Carolina’s Virgil Kaine Lowcountry Whiskey Co. They offer 3 whiskey spirits, Robber Baron Rye Whiskey, High-Rye Bourbon, & Ginger-Infused Bourbon.

VK Ginger-Infused Bourbon begins by aging a young bourbon. The mash is 60% corn, 36% rye and 4% malt. The mash is then used to macerate the heirloom ginger varietal, Yellow Hawaiian. The bourbon is then refined until a smooth lingering finish is achieved.

Over the Thanksgiving holiday I created 4 amazing recipes using VK’s Ginger-Infused Bourbon, 3 savory and 1 sweet, which my family enjoyed immensely. I hope you do the same!

VIRGIL KAINE GINGER BOURBON MARINADE

This Asian-inspired marinade is great for meats you plan to BBQ or throw in the smoker. This marinade is ideal for Chicken, Pork, Shrimp, & Fish, however feel free to experiment with whatever you like! I placed Pork Ribs and Chicken Wings in the marinade overnight, then slow cooked the meat in a smoker using Apple Wood.

Ingredients:

• 5lbs of Chicken Wings or 2 Slabs of Pork Ribs (4-5lbs)
• 1/2 c. Rice Vinegar
• 1/4 c. Fish Sauce
• 1/8 c. Hoisin Sauce
• 1/8 c. Sambal Oelek Chili Paste
• 1/8 c. fresh Ginger-root, minced
• 3 cloves of Garlic, minced
• 1 c. Cilantro, chopped
• 1/8 c. Light Brown Sugar
• 1/2 c. Virgil Kaine Ginger Infused Bourbon
• 1/2 tsp. ground Cayenne Pepper
• 1 tsp. ground Black Pepper
• 1/4 c. fresh Lime Juice

Directions:

Mix together all of the above ingredients, except the meat, until well blended. Place the meat in a sealable storage bag or storage container that has a lid, and pour the marinade over the meat. Toss the meat in the marinade until well-coated and let sit in the refrigerator overnight, or for at least 3 hours. Cook the meat to your preference and serve with the Virgil Kaine Ginger Bourbon BBQ Sauce.

Yes, J.Crew, Women Drink Whiskey, Too

I really don't want to hate on J.Crew. I don't usually have a lot of die-hard brand loyalty, but an embarrassingly large percentage of my wardrobe is from there.

"J.Crew knows my soul," I once told an incredulous friend of mine. I was dead serious.

But sometimes even the things we love disappoint us.

For the second year in a row, J.Crew has included whiskey and cocktail paraphernalia in the men's section of the holiday gift guide, and only in the men's section. 

Last year it was a flask. This year it was an emergency cocktail kit. 

Sigh. 

When people ask me about the discrimination women face in the whiskey world, I tell them it's rarely something explicit or actively exclusionary. I've never been refused service, or been straight up laughed at. Usually we face micro-aggressions: being offered the wine list instead; or being asked if we think we're sure we can handle the strong drink we just ordered. 

These at least are instances where, however subtle, the discrimination is apparent and can be corrected then and there. A polite, yet firm, "No, I'd rather see the whiskey list," or, "Yes, I'm quite sure," will put any condescending server in his place, at least for the evening. 

More insidious are instances of discrimination that we're not even aware of, and that's where selective marketing comes in. How am I supposed to know that I'm being denied the opportunity to purchase something if I don't even know it's for sale because it's not in the section targeted to me?

I get that some things are for women, and some things are for men (although even this is debatable). We do usually wear different clothes and accessories, so it makes sense to put those in different sections for more streamlined searching.  But a lot of things are for all people! Why not have a general gift guide section, for non gender-specific items, and then within it tag things as women's or men's apparel and accessories?

Last year J. Crew even had different names for the different men's and women's gift sections. 

We get throw pillows, they get flasks.

As you can see, I - and others - were rightfully indignant about it. (Urban Outfitters was guilty of it too, although I have seen a flask emblazoned with the words "Hot Mess" in purple glitter for sale at UO, so at least they're targeting both sides, however tackily.)

 Apparently J.Crew didn't get the message. 

Sigh. 

Honestly, it's not even about the stupid cocktail kit. Frankly, paying $24 for a miniature bottle of bitters, a napkin, a spoon, and two sugar packets is highway robbery. But just because I wouldn’t buy it from J. Crew doesn’t mean I don’t want to be offered the chance!

I've written before about gendered marketing, which in almost all cases like this is pandering and condescending. But at least Heaven Hill acknowledges that women drink whiskey, even if they think we can only handle it watered down, fruit flavored, and infantilized. 

This is one more instance, one more data point in the sea of micro-discriminations. And it's especially frustrating to see it coming from a company that has in other instances been on the forefront of dismantling gender stereotypes. 

Just when I think that maybe Women Who Whiskey is starting to become superfluous, little things like this happen and remind me that our work is nowhere near done.

Fall #AF Punch

A couple of weeks ago I was up in the Hudson Valley with a group of friends to celebrate a birthday and visit the Tuthilltown Distillery, where Hudson Whiskey, among others, is produced. Now, I’m from Massachusetts, so I’m well familiar with fall foliage, and the gorgeous explosions of color that graces New England during autumn. I have years of childhood memories of sweet, pillowy apple cider donuts, and I grew up thinking it was perfect normal to climb up precarious ladders to spend half an afternoon picking apples off trees, and then paying $25 for the privilege of bringing home a bushel’s worth of your own manual labor. This was all routine to me.

While I appreciate the autumnal wonderland that takes over New England in the fall, I’m not as bright-eyed and bushy-tailed about it as a lot of tourists who travel from far and wide to see the leaves change.

But you guys—this weekend was fall AF!

Maybe I had become a little bit fall-jaded over the years, and all I needed was a whole weekend fully immersed in the Hudson Valley—gorging myself on, yes, apple cider donuts, everything pumpkin (basic be damned), and of course, lots of whiskey—to become reacquainted with the technicolor display that nature puts on for us every year. Whatever it was, it worked.

We took the whole New England Fall thing to its extreme, infusing the entire weekend with its essence. We kicked our way through damp leaf piles in the woods, visited antique shops and flea markets, and bought way too many pumpkins, apples, and donuts at the neighborhood farm stand.

Yet after stocking up on all kinds of Hudson Ryes, Bourbons, and even barrel-aged maple syrup at the distillery, I turned to an old friend to make the Fall #AF Punch that we mixed up for the birthday party: Canadian Club.

Canadian Club was my gateway whiskey. I started drinking it when I lived in Canada for university, and I’ve had a soft spot for it—and rye—ever since. Its blend of rye, rye malt, and barley gives it a distinctive taste that’s smooth, but not underwhelming. It holds up to being mixed, but doesn’t overpower the other flavors.

At first glance, this just seems like a cold version of hot spiked cider. But the sparkling wine and lemon juice give it a bit of a kick, and once it mellows all together, it’s much more multi-dimensional than your average hot cider. And it packs a bit of a punch (depending on how much whisky you add). Enjoy responsibly, with friends, preferably while sitting on a pile of orange leaves.

Fall AF Punch Ingredients

• 6 cups apple cider
• 1 bottle of sparkling wine
• 2 cup of orange juice (preferably fresh squeezed)
• ½ cup lemon juice
• 1 apple, sliced
• Canadian Club or other rye whisk(e)y to taste
• ¼ tsp each ground cinnamon and nutmeg
• Ice

Combine cider, sparkling wine, orange juice, lemon juice, spices, and whiskey in a large lunch bowl. Stir and let sit 20-30 minutes. While punch is resting, slice an apple into rounds. Float the apple rounds in the punch bowl. Serve over ice.

Espinheira Com Uísque

Two weeks ago I went on a very short, very last minute trip to Lisbon for work. I don’t recommend flying to Europe for just a couple days, but the disadvantages—exhaustion, never really knowing what time it was, a very high plane time to destination time ratio—were overwhelmingly outweighed by the delights that I discovered there!

My mother was born in Lisbon, and while I grew up hearing stories about it, I’d somehow never been as an adult, so I was really excited to get a chance to visit, however briefly.  And brief though my stay was, Lisbon is quaintly small, so I managed to see quite a bit of it in the day or so I had to walk around and explore. I also managed to come up with some first-glance reactions:

Cons: Everything is uphill! Spanish fluency, while helpful in reading Portuguese, is absolutely no help in conversation. Very fast drivers on very narrow streets!

Pros: All the beautiful hand-painted tiles! Hidden Art Deco details everywhere you turn. The bounty of exquisite seafood… and pastries… and sardines… all the food, really! But mostly: the wine.

Oh my, the wine. I’ve always loved Port wine, but there’s something about enjoying a (criminally cheap) glass at a sidewalk bar in a charming little alleyway that just elevated the experience. I popped in from wine shop to wine shop, lusting after vintage bottles selling for pennies compared to how much they would cost in New York. After agonizing over the choices (with limited luggage space, I had to be reasonable) I finally settled on a Tawny Port to bring home.

And then my eye fell on a beautiful Art Nouveau-style golden label on a bottle of ruby liqueur. I didn’t know what it was, but for only ten euro it was impossible to leave without it.

I chatted with the shopkeeper who told me a bit about it: Espinheira Licor de Ginja, a sour cherry liqueur made by soaking cherries and in aguardente (a Portuguese brandy). It’s a national favorite, and the Espinheira brand is still family owned by the fifth generation.

It also happens to be delicious!

While it’s meant to sipped, served in small cups with boozy cherries in the bottom, I wanted to try it in a cocktail. A whiskey cocktail of course! Enter Espinheira com uísque, or Espinheira with whiskey.

While cherries might evoke summer, this cherry liqueur has a richer, more autumnal flavor, which pairs beautifully with the woodsy, caramel notes of the bourbon. The lemon and club soda make it more of a light, refreshing cocktail, but a more Manhattan-like variation could skip the lemon and club soda, and instead include a couple of dashes of bitters—essentially substituting the Espinheira for the more traditional (but not dissimilar) sweet vermouth. I haven’t tried that version yet, but it’s next on the list.

Saúde!

Espinheira Com Uísque

Adapted from Food & Wine Cherry Soda

• 1 ½ oz Bourbon
• ¾ oz Espinheira Licor de Ginja (substitute Cherry Heering if you can’t find Espinheira)
• ¾ oz of freshly squeezed lemon juice
• ¼ oz of simple syrup
• 2 oz club soda
• Ice

Combine the Bourbon (I used Buffalo Trace), Espinheira Licor de Ginja, simple syrup, and the lemon juice in a shaker with some ice. Shake vigorously and strain into a highball glass over ice. Top with club soda, and garnish with lemon.