Drink Till it Makes News: Meet the Whiskey Journalist

The Journalist dates back to the early 20th century. Though details of its origin are unknown, the recipe first made an appearance in Harry Craddock’s Savoy Cocktail Book during the 1930s.

Craddock was one of the most famous bartenders of the ’20s and ’30s. He moved to the United States from the United Kingdom, where he worked at Cleveland’s Hollenden Hotel and New York’s Knickerbocker Hotel and Hoffman House. This enabled him to become a US citizen. However, during the ‘Prohibition’ period, he left the States and joined the American Bar in London, in 1920. Two of his most famous cocktails are the Corpse Reviver #2 and the White Lady.

Interestingly, The Whiskey Journalist has been a go-to drink for many journalists and writers. One isn’t sure if the cocktail’s name hatched that stereotype, or if it’s just a coincidence a number of writers happen to enjoy the drink. The present version of this somewhat rare cocktail is strong, yet it offers a lot of delightful flavor and constitutes a medium body. The original Journalist cocktail uses gin for its base, whereas this variation, as the name suggests, uses whiskey. Rye whiskey is usually preferred (but feel free to substitute it with American bourbon) along with balanced ratios of sweet and dry vermouth.


  • 45 ml of rye whiskey
  • 7 ml of sweet vermouth
  • 7ml of dry vermouth
  • 1 teaspoon of curacao
  • 1 teaspoon of freshly-squeezed lemon juice
  • 1 dash of Angostura bitters
  • Ice

The Process

Pour 45 ml of rye whiskey, 7 ml of sweet vermouth, 7ml of dry vermouth, one teaspoon of curacao, one teaspoon of freshly-squeezed lemon juice, and 1 dash of Angostura bitters into a mixing glass half-filled with ice. With the help of a long-handled spoon, stir for about 30 seconds till the contents are chilled. After that, strain into a cocktail glass that has been chilled. End it with a little bit of garnish; add a lemon peel, twisted or round and serve.


Does the thought of Coca-Cola mixed with roasted peanut evoke nostalgia and take you back to childhood for a moment? If you try to recollect, it would be one of those auspicious occasions when your mom allowed you to have that coke, and you managed those roasted peanuts kept at the kitchen corner to escape your mischievous eyes. The nostalgia transforms into delight, when the childhood favourite drink of yours is twisted today, with the kick of Jack Daniels. The owners of the Alabama based gastro pub, Ollie Irene, reinvented the kid’s favourite coke and roasted peanuts, by adding the flavours of whisky. Thus, is the inception of Tallulah at Ollie Irene! It essentially is peanut syrup, and a pour of Jack Daniel’s mixed with Coca-Cola. Named after the co-owner’s great aunt, Tallulah, the cocktail became the signature drink of the gastropub. While all three ingredients are easy to assemble, the peanut syrup or orgeat is slightly complex to prepare. Orgeat is sweet to taste, incorporating sugar, and orange flower water. It was originally concocted out of a perfect blend of barley and almond. Having a prominent taste, it has been an essential component of various cocktails.

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The Rising Sun and the Amber Tide: Pairing Whisky with Sushi

Typically, a whiky connoieur i a man of habit. He it with a gla of Jim Bean after a heartwarming dinner, haring a weekend round with equally dicerning peer – or relihing a olitary moment with hi ingle-malt and bedroom lipper.Fortunately, Eatern cutom are turning thi picture upide down.Where the meal revolve around community, and decorum i right up there on the top helf with a 1955 bottle of Glenfiddich’ finet, the hot can’t afford to pay homage to a ingle guet’ preference. A modern table in Japan ha everything from wine (the norm for food-liquor pairing) to whiky and beer.And the trend i gradually preading – a meal today i much more than a matter of routine. With diner contantly looking for new and exciting inpiration for their next night out, the uhi-whiky duo i quickly croing culinary border.At firt glance, the mildne of eafood may eem too ubtle to contend with a well-rounded cotch. But uhi i more than jut raw fih. A mix of our vinegary rice, the oy recalling a harp malt, the nori’ earthine and a warm intenity from waabi, thi Japanee delicacy i mirrored in the layer of a good brew. The Nikka Coffee Grain, for example, i a Japanee favorite – a light, fruity alternative to the peatine of Wetern blend that pair well with the delicate hade of uhi.The flavor don’t jut touch a common bae – they converge and complement each other for an exquiite balance. Suhi add a dah of umami – a meaty and intenely moreih hint – elevating the whiky’ bitter warmth and weetne. The palate i enfolded in a volley of unexpected flavor – the boldne inherent in Aian cuiine a perfect match for a robut blend. Glenrothe’ 12 Year (bottled in 1990) pack a punch when it come to tate – woody and picy (almot anie-like), it’ the perfect example.A more readily available, but equally powerful, option i Johnnie Walker’ Blue Label – it complex and layered weetne recall hazelnut, honey, and dark chocolate, contrated by a hint of pepper. A perfect alt-ugar balance when enjoyed with freh tuna.When you think about it, the natural alt in almon or eel, or mio’ touch of brine almot conciouly reflect it ditilled partner. And the pundit are taking note – Amami’ Whiky Night in Brooklyn and the 5-coure experience at Mohi Mohi, San Francico are jut two of the latet event that blend Japanee food with whiky.A Japanee pin on the tapa bar, San Francico’ Nihon offer unique blend – jalapeno and mio for the tongue, Nigiri with a Suntory 12 Year for the oul.

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atan's Circus comes to us from the NoMad Hotel Bar which is located in the 'Tenderloin' neighbourhood of New York. In the 19th century, this area was popularly called 'Satan's Circus' due to the concentration of saloons, bars, brothels, and the two cornerstones of the city's fine dining and craft cocktail culture: the great Delmonico's and Jerry Thomas' New York Bar. Thus, this cocktail definitely pays a homage to the history. Satan's Circus is a simple concoction of rye whiskey, lime, chile-infused Aperol, and Heering Cherry Liqueur. This exquisite blend of fresh lemon juice and Heering Cherry Liqueur lends the rye whisky a tone of sweetness along with an added depth. The chile-infused Aperol adds the much needed kick and offers a sinfully subtle and spicy finish. Give your very own twist to it with a splash of Old Overholt Straight Rye Whiskey, Bulleit 95 Rye Small Batch Frontier Whiskey, or Sazerac 6 Year Old Straight Rye Whiskey.

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