This should be a simple question, but Google is failing me.
I was watching an old episode of Queer Eye for the Straight Guy the other day. The straight guy was making drinks badly. For instance, the gin and tonic was about 4 parts gin to 1 part tonic. Then he poured someone a whiskey over rocks, and there was much hue and cry over how whiskey he was using. Basically he filled the glass (which did have some ice in it).
So I’m confused… how is it supposed to be served? There isn’t a mixer involved like with mixed drinks so how could you not make it strong?
Assuming we’re talking real whisky here, Scottish single malt, there’s three ways to drink it. Straight, over ice, or with a drop of water. In all cases, the whisky should dominate, otherwise it’ll become far too dilute for the flavours to come across fully.
Maybe it was more an issue of volume, rather than strength. Personally, I’d not like more than about 2 or 3 jiggers at a time or it might take so long to finish that your ice has melted and compromised the wiskey’s taste (if it’s a good one). Also, I’d rather not get blitzed by a single drink.
Personally, I take mine with a splash of water, or straight if water is not available - I find ice soon dilutes the taste too much.
As to how much to serve, this should be to taste, but to not be too uncouth about it, I would recommend a half inch to an inch measure in a wide bottom tumbler…
It still should be about a shot to two shots (preferably) of alcohol. It should never come to near the top of a rocks glass, unless you’re in for a short night of drinking.
That said, good whiskey should, in my opinion, be served neat. Perhaps with a couple drops of water, if you want. Rocks kill the wonderful flavor and aroma.
Also, if it is a decent whiskey we’re getting at here (which I doubt based on ignorance of serving technique) a rocks glass is not truly a proper serving vessel. A short, fluted whiskey glass would be prefered to properly deliver the nose of the drink by limiting oxygen intake while sipping.
With a single malt? That would sure clear the old sinuses! Half an inch with a drop of water just like Oswald says, gotta have some fumes in the glass not just fill it up with liquid.
I would 've though G&T and Scotch were pretty un-contraversial, it’s Martinis that cause the fights, no?
No, you cannot serve Scotch Single Malt over ice, such sins are mortal if MacGod gets to hear about it.
According to Michael Jackson the demigod of Whiskey (No not that Michael Jackson, you silly person) there is one way to serve good whiskey. Straight in a large glass (so you can savour the distinctive aroma of the Whiskey) with a small bottle of pure spring water available on the side (if you whish to dilute the whiskey slightly).
Seriously coldness dulls the taste sensation, so ice doesn’t help you enjoy the many subtle (and not so subtle) flavours in a good single malt.
For less regal whiskeys, over ice is fine, as is mixing.
On a personal note, I am not sure why Gay eye for the Straigh Guy is issuing advice on drink mixing, considering the popularity of that brunch drink called
‘Mimosa’ in the Castro region, I think plenty of Gay guys need to learn about good drinks. (Mimosa = Bucks Fizz for UK drink mixers).
Blended whiskey (Johnny Red or Segram’s)
I like mine in a tumbler (rocks glass) with a few ice cubes and a splash of club soda. A small bowl of peanuts and a good book compliment the evening.
G&T: Use a good gin (Tanq, Bombay, or Beefeater). Two jiggers over ice in a tall glass, and about three to four jiggers of tonic. A splash of lime juice (or a twist) and a dash of salt. (trust me)
Martini: 1 Fifth (750 ml) Bombay Saphire
1/4 cup (60 ml) dry vermouth
1/4 cup (60 ml) red vermouth
Pour slowly into a 1 litre bottle, adding the gin last.
Keep in the freezer.
Serve with a stuffed olive.
(Note: If it does not have Gin and Vermouth, then it is not a martini; it is a cocktail. Got that “Sex in the City” fans and James Bond wannabes?)
I learned the following from a Scottish first mate I used to drink with when I lived in Spain. Whisky and water at room temperature, about 1/3 water to the whisky. If stronger, it tastes too much of alcohol and the flavours doesn’t all come out. A tulip shaped glass is the best.
Drinking it straight or with a drop of water was only “something sissies do, thinking it’s gonna put hair on their chests,” according to said native from Dundee. He claimed this is the way it’s supposed to be had, and that “everyone at home drinks it the same way.” I’ve stuck to his advice, and thinks it makes a lot of sense.
Anything but single malt isn’t whiskey, and should be avoided - even in mixed drinks. Whisky+Coke or Ginger Ale or Soda is disgusting.
Over 6:1? Daamn, you like 'em dry. Actually, I must dispute your gin choices on the G&T (and maybe on the martini). For my money, the best gin in the world is, hands down, Citadelle. My former British roommate’s reaction was “French gin? That’s like Sussex cognac!” He came around.
You ask your guest, “How do you take your whiskey?” - and that’s how you serve it. The way your guest asks for it. Even if that’s not the way you drink it yourself.
