On Point Pairings - Cocktails
Do you know your whiskies…bourbon, scotch and rye? George Washington made rye at Mt. Vernon and by the time of Prohibition, it was the primary whiskey used for cocktails. But eventually, like all cocktail trends, rye went awry. Thanks to its rich profile and spicy notes, mixologists are reaching for rye again. One such classic cocktail made with rye is the Whiskey Sour. .
Sip this Cocktail: Backstreet Café’s Orange Marmalade Whiskey Sour.
The sunny orange concoction is made with local Yellow Rose straight rye, lemon, Cointreau and orange marmalade. If it sounds more like a dessert, think again. The balance of tart fruit and spiced-up booziness is enough to make a southern girl (or gent) swoon.
Pair with: Backstreet Café’s Berkshire Bacon Chop.
When most people eat a pork chop—especially one of this caliber—they don’t think about drinking whiskey with it. Butthis pairing comes across as a natural. The robust dish consists of a giant pork chop with the “bacon” rind attached. The chop is crowned with a generous dollop of chive butter and poised over a mound of garlicky sautéed spinach with a side of dirty rice. Why it works: According to beverage director Sean Beck, “the smoky notes of the pork fat play beautifully against the rye base bringing out the vanilla scented oak notes and depth, while the sweet/tart flavors of the marmalade offset the spice and salty flavors of the dish.” The cocktail is a great one for brunch and the warm spicy notes of the drink and the hearty dish will usher you right into fall.
Where to enjoy it:
Backstreet Café, 1103 S. Shepherd, 713.521.2239, www.backstreetcafe.net