White whiskey’s all the spirits rage these days, and another is now available in Missouri—Hudson New York Corn Whiskey, made by Tuthilltown Spirits of New York. It’s a 100% corn whiskey, unaged and bottled at 46 percent alcohol by volume. I haven’t tasted it yet, but distiller and co-owner Ralph Erenzo says it has a corny sweetness and softness that works well either straight or in cocktails that would ordinarily call for vodka or whiskey. So far, I’ve seen it at Gomer’s Midtown, where a 750mL bottle retails for $54.49. I’m hopeful that local bartenders will soon be pouring their own white whiskey cocktails. For now, here’s a recipe for a Jack Collins, courtesy of Christian Krogstad (co-owner of Portland’s House Spirits Distillery) by way of Max Watman, author of Chasing the White Dog.
2 ounces white whiskey
1 ounce fresh lemon juice
1 teaspoon superfine sugar
brandied cherry, optional garnish
orange slice, optional garnish
Fill a cocktail shaker partway with ice, add white whiskey, lemon juice and sugar. Shake, and then strain into a tall glass filled with ice. Top with club soda, stir once and garnish if you like.