Scotch Feed

Like Scotch (but not in the Facebook way) -- The Affinity

When it comes to dark liquors I'm a bourbon and rye man. My wife loves Scotch, so the Affinity is for her and all of the other Scotch lovers out there (she also loves bourbon and rye). The Affinity came out of New York City in 1907.  It was the epicenter of a financial crisis in the United States when an unsuccessful attempt to corner the copper market led to overextended banks, which then led to a run on the banks.

As you can see, my wife has an affinity for Scotch.
As you can see, my wife has an affinity for Scotch.

So what about the name?  In 1907 "My Affinity" was a common phrase in pop culture, so the word worked its way into the cocktail world.  If you have an affinity for Scotch or someone who does:

1.5 ounces blended Scotch
.75 ounces dry vermouth
.75 ounces sweet vermouth
2 dashes orange bitters

Combine in a shaker with ice, stir with your clear affinity for cocktails, and strain into a chilled glass.

Most recipes for the Affinity use equal proportions of the three liquors.  I used a less traditional version in order to emphasize the Scotch.  If you use a more assertive blended (not single malt) Scotch you may want to use the  traditional proportions. Sharp eyed readers of the Den will notice this cocktail is similar to a Perfect Manhattan except it uses Scotch instead of bourbon or rye.

To paraphrase Buzz Lightyear, to Affinity and beyond!

Talking to Ladies Who Love Whiskey

Do you know any women of whiskey, babes of bourbon, sirens of Scotch?  If so, prevent yourself from having an episode of foot in mouth disease and click here to read this article about things you don't say to them.

Thanks to my wife and a female friend (both of whom drink whiskey) for alerting me to this article.

If you are dumb enough to say one of the things mentioned in the article, don't expect the lady to throw her drink in your face.  She's not going to waste good booze.  What she does next .........

A Night Of Whiskey In Philly

During a very recent business trip to Philadelphia I had dinner at Davio’s.  In order to complement the excellent food I ordered a Boulevardier.   I will give you my version of the cocktail, which has bourbon as its base spirit, in a separate post.  The cocktail I received was quite tasty.  My only very minor quibble is that it came with a Maraschino cherry, which I promptly removed. I have come to despise Maraschino cherries.   In my view they are toxic mini-monstrosities.   

Based on a tip from a friend, later that night I ended up at Village Whiskey.  The place has a tremendously extensive and impressive selection of bourbon (which I love), rye (which I love), and Scotch (which my wife loves).  I hear the burgers there are good, but as I already had dinner my sole focus was the booze.

Kenny, the bartender, was a damn good professional and very happy to discuss the finer points of various types of whiskies.  I could see he was trying to figure out if I was in the industry.  Finally he asked and I responded that I am not in the industry.  I’m just a man who appreciates bourbon, rye, and cocktails based on them.   After some discussion about whether a Scofflaw or a Jeune Cadavre should follow my Boulevardier, Kenny recommended the latter.  I’m pleased that I followed his recommendation.  Incidentally, both options have rye as their base spirit, and earlier this year I had a great Scofflaw at Herbs & Rye in Las Vegas.

Bottom line – if you’re in Philly and like your whiskey, Village Whiskey is where you want to be.