A subtle, smooth creation by The Partisan’s recently evacuated, sorely missed bar manager Jeff Faile. [He has moved on to Rose’s Luxury new spinoff, Pineapple and Pearls.]
Every Time I Eat Vegetables recipe
Assembled from the barkeep’s quick explanation, observed jiggerwork, menu notes, and a couple of hunches on proportion. Update: Jeff Faile has confirmed, via Twitter, the accuracy of the below.
- 1 oz Bergheim wheat whiskey
- 1 oz Paul Beau VS cognac
- .75 oz Benedictine
- My original guess was .5 Benedictine. Pretty close! I am so proud.
- .25 allspice dram
- Faile’s signature is exotic ingredients in unexpected combinations, with no muddling, herb play, and suchnot.
- This one, with a name so inexplicable the barkeep could not explicate, is an exemplar.
- Update: Faile has since explained that the title comes from a Ramones song, and is a play on the fare at Partisan, which is attached to Red Apron, one of the area’s great neo-butcheries. Please try the charcuterie. It’s not just lucious. It’s important.
- Smooth and layered, despite its base comprising a hard-to-drink-neat, chewy wheat whiskey. Balanced well, rich with flavor details.
This would be hard to duplicate at home, what with A Measured Spirit’s collection of wheat whiskey tallying zero, and its only cognac a middling VSOP.
I’ll try it with my quotidian home bottles. And undoubtedly produce a quotidian result.
Which is, at least partly, why craft cocktail bars exist.
For which I am humbly grateful.