Every Time I Eat Vegetables

One in an occasional series of great originals I come across at classy drinks joints and manage to get a close-enough recipe for

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.]

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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

Tasting notes

  • 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.

Author: Craig Stoltz

Cocktail enthusiast with no professional standing, former Time.com Top 25 blogger, and ex-Washington Post editor. I live in Bethesda, Maryland.

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