Two local restaurants are this month rolling out new cocktail menus – and the featured drinks couldn’t be more conceptually different.
At The Glass Onion, which emphasizes, local seasonal cooking, the beverage program is treated as “a natural extension of culinary practices,” according to a press release.
For the drinker, that means bourbon punch made with whole milk from Edgefield; bloody Marys featuring High Wire vodka and garnished with housemade pickles and Cuba Libres built from High Wire Distilling rum and Mexican Coke (which will continue to be sweetened with sugar, despite the furor which this week erupted when online reports revealed an independent bottler was considering adding more fructose to the formula.) The West Ashley restaurant is also localizing its beer list with seasonal brews from Westbrook. Continue reading
Charleston’s Striped Pig Distillery, which this week released its first batch of spirits, recently dropped off a sample bottle of its Striped Vodka. If you’re wondering how the liquor tastes, imagine a rowdy Saturday night followed by a Sunday family dinner which ends with you face down in a bowl of creamed corn.
The vodka comes by its alcoholic sting and corny sweetness naturally: It’s distilled from Bowman, S.C. corn. The mash bill led an editor here to wonder about the difference between vodka and white whiskey, which is equally clear in color and also made from corn. Since I couldn’t adequately explain, I put the question to distilling expert Matthew Rowley, author of Moonshine!
“The difference between vodka and white whiskey boils down to three things: ingredients, oak, and proof,” Rowley says. Continue reading