A Georgia beverage manager shows us how to highlight our favorite brown water
“It’s like having kids: You can’t ever pick a favorite,” says Mara Mullen, beverage manager of Okay Anny’s, Bar Politan, and the newly opened Streaker’s Pub in Atlanta. She’s referring to whiskey, specifically which kind she likes in a sour.
In her experience, the balancing act of fresh lemon juice and simple syrup will do its job to highlight any quality spirit, from rye, which she likes in the fall, to wheated bourbon to corn whiskey, which she prefers during warmer months.
She taps into Chamblee’s Distillery of Modern Art (DoMA) for their corn whiskey and rye in these recipes, as well as their peach amaro for her Southernized version of the New York whiskey sour.
“It’s probably one of my favorite liqueurs on my back bar,” says Mullen. “I grew up on a farm in South Georgia, and the peaches are always so juicy that the skins almost come off, and it’s very much what [this] reminds me of.” Using a barspoon to float the red wine on top of her riff on the classic is the finishing touch.
Enjoy Mullen’s classic whiskey sour utilizing DoMa’s corn whiskey.
Try Mullen’s unique Southernized twist on a New York whiskey sour.
Whip up this old fashioned recipe at your next event for an easy crowd pleaser.
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Emily Havener
Emily Havener enjoys writing about food almost as much as she enjoys eating it. She has been food blogging and developing recipes since 2008, and her particular areas of expertise are finding creative ways to use leftovers and never making a recipe the same way twice. She’s always up for raw fish of any kind and a good gin cocktail or a glass of orange wine.
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