Brunch cocktail menus are dominated by Mimosas, Bloody Marys, and Screwdrivers, with rarely a drop of whisky in sight. And that’s a shame, because whisky-based cocktails can easily make for light, refreshing companions to your eggs Benedict and French toast.
“Culturally, it’s ingrained in us to think of whisky in terms of stiff drinks that burn your throat as they go down,” says Gates Otsuji, co-founder of Swig + Swallow and regional chef de bar of New York City’s The Standard . And when it comes to drinking in the morning, it’s taken for granted that low-proof, light drinks like...
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