The Suburban is more of an oddity—dashes of whiskey, rum and port mixed together in an atypical concoction. Most mixology manuscripts, whether classic or contemporary, will give you examples of several drinks that blend rum and brandy; and a few others that mix port and rum. You’ll even find combinations of rum and whiskey. But, all three together? Perhaps, the masterminds behind The Suburban needed to shake the apathetic palette out of its slumber.
You may call the Suburban a dark horse. Most seem to miss it on the menu the first few times. However, the one time you do and dare to order a glass, it keeps you coming back for more.
Supposedly, this drink was created to revel the accomplishments of James R. Keene, a major thoroughbred race horse owner and breeder as well as a Wall Street stockbroker. His stables— Sysonby, Colin and Commando, to name a few— continue to be spoken across America.
Unsurprising, the flavors of the Suburban is reminiscent of the rococo age of American drinking. The rye cuts off the sweetness typically associated with rum and the port blends with both liquors to create this extremely dry drink. Add bitters to these, and the experience is something that goes beyond the usual.
How to mix your own Suburban:-
Start off by filling a shaker with ice. Add dashes of orange and Angostura. Gradually pour in 45 mil of rye whiskey (Old Overholt), 15 ml dark rumm (Myers), and 15 ml port (Ramos Pinto Ruby). Shake vigorously. Decant the mix into a chilled cocktail glass and serve. Cheers!
The Penicillin cocktail might not have proven healing properties but a shot on a cold autumn night will surely do a good job flushing out the chill from your bones. The drink was originally conceived by a New York bartender going by the name of Sam Ross.
The Japanese Whiskey Highball is a cocktail that has baffled many over the last few decades, except the Japanese, of course. It is simple, yet highly sophisticated, using only three ingredients – whiskey, ice and sparkling water.
One might wonder how such a simple concoction can turn into something sophisticated, well, that’s exactly where the Japanese step in.
Around the late 90s, Manhattan was gaining prominence as a “drinks wasteland.” With little variety, the art of making and inventing cocktails had taken a backseat. A Cosmopolitan was as sophisticated as it could get before the Appletini came along. In a time when men dominated the scene behind the bar, a woman made her way to the forefront and revolutionised the art of making craft cocktails.