What’s Old Is New

Over the years, Scotch and whiskey snobs have given bourbon its share of grief, leading to a handful of misguided notions about the barrel-aged beverage, which is distilled from a dry-grain mix that includes at least 51 percent corn.

For starters, as noted by the American Bourbon Association, Kentucky does not have a monopoly on the spirit; it can be made anywhere in the United States (although, to be fair, 95 percent of it is distilled in the Bluegrass State). Also, all bourbon is indeed whiskey; all whiskey, however, does not adhere to the strict federal regulations that govern bourbon production.

Then there are those who thumb their nose at bourbon’s versatility.

“Some whiskey drinkers are adamant that drinking it any way other than neat is an outright offense to the spirit,” says Juan Horta, sommelier at Council Oak Steaks & Seafood, the award-winning restaurant inside Seminole Hard Rock Hotel & Casino in Hollywood. “The truth is simple. The proper way to drink [bourbon] is however you enjoy drinking it.”

At Council Oak, which offers an impressive array of top-shelf bourbons (brands like Knob Creek, Woodford Reserve and Jefferson’s), that means drinking it the old-school way—like sipping Pappy Van Winkle’s Family Reserve, a 15-year-old bourbon that goes for $80 as part of the restaurant’s One Ounce Club (an exclusive selection of high-end spirit pours, served 1 ounce at a time, that range from $23 to $720).

Or it means drinking it the old-fashioned way, which, thanks to Council Oak, couldn’t be any sweeter. For its Barrel-Aged Chocolate Old Fashioned, the mixology team blends Elmer T. Lee single-barrel bourbon with crème de cacao—and then ages the mixture for a minimum of 41 days in an oak barrel.
The resulting concoction, after the finishing touches are added, is a dessert unto itself—but we suggest making it a double treat by  enjoying the drink with the restaurant’s mousse cake or chocolate soufflé.

Barrel-Aged Chocolate Old Fashioned

2 ounces Elmer T. Lee Bourbon,
barrel-aged with crème de cacao
2 dashes orange bitters
2 Luxardo maraschino cherries
1 large ice cube

Directions: Combine ingredients into rocks glass; add ice cube. Garnish with cherries.

You May Also Like

Casa Sensei in Fort Lauderdale Launches Dine-in Deal for Cruisers 

The Japanese/Latin fusion restaurant offers waterfront dining and happy hour specials.

Minty Z Opens Second Location in Midtown Miami

The plant-based Asian dim sum concept offers Asian fusion cuisine designed for sharing.

Capital Tacos Readies for Launch of Tamarac Location

The award-winning restaurant chain will open its doors on June 8.

Michelin-Recognized Ariete Hospitality Group Opens El Vecino in Miami

The premier cigar and cocktail bar is the third Ariete Hospitality concept that has opened at the WorldCenter.

Other Posts

The Dish: All Hail Queen Miami Beach

The showstopping concept from Mr. Hospitality takes destination dining to new heights.

Tom Aviv, Masterchef Israel Champion, Brings His American Venture to Upper Buena Vista

The Israeli sensation’s restaurant offers an innovative menu and retro vibe that transports guests to Tel Aviv in the 70s.

Bar Lab’s Christine Wiseman Receives Top Bartending Honor From North America’s Best Bars

The Miami-based lifestyle consulting and precision management agency focuses on creative hospitality, event planning, market branding and innovative beverage programs.

Padrino’s Opens New Plantation Location Featuring Contemporary Design and Cocktail Menu

The Cuban restaurant continues to offer its beloved homemade classics that are true to its authentic roots.