Basically an Old-Fashioned Collins made with bubbly, this is one tasty drink. Interestingly, this is also one of the few cocktails that I can think of that calls specifically for Tennessee whiskey. Since most American whiskey is made in Kentucky and called “Bourbon”, what exactly is the difference between the two? It all comes down to something called the “Lincoln County Process”, which is only used by two distilleries today; Jack Daniels and George Dickel.
Up until this process is used, most American whiskies are identical. Made from at least 51% corn, aged a minimum of two years in new, charred American oak barrels and bottled at no less than 40% abv. However, in Lincoln County, before the bourbon is aged, it is filtered through 10 feet of sugar-maple charcoal, a process that can take up to 2 weeks. This creates a softer and less firey whiskey. I used “Gentleman Jack” for this recipe, which goes through the Lincoln County Process twice, to achieve an even smoother flavor.
Regardless of that, this is a great summertime cocktail and one that I’ll be making while I’m BBQ’ing later this year. Oh, and summer is the best time for fresh peaches as well. I made do with a less than succulent peach from my local grocery store, as it is only mid-March as of this writing.
1 oz tennessee whiskey
0.5 oz simple syrup
2 dashes angostura bitters
chilled american sparkling wine
garnish: peach slice
Stir first three ingredients in ice-filled Collins glass. Fill with sparkling wine. Garnish with peach.