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KEEPER’S HEART OLD FASHIONED
By Pip Hanson Beverage Director, O'Shaughnessy Distilling Co.
◀▲ SCENES FROM THE TWIN OAKS, 1973. “They’re all pretty good kids, you know. That doesn’t excuse the hell-raising, but it helps put it into perspective.” This was Dominic “Dutch” Venuti’s take on the students who frequented the Twin Oaks during his tenure as owner. Dubbed the “unofficial president, dean, father—confessor and friend” of HWS by the Geneva Times, Venuti (left) ran the restaurant from 1960 to 1974, accumulating a large collection of business cards, postcards and letters from alums (above); he could tell stories about each of them. In 2018, members of the Classes of 1972 memorialized Venuti with a plaque on the site where the Oaks once stood, at what’s now the Hamilton Street entrance to campus.
Keeper’s Heart Whiskey is a bold new style of whiskey that brings together the best of Irish and American distilling traditions to create awardwinning whiskeys. Created by world-renowned Brian Nation — former Master Distiller of Jameson, Redbreast and Midleton — and CEO Mike Duggan ’92, Keeper’s Heart is a truly unique whiskey with big ambitions on the world whiskey stage. Its incredible versatility makes it perfect to enjoy neat, on the rocks or in a cocktail. (The orange peel in the old fashioned never fails to remind Duggan of Hobart.) INGREDIENTS
2 oz Keeper’s Heart Whiskey ⅓ oz demerara syrup To make this: stir 1 oz demerara sugar and 1 oz water until sugar dissolves
4 dashes aromatic bitters TO MAKE
• Build the drink on an ice sphere in an old-fashioned glass and stir well to begin dilution. • Garnish with an orange twist.
A Culinary Celebration Ringing in Hobart’s 200th with cocktails, confections and tasty creations from alums.
In honor of the Bicentennial, we asked alums in the food and beverage industry to share original recipes that evoke the Colleges’ heritage, community and school spirit. Cheers! continue reading >>
HO BA RT A ND WI LLI A M SMITH COL L EGE S / 6 3
