Drinks with Anna

Whiskey and a Slice

by Anna Tusa

DURING MY SUMMER STAYCATION I have been researching trends and pairings in the cocktail and wine industry. One trendy new idea intrigued me so much that I decided to try it out myself. The idea of drinking whiskey, bourbon, and rye with a slice of pizza, or the whole pie, sounded both savory and delicious. So, I set out on a journey to create the most delicious whiskey, bourbon, and rye cocktails that could pair well with pizza. Pizza is a favorite of everyone. It’s comfort food, right? I know what you are thinking. Pizza and whiskey, nah! Pizza and wine, yes! After doing my research I found that whiskey, bourbon, and rye pair quite nicely with the meat, veggie, and cheese toppings found on most pizzas.

Here are some of my favorite pairings. What makes this extra special was that I was able to order take out from these great local pizzerias. I love supporting our local neighborhood small businesses. These pizzas were so delicious, crispy, and the ingredients were so fresh it made cocktail crafting a breeze. Also, there is no shame in eating an extra slice!

CLASSIC MARGARITA PIZZA BY NOLA MIA WITH A BUFFALO TRACE MANHATTAN

2 oz Buffalo Trace 1 oz Herring Cherry Liquor

Served on the rocks

Garnish: Bordeaux cherry *The bittersweet flavor of the Buffalo Trace combined with the cherry liquor pair wonderfully with the acidity of the tomatoes and saltiness of the mozzarella cheese.

FUNGHI PIZZA BY TAVOLINO WITH A WESTBANK SOUR

2 oz Wild Turkey .75 oz fresh squeezed lemon juice 1 oz simple syrup .05 Tempranillo wine (any full-bodied red)

Served on the rocks; wine floated on top after mixing all other ingredients

Garnish: lemon zest *Mushrooms and red wine are a match made in heaven, so creating a whiskey cocktail with red wine was easy. Whiskey and wine can stand up to the earthy mushrooms, the bite from the arugula, and the deliciousness of the truffle oil and fontina cheese.

BIG DAVE’S BUFFALO CHICKEN PIZZA BY THEO’S WITH A JACK DANIELS STRAWBERRY ICED TEA

2 oz Jack Daniels 5 strawberries 5 oz iced tea 1 oz simple syrup

Muddle strawberries, mix all ingredients with ice, tumble

Garnish: lemon wedge *This refreshing cocktail with muddled strawberries pairs nicely with the heat from the buffalo chicken. The richness of the cheddar makes everything even better.

FANTASY ISLAND PIZZA BY TAVOLINO WITH THE IRISH MULE

2 oz Jameson Caskmates IPA 1 oz fresh squeezed lime juice 4 oz Barritt’s Ginger Beer in the bottle

Served on the rocks in a copper cup

Garnish: mint sprig and lime wheel *The Jameson Caskmates IPA along with the ginger beer complement the sweetness of the pineapple, the saltiness of prosciutto, and the heat from the jalapeños.

FARMERS MARKET PIZZA BY MAGAZINE PIZZA WITH A WELLER ANTIQUE 107

3 oz Weller Antique 107 1 single ice cube Highball Glass

*This wheated bourbon with its complexity of full-bodied flavor and balanced palate pair well with the flavors of the pie topped with zucchini, squash, olive, spinach, bell pepper and so many more veggies. The bourbon leaves a sweet vanilla note after each sip.

MEAT COMBO BY PIZZA DELICIOUS WITH A LONGBRANCH OLDFASHIONED

2 oz Longbranch 1 oz simple syrup Dash of Ryan’s Orange Bitters 3 blackberries

Muddle blackberries, mix all ingredients over ice; stir

Garnish: Bordeaux cherry *In the words of Matthew McConaughey, “Alright, alright, alright.” His signature bourbon pairs perfectly with the boldness of the pepperoni and pancetta, and the sweetness of the Italian Sausage.

I hope everyone enjoys these combinations that are fitting for cooler fall weather and football. I have a newfound appreciation for rye and pie. Mangia Mangia!