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Your favorite hosts, and their favorite drinks

SPONSORED — It’s not just what you drink that matters at Heritage Distilling Co.

It’s how you drink it, and with that in mind, we conducted some “research” at KIRO 97.3 FM and 710 ESPN Seattle to find out their favorite drinks so we could determine the best way to make them because a recipe is only as good as its ingredients:

Tom Tangney, KIRO 97.3 FM host: White Russian
“Tom and Curley”

This cocktail used to draw a snicker even in the summer. That was before “The Big Lebowski” made it fashionable, which is proof that if you live long enough, things do come back into style. And the hotter it is, the better the creamy White Russian tastes. When it gets cloudy – which it has been known to do from time to time here in the Pacific Northwest – it’s perfect for the stormy cousin, the Black Russian.

White Russian
2 oz. Heritage Distilling Co.’s Batch No. 12 Vodka
1 oz. coffee-flavored liquer such as Kahlua
1 oz. Heavy Cream (the less indulgent may use whole milk and those desiring a creamier drink can double or even triple the amount of dairy in the recipe)

Black Russian
2 oz. Heritage Distilling Co.’s Batch No. 12 Vodka
1 oz. coffee-flavored liquer

Dave “The Groz” Grosby, 710 ESPN Seattle: The Old-Fashioned
“Bob, Groz and Tom”

Of course the Godfather of Seattle sports radio would choose the grandfather of all cocktails. In fact, the drink was first mentioned in 1806 in an article that may have also coined the term cocktail. Plus, you get to muddle something with this drink, and muddling is always fun. A couple of notes, it has become common to muddle the orange peel (or even, gasp, a cherry) along with the sugar cube and bitters. The result is a sickly sweet drink so unless you’re into that sort of thing, keep the fruit out of the muddling. Also, more ice is not necessarily better however a bigger ice cube often is. Try it with a 2-inch square cube.

The Old-Fashioned
Place sugar cube in a low-sided glass tumbler, conveniently referred to as an old-fashioned glass
Saturate sugar cube with 3 dashes of bitters
Add a flick of water
Use wooden muddler (or other implement) to crush the sugar resulting in a paste-like mixture
Rotate glass so moist sugar covers the bottom and sides of glass
Add 1 large square ice cube or 2-3 smaller cubes
Pour 2 oz. of Elk Rider Rye Whiskey over the ice
Garnish with orange slice or better yet a 1-inch wide peel from the orange, twisting the peel above drink before dropping it in to accentuate the orange essence.

Rachel Belle, KIRO 97.3 FM: Vodka soda

This drink is a classic. It also needs to be cold. Like really cold. So pack a high-ball glass with ice cubes. Not shards. Cubes. If you want to up the ante on temperature, put the vodka in the freezer to get it even colder. The proportions depend on taste, anywhere from 1:1 vodka to club soda to one part vodka, three parts soda. The fun part is that Heritage Distilling Co. offers more than a dozen flavored vodkas, which make a craft cocktail both easy and fun to replicate. Garnish with a citrus slice.

Rachel’s vodka-soda:
2 oz. Heritage Distilling Co.’s Ruby Red Grapefruit Vodka
4 oz. club soda
Lime wedge

Dave Wyman, 710 ESPN Seattle host: Whiskey on the rocks
“Danny, Dave and Moore”

Dave’s chosen drink isn’t the most complicated, but it is, in fact, possible to serve better whiskey on the rocks. Start with the cube itself. If the ice chunks are small, it will chill the drink quickly. However, it will dilute the whiskey just as quickly, which is hardly what you want with a good sipping whiskey. When you’ve got a really good whiskey – like Elk Rider bourbon – a large, single ice cube is perfect. Say a 2-inch square. Whiskey stones have become a common drink, and while they don’t dilute the whiskey, they also don’t truly chill the whiskey.

Whiskey on the rocks
2 oz. Heritage Distilling Co.’s Elk Rider Bourbon or Elk Rider Blended Whiskey
Poured over:
One large ice cube

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