Written by Christina Barrueta Photographed by Luke Irvin
May 22 is National Craft Distiller Day and the best way to celebrate is with a prized local spirit in your glass. Tempe-based Adventurous Stills, a grain-to-glass operation, draws its name from both the founders’ penchant for outdoor explorations, and for their adventurous choices of grains and production methods. Thus, you’ll find unique limited-editions such as quinoa whiskey or barrel-rested gin, along with award-winning rum, vodka, agave spirits, and more traditional-style whiskeys.
“Fossil Creek Whiskey is one of my favorites,” says TJ Natole, bar manager at Anhelo in downtown Phoenix. “It has a nice spicy note right in the beginning that you taste at the tip of your tongue. Then it mellows out and leans towards bourbon in the way it finishes with a touch of vanilla and sweetness.“
To create his cocktail, TJ was inspired by the Black Manhattan. A modern-day classic, it replaces the vermouth in the Manhattan triumvirate of vermouth, whiskey and bitters with Amaro Averna (a Sicilian bitter liqueur). “I wanted to change that to a split with both vermouth and Averna,” explains Natole. “Although the Cocchi Barolo is not really a vermouth – it’s more of a fortified wine – I love the velvety richness and Barolo wine characteristics.“
“You’ll find the Fossil Creek whiskey blends beautifully with the richness of the Cocchi Barolo,” he notes, “and the bitters help pull out the toffee sweetness and spices in the Averna. It’s just a gorgeous drink.”
Still is the Night
– 2 oz Adventurous Stills Fossil Creek whiskey
– 0.5 oz Cocchi Barolo Chinato
– 0.5 oz Amaro Averna
– 2 dashes of Angostura bitters
– Ice
– Orange peel garnish
Pour whiskey, Cocchi Barolo, and Averna into a cocktail mixing glass and add bitters. Add ice. Stir quickly for about 15-20 seconds so that the drink is chilled, but not overly diluted. Strain into a cocktail coupe. Flame or twist the orange peel over the drink to express the oils, and add to the glass. Make this cocktail at home, or try it on the menu at Anhelo in downtown Phoenix.