Whiskey Rocks

I’m brand new to whiskey rocks. How did I miss this? Have I been under a rock? How about you?

Whiskey rocks, a modern twist on an ancient concept, have a rich history and straightforward usage method that’s captivated whiskey enthusiasts and revolutionized the way people enjoy their favorite spirits.

The journey of these ingenious little stones, from back to the Ice Age when early humans put stones in cold streams to chill their beverages to the sophisticated bar accessory we know today, is a fascinating tale of innovation and tradition.

In ancient times, from the Egyptians to the Romans, stones were utilized to keep beverages cool, a practice that was both a necessity and a luxury, depending on the era and the available resources. Fast forward to the Middle Ages, where ice, a precious commodity, was the preferred method for the elite to cool their drinks. However, for the common folk, stones remained a practical solution.

Thanks to advancements in transportation and refrigeration, the 18th and 19th centuries saw the widespread use of natural ice, yet stones persisted as a reliable alternative for many. It wasn’t until the modern era that whiskey rocks, as we know them, came into prominence.

Crafted from materials like soapstone, granite, marble, and even stainless steel, these stones are celebrated for their ability to chill without altering the integrity of the whiskey. Soapstone, in particular, is favored for its softness and ability to retain cold temperatures without scratching the glassware. Stainless steel versions often contain a gel allowing them to stay cold longer, providing a sustained chill for the drink.

But whiskey rocks aren’t just about maintaining the purity of the spirit; they’re also about the experience. The ritual of placing chilled stones into a beautiful glass, pouring a fine whiskey over them, and savoring the perfectly cooled, undiluted taste is one aficionados cherish. It’s a nod to the past, celebrating the present, and toasting to the future of whiskey enjoyment.

Their effectiveness is a topic of debate among enthusiasts. While they may not cool a drink as quickly or as long as ice, they offer a compromise that preserves the whiskey’s flavor profile. Since we live in a warm climate or for those who simply prefer their whiskey on the cooler side, whiskey rocks provide a practical solution that respects the spirit’s character.

So, the next time you reach for that bottle of Tucson’s own Whiskey Del Bac, consider the humble whiskey rock – a small but mighty symbol of human ingenuity and the timeless pursuit of the perfect whiskey experience.

Classes
All the current AARP-sponsored Eat Well & Age Gracefully classes are sold out and the waiting lists are full.

On October 1, no passport needed when Chef Britt Sippy takes you to Argentina for his monthly Behind the Butcher Counter class: Matambre – Sizzling Argentinian Soirée with a Sonoran Twist. Flank steak will be stuffed with a medley of corn, potatoes, and chiles which not only adds flavor but creates a visually stunning dish when sliced and served with an ancho chile jus. Matambre highlights the vibrant culinary traditions of South America, where food is not just a necessity but an art form that’s celebrated, and savored. Enjoy a zesty Elote Salad and the South American version of bananas foster for dessert.

Change up your Thanksgiving menu after taking the November Behind the Butcher Counter: Autumn Delights: Mastering Turkey Porchetta and Pumpkin Pie Soufflés with Chef Brett. Boursin mashed potatoes, where creamy meets earthy in a dish that’s both comforting and chic, and sautéed Swiss chard, adding a touch of elegance to your plate, with its vibrant colors and delicate flavors round out the menu.

Join us on November 14, 3:00 p.m. – 8:00 p.m. for Vineyard Ventures: An Exclusive Tasting Journey with Flying Leap Vineyards & Distillery’s Mark Beres and Chef Brett Sippy’s Culinary Delights. We’re finishing the details; deluxe transportation to and from Flying Leap is included.

Leave the shopping, dough making, and cleanup to us with Confectionary Wonders: A Holiday Cookie Baking Odyssey in the works in December. You’ll work in teams of two to bake 12-14 different kinds of cookies and everyone will take home at least one dozen of each; plenty to eat and enjoy, as well as share as gifts. Stay tuned for the details.

Holiday Tea at The Carriage House, will take place on December 8, 1:00 p.m. – 3:30 p.m. in the charming ambiance of downtown’s historic carriage house, and will blend the charm of Tucson’s past with contemporary flavors from Charro Steak & Del Rey’s Executive Chef/Partner and culinary director for the Flores family of restaurants, Gary Hickey. His menu includes five finger sandwiches; scones with clotted cream, lemon curd, and strawberry jam; and a variety of sweets; and, of course, tea, and live entertainment, too! Stay tuned for the details.

On December 12, Chef Brett’s decadent delights menu is mastering the showstopping Beef and Chicken Wellington, the ultimate side dish, Hasselback potatoes, sliced just right to fan out into crispy, soft layers, seasoned to perfection; Brussels sprouts elevated with the rich, smoky notes of bacon cream, transforming this humble vegetable into a yummy delight. And for dessert, indulge in a toffee pudding cake that’s as delightful to look at as it is to eat, with a warm, gooey center and a luscious toffee glaze.

Wishing you joy in the kitchen,
Michele

Whiskey Whisperer BBQ Sauce
Yield: 2 cups

1 cup ketchup
½ cup whiskey, your favorite choice of brand
¼ cup apple cider vinegar
¼ cup light brown sugar, packed
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice, freshly squeezed
1 tablespoon smoked paprika
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
Pinch of cayenne pepper, optional for extra heat

1. In a medium saucepan, combine all ingredients; bring mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and continue to simmer about 20 minutes, or until the sauce thickens to your liking.
2. Taste and adjust the seasoning if necessary. For a smoother sauce, blend it with an immersion blender or in a regular blender once it’s cooled a bit.
3. Use immediately or store in an airtight container in the refrigerator up to a week.

Photo credit: Unsplash, Natalie Runnerstrom