How to Drink Bankhall Sweet Mash with Vince Oleson

It might be known for rock, ballroom dancing, arcades, and even The Cure’s Robert Smith, but one wouldn’t automatically think of Blackpool, England as the home of Sweet Mash. Thanks to the efforts of our guest today, you will now.

Moving from New York City to Blackpool England is only a small step if your goal is to redefine what an English whiskey can be. Vince Oleson, Distillery Manager of Bankhall Sweet Mash, has taken that step. He is bourbon bent and hell-bound, to co-opt the title of the famous song by Hank Williams, Jr.

Although, on their way to having liquid in the barrel for 3 years in oak casks, Bankhall’s Sweet Mash was just too good not to share. Vince is here with me today to chat about what makes it so good and what will be waiting for us when those 3 years are over already!

FYI we do say whiskey and bourbon interchangeably in the ep when describing Bankhall, but it is a sweet mash, bourbon style liquid technically!

The cocktail of the week is ‘From New York to Blackpool’

INGREDIENTS

• 50ml Bankhall Sweet Mash
• 25ml Lemon Juice
• 15ml Simple syrup
• 1 egg white
• 10ml Red Wine
• 2 dashes Angostura

METHOD

• Add Sweet Mash, Lemon Juice and simple syrup to shaker tin and shake hard with ice.
• Strain and remove ice from shaker and add egg white. Shake hard.
• Strain shaker into glass over rock ice. (Preferably a Tumbler)
• Pour red wine over back of a bar spoon slowly.
• Garnish with 2 dashes of Angostura, Lemon wheel, Brandy Cherry

You’ll find this recipe, more whiskey recipes, and all the cocktails of the week at alushlifemanual.com, where you’ll find all the ingredients in our shop.

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