In this updated version of a 7&7, bartender Nick Bennett at New York City bar Porchlight combines Mellow Corn, Dickel no. 12 Tennessee Sour Mash, Candian Club Rye, Old Overholt and Cobalt whiskeys to imitate Seagram’s blended style and adds a touch of Cointreau to play up the drink’s citrus qualities. House citrus syrup and black tea take the place of 7UP, and Bennett kegs and carbonates the drink for easy service.
This recipe originally appeared as part of “Reimagining the 7&7.”
- 1/2 ounce George Dickel Superior No. 12 Tennessee whiskey
- 1/2 ounce Old Overholt straight rye whiskey
- 3/8 ounce Mellow Corn whiskey
- 3/8 ounce Canadian Club rye whiskey
- 1/8 ounce Corsair Triple Smoke American malt whiskey
- 1/4 ounce Cointreau
- 1/4 ounce black tea
- 1 ounce citrus syrup*
- 2 1/2 ounces pebble ice
- Garnish: lime wedge
Add all ingredients into a Collins or tall stemmed glass over ice and chill.
Carbonate with a CO2 carbonator.
Garnish with a lime wedge.
*Citrus syrup: Combine 1/8 ounce lemon zest, 1/8 ounce lime zest, 12 1/2 ounces sugar, 3/8 ounce chopped ginger, a few grains of kosher salt, 12 1/2 ounces water, 5 grams citric acid and 2 1/2 grams malic acid in a small saucepan and simmer for 10 minutes. Remove from heat and add 1/2 ounce lime juice and 1/2 ounce lemon juice, then let cool. Strain through a fine-mesh strainer and store, covered, in the refrigerator. Yields 1/2 quart.