Each week, we order the same cocktail at two different bars for a friendly head-to-head battle. Go to the bars, taste both drinks and tell us what you like about each by tagging @pghcitypaper on Twitter or Instagram and using #CPBoozeBattles. If you want to be a part of Booze Battles, send an email to food-and-beverage writer Celine Roberts, at firstname.lastname@example.org.
Drink: Duc Fyffe
Ingredients: Kerrygold butter-washed Slane Irish Whiskey, banana, blackstrap bitters, Angostura bitters, sea salt
Our take: Malty notes from the whiskey combine with the sea salt and butter, bringing a homemade caramel-like quality to this drink. It doesn’t strike the palate as overly sweet because of the oakiness of the whiskey and spice of the bitters. The texture is incredibly smooth.
Ingredients: Duck fat-washed Wild Turkey 101 Rye Whiskey, Laird’s straight apple brandy, sage-maple syrup, lemon, local apple cider
Our take: The sage is very fragrant and lends nice herbal notes throughout the drink. Apples are the star of the show for this cocktail, and the duck fat mellows their tartness. Maple adds dark sweetness, and cider provides light effervescence.