If there was ever a Nirvana on Earth, whiskey aficionados will assure you it’s Fort Lauderdale’s Whiskey Neat bar.
With a selection of over 230 rare whiskeys and cocktails like New York State of Mind, made of Evan Williams Single Barrel, vermouth, bitters and Filthy Black cherries, longtime fans of whiskey and beginners alike are encouraged to unwind and explore the wide variety of one of the most beloved spirits. South Florida native Sophie Snyder leads the mostly female staff. We met up with her for some neat insight.
Q&A
Why bartending?
Bartending can be a side gig for some to make extra money, but for others like me, it’s our career. It is much more than just pouring a rum and Coke for a guest — it’s entertainment, it’s education, it’s therapy and it’s not for the faint of heart. Having an outlet for creativity with cocktails, learning about spirits and wine, being able to share all of that acquired knowledge with fellow employees and guests, that’s why I chose, and will always choose bartending.
What makes Whiskey Neat so special?
Being able to choose and know details about any whiskey from our extensive list and make an exceptional cocktail that makes the guest say, “Wow, I’ve never had this cocktail or heard of this bourbon before — it’s amazing.” Most of our small staff has been here from the beginning and their love of whiskey and love for what they do shows in the care they take of anyone who walks through the door.
You can design your own cocktail napkin – what would it be or what would it say?
It would have the artwork from the cover of Shel Silverstein’s “Where the Sidewalk Ends” which depicts a city in the distance and two kids with a dog looking over the edge of a cliff with a sign that says “Edge, keep off.” It perfectly encapsulates the idea of taking risks and exploration. I wouldn’t be where I am today if I hadn’t taken a risk and stepped out of my comfort zone.
Drink everyone needs to know, and why?
Everyone should know the Manhattan. It’s the quintessential classic whiskey cocktail dating back to 1882 and is definitely not going anywhere. Aside from being quite easy to make (originally described as a mixture of whiskey, bitters and vermouth), it can be a chameleon when it comes to flavor, depending on the whiskey you choose. It can be sweet, yet spicy, with a strong Rye or rich and creamy when made with bourbon. It can even be easily mutable to a Perfect Manhattan with equal parts sweet and dry vermouth. There’s nothing this cocktail can’t do. It is simple, yet complex — and quite boozy, so be careful with how many you drink!
Advice you give to those wanting to learn about whiskey and don’t know how/where to start?
The realest advice I can give is to start drinking it! Go to a bar (Whiskey Neat, specifically!) Order a whiskey you’ve never had before, neat or on the rocks, smell it, sip it and talk to your bartender about it. Google is your friend, too. Start your tasting journey with American whiskey, learning the differences between bourbon and rye. I also suggest some light reading, “The Whiskey Master Class” by Lew Bryson.
Who, living or not, would you want to make a drink for? Why?
I would love to make a drink (or 15!) for Ernest Hemingway. He once said, “Don’t bother with churches, government buildings or city squares. If you want to know about a culture, spend a night in its bars.” That truly resonates with me — he understood the bar culture and the life that went with it, and let’s be real, the man loved to drink! I would make him the best Hemingway Daiquiri he’s ever had in hopes of hearing grandiose stories of bar hopping the world.
Photos By Gyorgy Papp
Misunderstood Love
Ingredients:
¼ inch cube of fresh ginger, peeled
1 raspberry
¼ oz. simple syrup
1½ oz. Misunderstood Ginger Spiced Whiskey
For garnish:
2 fresh raspberries
Candied ginger
Instructions:
• In a mixing glass, add ginger, raspberry and simple syrup.
• Muddle those ingredients.
• Add whiskey.
• Add ice and stir until sufficiently cold.
• Double strain into an
Old-Fashioned glass over a large ice cube.
• Garnish with skewered raspberries and candied ginger.