Smoque N’ Bones Smokin’ New Whiskey Sister, KOHL
When I think of whiskey,
I think of smoke; a smokey loveliness that fills my nose with heady anticipation of peaty pleasure. When I think of Smoque N’ Bones, I think of smokey, mouth watering, southern BBQ, pulled hot and sizzlin’ from their Southern Pride Smoker.
That heady, smokey marriage of food and liquor is what Owner/Chef Alex N Rad has achieved with his recently opened KOHL Whiskey Bar (KOHL is a word from Chef Alex’s smokey, childhood memories of the deep South) and features 84 bottles of single malt scotch, and 43 additional bottles of bourbon that compliment his bourbon and southern themed eats from his below stairs restaurant, Smoque N’ Bones. ‘The combination of good ol’ booze and southern BBQ makes KOHL the spot for a little smokey hospitality on West Queen West’ says Chef Alex.
Chef has wisely handed over 10 of his most popular whiskey and bourbon based drinks and the development of KOHL’s cocktail program to mixologist Nishan Nepulangoda who has acted as a consultant on many projects in Toronto and around the world. Nepulangoda has developed cocktail menus for restaurants such as Kultura, and was guest bartender for 300+ CEOs at the European Food Service Summit on behalf of Marche Restaurants International. With every hand-shaken beverage at KHOL he offers refreshing summer-like drinks, spicy, southern side cars, the classic Old Fashioned, and smoquin’ spicy Caesars, ‘capturing both Hogtown and the Dirty South’. Showing his competitive side, Nepulangoda’s recent awards include:
- Winner 2012 Grey Goose “Pourmasters”
- Winner 2012 GQ/Bombay Sapphire “Most Imaginative Bartender”
- Top 10 competitor in Diageo “World Class” Canada 2013
- 2014 Judge Canadian National Made With Love Mixology Competition
- Winner 2014 Mount Gay Academy Barbados
At the recent media launch, a happy and whiskey-giddy crowd of media and general whiskey lovers, savoured and sipped on hand-shaken and stirred libations and nibbles such as
Hickory Smoked Gentleman Jack, Sweet Vermouth, Angostura Bitters
(a followsummer favourite!)
Ungava, Cucumber, Cilantro, Lem-Marrakech, Aperol
Habanero Infused Barrel Aged Gentleman Jack, Honey Syrup
Wild Turkey, Cardamom-saffron rosewater, Egg Whites
and some mighty tasty, smokey BBQ to sate our whiskey-infused appetites.
Open every Friday and Saturday night, #KOHLTO offers that double-barrel combination of smokey southern BBQ teamed with interesting smokey drink that the other speciality whiskey venues haven’t gotten right yet. Hop on down to Smoque N’ Bones smokin’ new baby sister KOHL, have a drink (or two or perhaps three), and wet your whistle and prime your appetite for some Pork Ribs or Brisket and either nosh downstairs or take away for later. That’s exactly what we did!
Whiskey well, my friends.
featured image courtesy of Smoque N’ Bones