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Scotch Whisky Cocktails



Mix With: 

Original recipe calls for The Balvenie 12 year old 



Bread & Wine

Bread & Wine could easily become the new "holy sacrament" of cocktails for those who love their scotch with a sherry finish.  Created by Charles Joly of The Drawing Room - Chicago, this Balvenie based libation celebrates the notion of grain and grape in one delicious liquid concoction.

Named 2009 Rising Star by Cheers magazine and a 2010 nominee for Best Bartender by Nightclub & Bar magazine, Joly thrives on spirits charles joly article2competitions to test his creative mettle.  A perfect example is this cocktail which took top honors in a recent contest, winning him a trip toSpain.  Among his many career triumphs are placing 2nd in the 2008 World Cocktail Cup in New Zealand and being named as a "Top 10 U.S. Bartenders" by Beverage Media.

In describing his approach to making a great cocktail, Charles exhibits the soul of a Top Chef.  He subscribes to the importance of quality flavor ingredients but insists that a drink must also have great visual, textural and aromatic appeal.  With scotch based cocktails, he strives to achieve balance in his creations.  Layers of flavor add excitement, but he believes that the base spirit must  be allowed to shine through.

Beyond being an avid mixology competitor, you might also find Charles training for a triathalon, indulging in woodworking or strumming his guitar (having formerly played in a punk band).  He is devoted to his bartending career with current committments that include Chief Mixologist at The Drawing Room in Chicago,  Executive General Manager for Three Headed Productions, a company that owns and operates a variety of clubs, bars and restaurants in Chicago, and Principal of Angel Share Mixology where he consults, develops or manages various drink programs for other venues such as Quality Social in San Diego, California.


Makes 1 drink

1.5 oz. Balvenie 12 year old scotch

1 oz. Don Nuno Dry Oloroso sherry 

3/4 oz. fresh lemon juice

1/3 oz maple syrup

Absinthe to rinse the glass (Sirene Absinthe by North Shore preferred)

Garnish with Orange peel  



Fill a rocks glass with ice and dash of absinthe to season the glass.  Swirl then dump absinthe and ice from glass;  add fresh ice.

Place Balvenie, sherry, lemon juice and maple in a shaker with ice.   Shake vigorously and double strain the mixture into the refreshed rocks glass.

Take a wide strip of Orange peel and squeeze over top to mist with orange oil.  Garnish with the orange peel.