Channing Centeno has received a lot of press recently for his intriguing bar menus. While he appreciates the hype, he never wants it to lead him off course, to make him complacent. “As a Black man in this industry, and in every industry, we have to work twice as hard to get half of what other people are given,” he says. “I never want to do something gimmicky or be a one-hit wonder, which has always been one of my fears.” To avoid this, he approaches his work in the spirit of Kaizen, the Japanese concept of getting one inch better every day.
Centeno approaches his life and profession with thoughtfulness and intention, whether he’s warmly welcoming people into his space to share an experience; tirelessly researching cultures, techniques, and ingredients to create something fresh; or riffing on a tried-and-true cocktail, like the updated Whiskey Sour he shares here. For his Sour Colada recipe, Centeno chooses a spirit that’s also tried and true and anything but a one-hit wonder: Evan Williams 1783 Small Batch Bourbon — a timeless and authentic Kentucky bourbon whiskey.
A History of Excellence Speaks for Itself
Centeno acknowledges that the Whiskey Sour is a go-to classic cocktail that is in every bartender’s repertoire and easily ordered off-menu. Guests who know, know. Early variations of the American-born cocktail date back to the 1700s (and arguably further), but it wasn’t officialized until 1862 when Jerry Thomas’s “The Bartenders Guide” was published — nearly 80 years after Evan Williams built Kentucky’s first commercial whiskey distillery along the banks of the Ohio River in 1783.
Still distilled in Louisville and aged in Bardstown, Kentucky, Evan Williams 1783 Small Batch pays homage to Williams not just in name but by following a time-honored method of ‘Bourbon Done Right®.”
American-made and American-owned, Evan Williams 1783 Small Batch is crafted from less than 200 barrels, yielding a brilliant honeyed color and a smooth, rich, and bold character. Semi-sweet, oaky, with hints of honey on the palate, this bourbon whiskey is not only expertly crafted to be a perfect stand-alone sipper but also serves as the perfect base for a Classic Evan Sour.
Every New Build Needs a Strong Foundation
As the second-largest purveyor of Kentucky straight bourbon whiskey in the U.S. and around the world, Evan Williams is a first-rate, easy-to-source staple for every bar. It’s award-winning consistency and versatility make it easy to elevate the cocktails creatives like Centeno carefully craft.
This dedication to tradition and a lack of pretense matters to Centeno. “Evan Williams has always been a reliable bourbon featured on most back bars,” he says. “I really appreciate the taste of brown sugar and caramel on the palate, and the deep vanilla on the nose really adds to the finish of the cocktail.”
Like Evan Williams Bourbon, Centeno leans into his heritage to stay authentic and at the top of his game. “I always want my cocktails to be crushable,” he says. “I like them to be vibrant; I like for people to want to take pictures or talk about them. I think that from my background being African American and Filipino, I tend to go towards fruiter, juicier cocktails — things that aren’t necessarily sweet but have a lot of flavor.”
Centeno says the research is his favorite part of the creative process. “I like to use ingredients from other cuisines more intentionally,” he says. And because Evan Williams 1783 pairs well with a wide range of cuisines, it’s a solid foundation for any cocktail.
Moving Forward While Honoring the Past
When developing a Whiskey Sour riff like the Sour Colada, Centeno is clear on his approach: a traditional, proper bourbon combined with interesting sources of citrus and sweetness, all inspired by his personal history.
For his take on the Classic Evan Sour, Centeno wanted to create something fun and vibrant that reflects the sweet and sour flavors central to Filipino cuisine. He incorporates East India sherry: a blend of Amaroso and Pedro Ximénez sherry, and a staple of Mediterranean drinking culture, which Centeno says he’s been obsessed with ever since he traveled to Spain. “Amaroso is a drier, darker, nuttier sherry,” Centeno explains, “whereas Pedro Ximénez is a sweeter sherry that gives body to the blend. It’s one of my favorite things to combine with coconut and pineapple.”
Centeno includes Angostura bitters for “that baking spice element.” Easy-to-make ginger syrup provides a sweet spice that enhances the citrus. And while he acknowledges the addition of egg white is always optional, Centeno likes the creamy texture it provides. A toasted coconut dust garnish lends a nutty kick and a complementary hue.
The cocktail creation reflects Centeno’s approach to mixology, which he likens to “home cooking” in that it comes from the heart and soul while still seeking to improve with each creation.
Evans Williams 1783 Small Batch is a versatile spirit made with time-honored practices that seem only to improve as years pass. As the genesis of Kentucky’s bourbon scene — the heart and soul, if you will — it only makes sense that Centeno would use it as the foundation for his Whiskey Sour riff. It’s a perfect pairing, indeed.
The Sour Colada Recipe
Ingredients:
- 1 ½ ounces Evan Williams 1783 Small Batch
- ½ ounce East India Sherry
- ½ ounce toasted coconut syrup*
- ¼ ounce ginger syrup
- 1 ounce lemon juice
- ½ ounce pineapple juice
- ½ ounce egg white
- 2 dashes Angostura bitters
- Garnish: expressed orange peel and toasted coconut dust*
Directions:
- Jigger all ingredients into a small shaker tin.
- Whip shake a large ice cube until you hear that the cube has broken.
- Add more ice to the tin (about ⅔ full)
- Hard shake with a circular motion until all the ice has broken up.
- Fine strain into a chilled single rocks glass.
- Express and discard an orange peel then sprinkle with toasted coconut dust.
*Toasted Coconut Syrup Recipe
Ingredients:
- 1 quart unsweetened toasted coconut flakes
- 1 quart granulated sugar
- 1 quart boiling water
Directions:
- Add boiling water to the toasted coconut flakes, cover, and let steep for 20 minutes.
- Strain, then add sugar to coconut tea and whisk until all the sugar is completely
dissolved.
*Toasted Coconut Dust Recipe
Ingredients:
- ½ cup toasted coconut flakes
- 1 cinnamon stick
- 1 star anise
Directions:
- Combine ingredients in a spice grinder or blender.
- Blend until incorporated.
This article is sponsored by Evan Williams Bourbon.
