Spirits of the Dead
Be silent in that solitude,
Which is not loneliness—for then
The spirits of the dead who stood
In life before thee are again
In death around thee—and their will
Shall overshadow thee: be still.
- Spirits of the Dead, Edgar Allen Poe
Spirits of the Dead by Kenneth Vanhooser
Let’s raise some spirits in the spirit of these spirits, shall we? This perfect pairing comes from Nashville bartender Kenneth Vanhooser, who appropriately got his start learning the delicate art of the Japanese cocktail with New York’s Shinya Yamao. Japanese cocktails are a serious affair, and Vanhooser explains the sentiment: “You show a certain respect to the cocktail you're working with, which shows respect to the people drinking that cocktail.” He brought that respect and his incredibly creativity to Le Loup in Nashville where he oversees a robust and inventive bar program.
Raising a few spirits
His “Spirits of the Dead” cocktail plays on the Negroni in unusual ways with a combined base of blended scotch and cognac, balanced with bitter amaro and a touch of coffee amaro. A hint of sweet honey scotch is then offset by a hint of peaty, smoky scotch. It’s a truly intriguing and beguiling drink, named after a 1968 horror film of the same name. An anthology of three short stories by Edgar Allen Poe, the movie was directed by legendary filmmakers including Louis Malle and Federico Fellini, and had an all star cast including Jane Fonda and Bridget Bardot. Poe had his own unique way of channeling the spirits in his stories, and the drink is a fitting tribute. Here’s to the spirit world, may their souls rest in peace.
Gone fishing
Spirits of the Dead by Kenneth Vanhooser
1 oz blended scotch
¾ oz VS cognac
½ oz Campari
¼ oz coffee amaro
¼ oz Benedictine
¼ oz Islay scotch
Absinthe rinse
Lime twist for oil
Stir ingredients together with ice and strain into a favorite glass. Express the lime peel over the drink and garnish with a twist of salt water taffy, or in this case a fishing pole hooked on a fish frozen in the ice.