The Oak, Raleigh, NC

Dominated by a hospital, medical offices, and sports venues, West Raleigh was in dire need of nice eating and imbibing establishments, so thank goodness for The Oak. It can be hard to get a table on a Saturday evening, which is a good sign. It is even harder to find a spot around the bar which is even a better sign. Carmen and I took our chances yesterday evening and were lucky to find spots at the bar. Glen, our bartender, introduced himself and asked what we'd like.

The bar is very well appointed and stocked nicely with whiskeys of all varieties. The side wall is stacked with small oak casks that I found out are "rented" by patrons who can select to have their favorite whiskey stored in their own cask where it sits aging and mellowing, to be tapped when they visit. A cool idea and hook for return trips, and I hear there is quite the waiting list.

I didn't ask Glen to make me his best Manhattan right away. Instead, Carmen and I started with food and other drinks first. I could tell Glen enjoyed tending his bar and took his craft seriously, so I decided to skip on desert and ask Glen to make me a special Manhattan.

He thought for a moment, then went to work. He took a tumbler and misted it with Absinthe ("rinsing it" he said) and put the tumbler in the cooler to be chilled. He then brought out a beaker and started with Knob Creek Rye (a very nice choice - on the high end of ryes you would consider using in a cocktail). But instead of sweet vermouth, Glen used small equal doses of Aperol (an orange-flavored liqueur with cinchona and gentian bitterness) and Cardamaro (a wine-based aperitif infused with cardoon and blessed thistle), then finished it off with orange bitters. He then stirred vigorously, tested it with a straw, then poured it into the the now well chilled glass. He then took out a torch and toasted an orange peel with which he garnished the cocktail instead of a drunken cherry. The result was astounding!

I tend to like orange-forward Manhattans, but they can end up being too sweet. The bitterness of the Aperol and Cardamaro added a bite to the orangey sweetness that balanced it out nicely. The heat of the rye hits you first, then the sweetness of the orange lingers until the bitterness puts a stop to that. It is quite the kaleidoscope of flavors, and I can't wait to find Aperol and Cardamaro to add to my own bar.

Thanks, Glen, for the great experience. The Oak now tops my list as the best whiskey bar in Raleigh. You definitely take the cake. And, hey, if you happen to read this, would you mind putting me on your list for one of those small casks?