When talking to William H. Macy about his new premium whiskey, the question inevitably arises: Did playing Frank Gallagher on the Showtime hit “Shameless” for 11 seasons help as a selling point?
“Yes,” he replies. “The fan base is as strong as it’s ever been. So that’s our introduction. But then the whiskey speaks for itself!”
Indeed, the Emmy-winning actor speaks proudly of his William H. Macy Reserve Straight Rye Whiskey, a 10-year-old “bottled in bond” expression from Woody Creek Distillers in Colorado. “I said ‘yes’ in a New York minute,” Macy says. As he explains, “I’ve always been fascinated by the whole process of distillation. It hasn’t changed since it was invented thousands of years ago, and nobody knows who invented it. I find that very romantic.”
Macy, who lives in Woody Creek with his wife, actress Felicity Huffman (a native of the area), can often be found promoting the whiskey at various parties in the area — where he sings comedic ditties about the history of alcohol on the ukulele. “It’s more fun than signing a bottle,” he says.
And when he and Huffman host dinner parties at the homestead? He uses an antique woodworking bench as a makeshift bar — and it’s stocked with goodies for his guests. “I like a sense of abundance at my bar,” he says. “You never know, right? So you’ve got two choices of bourbon. I have lime juices, scotch, whiskey and every mixer. I want you to walk to the bar and let your imagination go.”
A former bartender, Macy will also prepare a drink or two for his guests: “I do it until I get bored! Then they can do it.”
Ahead, the actor shares his bar cart essentials for CNN Underscored.
If you want a recipe book on the cart, Macy recommends this one by Japanese mixologist Masahiro Urushido (from Katana Kitten in New York City) and Michael Anstendig. The book, also available on Kindle, contains 80 recipes that exemplify Japan’s contribution to the cocktail scene. Macy says he also “still loves” the 1947 Trader Vic "Bartender’s Guide."
’Tis the season to enjoy a hot toddy. “We’re big on that!” he says. “Or we’ll make herbal tea with a little bourbon.” The secret ingredient? Sweet maple syrup — “which comes straight from the maple tree!” — sourced from Vermont.
It’s good to cause a stir when mixing a drink. “You need to use the long spoon,” he says. “It looks cooler and it’s easier for old-fashioneds, Manhattans and spirits-only drinks.” For just under $9, you can scoop up a pack of twisted, stainless steel mixing spoons from Amazon.
“I’m a snob about the ice,” Macy says. “It’s important because it’s 50% of your drink!” Not only does he like his ice extra cold to prevent early melting, but he also prefers large cubes. He serves them up using this ice tray that can make up to 10 2-inch cubes from regular tap water using “directional freezing” technology.
A rye aficionado since leaving college — “I have a lifelong affair with it” — Macy says he tasted numerous barrels at Woody Creek Distillers before homing in on one with a 100% proof, 80% rye and 20% malted barley mash. “Our whiskey rises above the din,” he says. “And the distillery is world-class.”
The shaker Macy uses was given to him as a gift, but he likes it because it’s made of glass and has a metal cup. “There’s something really cool about using a glass or metal one because it’s noisy,” he says. If you’re looking for a shaker to add to your bar cart, try this 26-ounce stainless steel one that has a cobbler top with a built-in strainer. He advises to shake the contents by the shoulder and not the waist!
There’s a reason a double-sided jigger — used for measuring and pouring alcohol — always comes in handy. “If you’re making cocktails, you’ve got to get the proportions right for consistency,” he says. He likes this stainless steel tool, which provides four different increments.
The test of a good bartender, he says, is how they make an old-fashioned. His go-to recipe starts with simple sugar syrup. Next? “Muddle the fruit at the bottom with the bar sugar, put in the bitters and muddle all of it together, then put in the ice, the bourbon and a splash of club soda.” His choice of bitters combines pimento allspice berry with hints of anise and other herbs.
Macy uses this paring knife — designed by an award-winning mixologist — to slice garnishes like lemons and limes. It features a hand-edged precision square blade and a comfortable contoured handle. “I keep my knives very short and sharp because I love carpentry,” he says. Just don’t ask him to zest the fruit: “I won’t do that!”