The whiskey cocktail you can create using pasta water

If you're anything like us, you're a stickler for a good whiskey cocktail. We're not talking about the whiskey cocktails that cheap bars throw together with their low-cost bourbon and day-old lemon juice. We're talking the real thing. There's no shame in liking whiskey. You're in good company. David Beckham, Jude Law, George Clooney, Leonardo DiCaprio, Mila Kunis, Matthew McConaughey, and even Prince Charles are all whiskey fans (via Forbes). And why not? Whiskey has fewer carbs than other alcoholic drinks, and it can help ward off colds.

But we're preaching to the choir. You, of course, can already make a mean whiskey sour, Manhattan, old-fashioned, John Collins, and mint julep. Next on your list? If it's pasta night, how about a "Carbonara Footprint"? Save your pasta water!

What's the secret to using pasta water in your whiskey cocktail?

Wait? Pasta water? You heard us right. It's a cardinal rule of good cooking. Never waste pasta water. For one, it makes a great emulsifier and thickener for your pasta sauce. On top of that, it's the secret ingredient to a whiskey cocktail that will blow your friends away. You can thank zero-waste cocktail connoisseur, Kim Stodel, for this gem (and NBC News for interviewing her). Stodel is the genius behind the whiskey cocktail, the "Carbonara Footprint."

Down to business. How do you make it? The recipe calls for pasta water, Angostura bitters, fresh lemon juice, and bourbon. It's essentially your favorite whiskey sour with a hint of pasta water. Trust us. The "Carbonara Footprint" is worth the risk. 

Don't stop at pasta water in your cocktails

While you're on your whiskey and pasta roll, here's another "risk" worth tasting. Try adding whiskey to your pasta sauce. The Pioneer Woman makes a mouth-watering spaghetti with whiskey, wine, and mushrooms. Food52 suggests you combine whiskey, pasta, and smoked salmon. If beef is your thing, The Native Cowgirl has you covered. Her pasta and beef with whiskey cream sauce is one for the history books. 

The moral of the story? Whiskey is to pasta like bread is to butter, like peaches are to cream, and like peanut butter is to jelly. Whiskey and pasta water cocktails are only the beginning. The possibilities are endless.