A whiskey adventure for you and me.
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Whiskey in a Jar
One part Bourbon +
One part Scotch +
One part rye.
Served over ice, in a jar.
(Source: GQ)
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Prescription Julep
- 10 mint leaves
- 1 tablespoon Simple Syrup
- 3 tablespoons VSOP Cognac
- 2 tablespoons rye whiskey
- 4 mint sprigs
Preparation
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Lightly muddle mint leaves and Simple Syrup in a mixing glass. Stir in Cognac and whiskey. Fill a Julep cup or glass with crushed ice. Pour mixture over. Stir until frost forms on outside of cup. Add more crushed ice to make a mound. Garnish with mint sprigs and serve with a straw.
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Moving pictures
“The folks behind Bone Snapper Rye Whiskey decided early on to go with the squat Oslo bottle. This smaller bottle needed to have a lot of character to compete visually with taller, more well-established whiskeys in bars and liquor stores.
Our biggest parameter was making sure the word “RYE” leapt out at you from across a dark bar. So our revolutionary design solution? “Rye” set in angry, 150 point typography. A delightful broken bone graphic, grit and heavy lines round everything out.”
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February 15, 1898
This evening in 1898, the American battleship, U.S.S. Maine, which was sent to protect U.S. interests during the Cuban revolt from Spain, mysteriously exploded and sank in Havana harbor. Nearly three-quarters of her crew of 374 officers and men, perished in the disaster. Though the cause and possible culprits for the explosion are debateable, U.S. newspapers recognized the appeal of great headlines and seized upon the slogan “Remember the Maine, to Hell with Spain!” and drove popular opinion towards war with Spain.
Remember the Maine
- ¼ ounce Cherry Heering
- ¾ ounce Dolin Rouge Vermouth de Chambéry
- 2 ounces Old Overholt rye
- Spray of Pernod absinthe
Glass: Coupe or Cocktail
Garnish: Luxardo Marasche cherry, slightly wet
Rinse chilled coupe glass with 2 dashes of absinthe or coat glass with 1 atomizer spray of absinthe. In chilled mixing glass, combine Cherry Heering, Dolin vermouth and Old Overholt rye and stir with cracked ice for 80 turns (1 ½–2 minutes). Strain contents of mixing glass into coupe. Garnish with cherry.
(Source: liqurious.notcot.org)
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FOOD REPUBLIC: 35 New Ways to Mix an Old-Fashioned
Purists will tell you there is only one true way to mix an old fashioned—rightfully so, the drink has survived over 200 years with only slight disturbances to the recipe. (“Without the fruit salad, please.”) That didn’t stop Food Republic from dreaming up a few dozen ways to mix a cube of sugar, some ice cubes, and alcohol.
Notable:
1. Rye Old Fashioned: This is the classic, your granddaddy’s Old Fashioned. Take a sugar cube and dampen it with a couple dashes of Angostura bitters, then crush it. Toss in a couple big, beautiful ice cubes and top with three fingers of rye. Stir in the glass.
2. Bourbon Old Fashioned: Repeat the above steps, but with bourbon. In fact, we could enter seven or eight entries right here just for different bourbons, each of which will bring a different flavor profile to the drink.
5. American Trilogy: A few bars around New York City will make you this drink by local bartender Mickey McIlroy. It’s an Old Fashioned made with equal parts rye and applejack, and orange bitters. (All American products: get it?)
6. Orange Old Fashioned: Angostura might be the go-to bitters in the formula, but switch up your classic recipe with orange bitters for brighter aromatics.
14. Maple Old Fashioned: Same goes for super-sweet maple syrup, an ideal sweetener for any dark spirit Old Fashioned.
15. Honey Old Fashioned: Honey syrup is another sweetener you might try, perhaps with a lighter whiskey.
17. Mole Old-Fashioned: Make your favorite Old Fashioned, but with mole bitters for a chocolatey aroma.
35. Hot Old Fashioned: Ice is the traditional water component, but on a cold day, hot water will do.
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Old-fashioned Hyperlink
5 New High-Proof Ryes // Food Republic
Redemption Rye: Don’t let the long, skinny bottle fool you. This is no girlie drink. Aged just over two years, it’s a golden amber color rather than brown. The 92-proof small-batch spirit is full of spicy rye flavor and packs a wallop of a punch.
WhistlePig Straight Rye: This 100/100 (as in, 100-proof, 100-percent) rye is Dave Pickerell’s, the former master distiller at Maker’s Mark, baby. It’s aged 10 years for a sweet, strong flavor, but despite being bottled in Vermont is actually made in Canada. Go figure.
Bulleit Rye: The makers of the stellar bourbon by the same name released this new rye earlier this year. It’s aged at least four years, resulting in a honeyed deep amber liquid with as much heat as spicy kick.
Delaware Phoenix Rye Dog: This unaged (read, white, like moonshine) rye clocks in at 100 proof. It’s finally available in very select markets and, though we haven’t tried it yet, we hear it’s already won a gold at the New York International Spirits Competition.
Woodford Reserve Rare Rye Selection: The stellar bourbon producer is continuing its well-received limited-edition Master’s Collection with a rye, slated for release this November. In fact, it’s two ryes. They’ll come in two 375ml bottles, each triple-distilled 100% rye recipes. One is aged in new, charred casks; the other in once-used casks. The intention, says master distiller Chris Morris, is to showcase the versatility of the spirit.
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Nonino Sour
- 1 1/2 oz Amaro Nonino
- 1/2 oz rye whiskey
- 3/4 oz lemon juice
- 1 oz ginger simple syrup
- lemon zest
Combine all ingredients in a shaker and dry shake vigorously for 30 seconds. Add ice and shake to chill, then coarse strain into a chilled glass to maintain foam. Garnish with grated lemon zest.
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Bourbon accolade of the week: Holocene’s Perfectdark Manhattan
There are some damn good bourbon concoctions being conjured up in the minds of whiskey drinkers these days. Our first Bourbon Accolade goes out to a bar in Portland this week, for taking the trend of infusion and crafting a Manhattan that quickly and quietly eclipsed its predecessors.
Simply put, they created a vanilla Manhattan. It’s moody and mellow and fits the gloomy yet intermittently sweet city of Portland well. They infused a bottle of Old Overholt rye, and anticipate a Book of Bourbon batch of vanilla bourbon soon enough.
The Perfectdark Manhattan
Old Overholt rye infused with vanilla bean & citrus peel
50/50 Punt E Mes & Cinzano Rosso
Reagan’s orange bitters
