Articles Tagged: rye

Manhattan Cocktail

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The Manhattan cocktail may be the best know whiskey cocktail. Of course, the aren’t forgetting the Old Fashioned, OK maybe it is a tie. Although it’s origins are in dispute (like most cocktails), the Manhattan cocktail originated in Manhattan (Surprise!) sometime during the 1870′s.

Served up or on the rocks, a basic Manhattan cocktail consists of Bourbon or Rye, purists insist on Rye, sweet vermouth and Angostura bitters. Unless asked for it a proper Manhattan … Read more

Night on the Town

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Inspired by Cynar, I concocted this after-dinner variation on the Manhattan cocktail.

Cynar is a bitter liqueur made from artichokes and herbs, so this has a little bit of a vegetal flavor you don’t normally find in a Manhattan. It’s a digestif, meaning you drink it after a meal.

Don’t let the artichoke thing scare you! Cynar is a complex bitter that really adds some oomph to your drink. I imagine drinking it after a … Read more

Russell’s Reserve 6-Year-Old Kentucky Rye Whiskey Review

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Rye was a favorite spirit in the United States prior to Prohibition. Since then, only a few producers have continued making rye but it is making a comeback. In 2007, Master Distiller Jimmy Russell and his son Eddie released Russell’s Reserve Rye.

Russell’s Reserve Rye is a light tawny, almost golden color with a nose of cherry, orange, dusty oak and spices. On the palate, the Russell’s Reserve is a lighter rye with flavor notes … Read more

American Dad

post iconIf your Dad’s a class act (or even if he’s not), mix him a classy Father’s Day tipple … The American Dad, made with rye and amer …Read More

Harvest Highball

Autumn is my favorite season. The weather is mild but not yet cold. Nature changes colors. And it’s time for apple drinks!

The Harvest Highball uses apple cider, ginger liqueur, rye whiskey, and just a touch of cinnamon. It is a crisp, dry cocktail with an apple overtone and a ginger kick. The cinnamon and apple mixed just enough to make me think of fresh baked apple pie.

Ingredients

How to Make Cherry Bitters

post iconHow to Make Cherry Bitters If you love a good Manhattan like we do, next time try making one with homemade bitters. …Read More

Spirted Punch

The word “punch” is derived from the Hindu word “panch or paunch” meaning “5”. Thus, there are typically five main components to a punch- Spirits, spice, citrus, water (or other dillutant, eg. Tea) and a sweetener. This is a modern interpretation of this classic 17th/18th century “punch service” style of imbibing. Courtesy of Domaine de Canton.… Read more

Old Potrero 18th Century Style Whiskey Review

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Old Potrero is a recreation of an 18th century American whiskey. It’s made with 100% rye mash. Most rye makers mix corn and/or barley in the mash, which would make the spirit sweeter.

It’s copper-pot distilled and aged for two years plus in toasted oak barrels. The reason they don’t call it a “rye whiskey” on the label despite the fact that it has a much higher rye content than other American whiskeys is that … Read more

Razerac

The sazerac is one of my favorite cocktails. So I was hesitant to mess with it.

But I had some raspberries in the fridge and a funny name in my head — Razerac … sounds like Scooby Doo saying “Sazerac.”

Thus the Razarac was born. And it is awesome.

It’s still quite a stiff cocktail. Just like a sazerac, it’s just rye, simple syrup and bitters. However, it has a little sweet twist.

Accounting for … Read more

2009 Big Trends in Cocktail Service

The first session I attended during last week’s Tales of the Cocktail in New Orleans was a panel titled “2009 Big Trends in Cocktail & Spirit Service.”

The panel consisted of Jim Meehan, Michael Waterhouse, Devlin Tavern, and Simon Difford (Source Guide) and was moderated by Ryan Magarian (Aviation Gin).

The program covered the 4 Ps of Cocktail Service Success, not unlike the 4 Ps of marketing: product, precise execution, promotion, passion.

It was here … Read more

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