Often overshadowed by its more popular brother, the Boulevardier, this simple cocktail featuring whiskey, Campari, and dry vermouth is worth getting to know a little better.
'Rye' on Serious Eats
Good rye should be spicy, somewhat fruity, and a little more rugged than bourbon. Here are my 6 top picks around $25 or less.
While it may sound a bit funny that a cocktail from the early 1900s is called the Up to Date, this Manhattan-esque classic, made with rye whiskey, Grand Marnier, and sherry, is no laughing matter.
Produced by Cooper Spirits (of St Germain and Lock, Stock, and Barrel Rye), this new cocktail-in-a-bottle is a revival of one of the first American cocktails touted for its medicinal properties. It makes for a darn-easy cocktail party: the only other thing you need is ice.
This recipe from Daniel Hyatt finally gives you a way to work pine needles into your cocktail routine. This iced tea with a kick has a subtle evergreen flavor. Christmas trees, beware!
The latest release from the small whiskey blending company (Jefferson's exclusively buys and blends whiskeys from other distillers) began as a conversation over food between friends Trey Zoeller of Jefferson's and Chef Edward Lee of 610 Magnolia and Milkwood restaurants in Louisville, KY.
The new Tuthilltown Spirits Hudson Maple Cask Rye Whiskey is not a whiskey with flavoring added, but instead a uniquely finished whiskey. And it's an absolute knockout.
When we asked Leo Robitschek, the bar manager of Eleven Madison Park and NoMad in New York, for a cocktail recipe that tasted like the best of fall, he handed down the Mott and Mulberry, made with rye and cider, and spiced with a little amaro.
There are times when a cocktail needs something a bit more assertive than the soft richness of bourbon, and during those times, we reach for rye. What's your favorite rye drink?
Something old, something new... it's not just a tradition for brides to call down good luck for their marriage, it's also a recipe for success in booze-making. Today we'll explore two new spirits that look back towards inherited traditions and also push forward into new territory.
In the past few years, we've seen a proliferation of flavored whiskies—from cinnamon, to cherry, to honey—and these products vary widely in quality and appeal. The category is seen by many purists as a waste of good whiskey (or an attempt to doctor up bad whiskey for sale). But a recent release from Georgetown Trading Company is poised to shake up the category.
Notes of apples and nuts find their way into this belly-warming, home-spun take on an Old Fashioned from Raines Law Room in NYC. Here's how to mix it up at home.
As a spirits reviewer, I'm constantly inundated by creation myths, marketing smoke-and-mirrors that make a bottle sound extra-enticing. The recently released Michter's Original Sour Mash Whiskey is supposedly the resurrection of a long defunct formulation of Sour Mash Whiskey from the original Michter's distillery in Schaefferstown, PA. Listing at a suggested $44 per 750mL bottle, this could easily become a go-to whiskey when you're on the bourbon-rye fence.
With the proliferation of cocktail bars and cocktail-conscious restaurants in Chicago, there are dozens of rye cocktails to be had here, especially during this time of year, when meager temperatures demand that restorative sensation of heat rye drinks so generously provide. But around town, many rye drinks are darn good, while others are just ok. As a service to ourselves, I say, let's not waste a drop of precious rye on anything short of great.
In this week's installment of my low-stocked-bar series, I'm turning my eyes to bourbon and rye, and I'll discuss easy cocktails you can make with those spirits and a few other ingredients you might happen to have on hand.
Serious Eats pays me a million dollars a week, which would be enough to float most boats, but my insatiable thirst for life's luxuries—caviar, student loans, electricity—requires a million and a hundred, so I work one night a week as a bar bouncer.
As much as a Manhattan made with top-quality vermouth hits the spot, and as good as a well-made Sazerac always is, we wanted to explore what rye can do when it comes together with fresher flavors—grapefruit, lemon, apple cider, even balsalmic vinegar. The results, thanks to these recipes from a few bartender friends—including Sother Teague of Amor y Amargo in NYC and Leo Robitschek of The Nomad and Eleven Madison Park—are delicious.
I don't know about any of you, but I'm a boozer who likes to drink rye whiskey year 'round. Winter, summer, whatever, no day's too hot to enjoy a nice rye old-fashioned. But normal people, I hear, think of rye as a cold-weather treat. Its spicy, robust character and bone-dry palate certainly help take the edge off a brisk, autumn day. And since we in the Northeast have had several such days lately, it's time to talk all things rye.
When we asked Cotogna's bar manager what cocktail ingredients he's into right now, we expected some crazy new vermouth or extra-rare bitters, but he answered simply: "Opal basil. It's super beautiful," he says. He uses it to crown a cocktail named Crystal Beach after the Canadian amusement park he visited as a kid. Here's the recipe so you can make this summer drink at home.
Created by Rob Gourlay at the Esquire Tavern in San Antonio, this cocktail takes a minimum amount of effort to produce maximum flavor—something we can all appreciate when the heat gets oppressive. I used black raspberries, red raspberries, and blueberries, but you can use any combination you like.