Because unaged rye "smells a little bit like tequila," Rentschler put Dad's Hat Pennsylvania White Rye to use in the margarita variation made with Cointreau, fresh lime and orange juice, with a splash of simple syrup to counter the tartness of the lime.
Old(er) Fashioned ($18)
Made with rye, Lustau Pedro Ximenez aged sherry, and house rye-soaked cherries (soaked in rye) and orange peel. The smooth sherry and a generous portion of muddled orange make for a mellow and citrusy Old Fashioned.
Barrel Aged Manhattan ($22)
The Manhattan starts out with Dad's Hat Pennsylvania rye, Dolin sweet vermouth, Byrrh Quinquina and housemade orange bitters (made from Everclear, coriander, orange peel, and a "secret ingredient").
Aged Manhattan Barrel
Rentschler's barrel for aging Manhattans. His recipe for the second batch is written on the side.
Ryeding Out the Storm ($14)
A Dark and Stormy with rye in the place of rum, made with Filibuster rye, ginger beer, and Taittinger Champagne. The use of rye instead of rum diminishes the expected sweetness of a Dark and Stormy—the ginger and effervescence become more prominent.
Three of the carefully selected ryes: Sazerac Rye 6 year, (rī)1 4 year, and a Willet 4 year.