rocks

The Pledge

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This is the drink that made me give a shit about Rye.

I try and be as honest as I can on here cause, well, I’m a horrible liar. Add to that my lack of filter and social awareness and you have a person that you should never ask things like ‘do these pants make my ass look fat?’ or ‘are you only dating me to get closer to my dad?’…but I digress… Rye whiskey; To me it was just “that other whiskey” that they sell next to old man bourbon at the store. And even though I’ve had a bottle of Bulleit Rye for about a year now, it was mainly to taste it and be able to hang with the cool kids.

I’ve been drinking a lot more whiskey lately (no reason. It just happened), specifically in more complex versions (Corpse Reviver #4, The Stranger, just to name a few) where the rye really comes out, does a little dance and then makes me say dumb shit. So having discovered that rye really can be enjoyable, I decided to make something where I steal take bits and pieces from recipes and really figure out how rye works, its complexity, when to use it, how much of it, etc. So if anything, I’d advise you to find or make a drink where it becomes a learning experience of how and when to use spirits that you don’t quite “get”. Not just with rye but anything really. Just know that you wont like everything that’s out there and not everything will be right for you but hey, that’s life.

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Rye whiskey
Averna Amaro
Yellow Chartreuse
Angostura Bitters

The green stuff is much too strong for my taste but its yellow little brother seems to work just fine here. As for the Averna, it’ll give it a nice soft caramel note, which you *could* swap out for some Benedictine [per se] and it will give you a great result, if slightly different.

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This drink reminds me a bit of cinnamon gum. Like one of those big red gumballs (fireballs?) that get real hot in your mouth. Yeah. Like that. But with a lot of booze.

1/2 oz Averna Amaro
1/2 oz YELLOW chartreuse
1 1/2 oz Bulleit Rye [Why Bulleit? Because its delicious! But I hear good things about Rittenhouse]
2 dashes of Angostura

Since it’s all liquor here, stir it for a bit.
Take a lemon peel, squeeze some of the oils onto the cocktail and dip it. Bam. You just made a garnish.
[Enjoy]

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Norma Jean

2 parts rye whiskey [ Bulleit ]
1 part ginger liquor [ Domain de Canton ]
1/2 part fresh lemon juice
2 orange slices [ cut a nice round slice and again down the middle ]
3 slices of fresh ginger
Grapefruit bitters [ Scrappy’s ]

I came up with this drink when thinking of old school Hollywood and the idea that they weren’t from there but rather migrated there (like geese. beautiful, majestic geese) from a much humbler setting. It’s also a riff on a simpler drink called ‘Alcatraz’ from The American Cocktail.
This isn’t exactly something one of those fancy ol’ gals would drink but it is something that i think the man sitting with them would. Unless they only have Bourbon, in which case they’ve probably ordered an old fashioned…er…but that’s a drink for another day.

How to:
Take the orange slices, the ginger and the lemon juice; Muddle them sensually real good.
Add the ginger liquor, whiskey and a couple dashes of grapefruit bitters.
Shake it to wake it up, not put it to sleep (as Chris Mcmillian would say)!
Pour into a rocks glass with a big block of ice and garnish with an orange slice…or whatever you want. Its your party.
[ Enjoy ]