Thursday, April 2, 2009

Kitchen Concoctions: Rye Cocktail

Noelle once again proved her cocktail bad-assery tonight, by stopping me from adding Mathilde to a new concoction. I did a minor taste test of the drink in question...ehh... this Mathilde doesn't really mix very well. Each time I try it, I get really excited, and every time I'm disappointed (with one or two minor exceptions).

I somehow realized that I have yet to try rye whiskey and the honey liqueur, Barenjager, together. This struck me as odd, since I've tried Barenjager with just about everything in the liquor cabinet. These are the proportions I used:

1.5oz Rittenhouse Rye (100 proof, which is actually too high a proof for a moderate quality rye)
.5oz Barenjager
Dash of Regan's bitters
Dash of Fee Brother's Whiskey Bitters

Stir stir stir, serve up in a pre-chilled glass. Cut off a bit of lemon peel and squeeze the oils onto the top of the drink. Kiss the lip of the glass with the peel, but don't actually put the lemon peel into the drink, as that would be overpowering.

The result is a shocking success, in my own humble opinion, which was immediately verified by Noelle. This is a good boost to my cocktail confidence, since I haven't made a good drink in months. It's a deep, deep drink. Since the Rittenhouse Rye has such a richness to it and the Barenjager tastes like real honey, the flavor is wonderful! Not to toot my own horn... like I said, this is the first tasty drink in some time.

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