rye

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

    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

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    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
      1 1/2 oz rye whiskey 1
    … Read more

  • How to Make Cherry Bitters

    If you love a good Manhattan like we do, make your next one with your own homemade bitters.

    With only a dash or two, bitters add complexity and balance to your cocktail.

    This simple recipe is made with everyday ingredients you can find at the grocery store. Just a pinch of each ingredient goes a long way, so you can make larger batches and bottle them as gifts.

    Ingredients

    1 vanilla bean, split lengthwise
    ¼ … Read more

  • Old Potrero 18th Century Style Whiskey Review

    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

  • (ri)1 Rye Whiskey Review

    Beam just introduced (ri)1 in the midst of rye whiskey’s comeback from more than 70 years in the shadows.

    In the 19th and early 20th century, rye was the go-to liquor. Many traditional cocktails–like the Manhattan and the Old Fashioned–originated as rye cocktails.

    But after Prohibition ended in 1933, American distillers turned all their attention to bourbon.

    No one knows for sure why, but it could be because corn was cheaper than rye. It … Read more