Does Anyone Drink Rye Whiskey?

[Atinkerer]

1961MJS, I make my Manhattans with:

2 parts Rye (Only real rye will do)
1 Part M&R Sweet Vermouth (aka M&R Rosso)
1 dash of Angostura bitters

Stir with 2 ice cubes for 20 seconds, then strain into cocktail glass

I add a cherry if I'm hungry

 

[jamespowers]

1961MJS, I make my Manhattans with:

2 parts Rye (Only real rye will do)
1 Part M&R Sweet Vermouth (aka M&R Rosso)
1 dash of Angostura bitters

Stir with 2 ice cubes for 20 seconds, then strain into cocktail glass

I add a cherry if I'm hungry

No sugar cube or simple syrup?[huh]

 

[Doublegun]

1961MJS, I make my Manhattans with:

2 parts Rye (Only real rye will do)
1 Part M&R Sweet Vermouth (aka M&R Rosso)
1 dash of Angostura bitters

Stir with 2 ice cubes for 20 seconds, then strain into cocktail glass

I add a cherry if I'm hungry

My recepie is the same only I use Vaya Vermouth.

 

[Atinkerer]

jamespowers, nope, no sugar needed. It's a rich spicy drink, but not really sweet if you make it with rye.

Tony

 

[jamespowers]

jamespowers, nope, no sugar needed. It's a rich spicy drink, but not really sweet if you make it with rye.

Tony

Oh geez, you are right. I got a Manhattan confused with an Old Fashioned. :eusa_doh:
2 ounce rye whiskey
1 sugar cube
2 dash Angostura Bitters
Garnish: Orange wheel and cherry
Muddle sugar cube in the bottom of an Old Fashioned glass with the bitters and a teaspoon of water. Then add the ice, followed by the whiskey, and stir to chill.

Close but no Manhattan. :eusa_doh:

My version of the Old Pal:
1 ounce rye whiskey
3/4 ounce dry vermouth
3/4 ounce chambord
Stir with ice and you can garnish it with a lemon twist if you want.
This originally calls for Campari but I hate Campari.

 

[Atinkerer]

Oh yeah, an Old Fashioned is very much like a Manhattan! I never noticed that.

 

[jay_b]

The Manhattan is definitely one of my favorites! It's a shame barely anyone at the local joints knows how to properly make one. I usually only drink them out when I go to the casino in the city.

Otherwise I enjoy a Rye on the rocks and even that is a stretch for some of the "bartenders" around here

 

[jmrtnko]

I was trying out an unfamiliar bar a couple months ago. It had a pretty nice selection, but the talent to use it properly was a bit... lacking that night. So I played it safe and just ordered a simplified Red Hook (1/2 Rye, 1/2 Punt e Mes, Lemon Twist, rocks).

I was distracted and missed a question by the bartender but remembered saying "yeah, that's fine."

Well, I got the drink... and it was surprisingly good, so much so, I ordered another, and one for the wife.

It wasn't until I settled the bill an hour later that I realized that her question was...

"We're out of the Old Overholt, do you want this Michter's?"

Yep. Michter's 10-year straight rye. Those cocktails were $18 each. :eusa_doh:

 

[jamespowers]

I was trying out an unfamiliar bar a couple months ago. It had a pretty nice selection, but the talent to use it properly was a bit... lacking that night. So I played it safe and just ordered a simplified Red Hook (1/2 Rye, 1/2 Punt e Mes, Lemon Twist, rocks).

I was distracted and missed a question by the bartender but remembered saying "yeah, that's fine."

Well, I got the drink... and it was surprisingly good, so much so, I ordered another, and one for the wife.

It wasn't until I settled the bill an hour later that I realized that her question was...

"We're out of the Old Overholt, do you want this Michter's?"

Yep. Michter's 10-year straight rye. Those cocktails were $18 each. :eusa_doh:

Holy Crimony! That reminds me why I stocked my own bar. We used to go out and nail through a $200 bar bill alone. :eusa_doh:

 

[jmrtnko]

Holy Crimony! That reminds me why I stocked my own bar. We used to go out and nail through a $200 bar bill alone.

At $100 a bottle, Michter's 10-year is a little rich even for home. I certainly wouldn't be using it in cocktails.

The Michter's US-1 rye (which I do call for frequently at a different bar) is also quite nice and only $37, but to me, it's not really $15 better than Russell's or Rittenhouse 100 so I generally take a pass on the whole brand for my own stock.

 

[1961MJS]

Hi, Jacob's Liquor exchange (my neighborhood mega-liquor store in an old Barnes and Noble store front) quit carrying Sazarec and now only carries Old Overholdt, Jim Bean Rye, Wild Turkey Rye, and $100plus a bottle Rittenhouse. Probably a good thing, I was chugging the Sazarec. I'd like to try the less expensive Rittenhouse and the Pike.

Later

 

[jmrtnko]

Hi, Jacob's Liquor exchange (my neighborhood mega-liquor store in an old Barnes and Noble store front) quit carrying Sazarec and now only carries Old Overholdt, Jim Bean Rye, Wild Turkey Rye, and $100plus a bottle Rittenhouse. Probably a good thing, I was chugging the Sazarec. I'd like to try the less expensive Rittenhouse and the Pike.

Wild Turkey 101 is pretty good at $20, though it definitely has a kick-you-in-the-pants personality. Rittenhouse 100 is also 50% alc, and around the same price, but a little more refined. Sadly, I don't know if either will completely satisfy if you're used to Sazerac. They're good, but they're both a little simple in comparison.

Down at the $12 range, I'd take Old O over Pike, no question. I grabbed Pikesville once to save a little cash when making a large batch of bottled cocktail and it was a flop. All burn and no flavor. Old O isn't an incredible improvement, but it at least has some taste.

 

[JimWagner]

Used some Jack Daniels rye.

I don't think Jack Daniels is a rye whiskey per the U.S. legal definition, which requires the mash to be at least 51% rye. Jack Daniels has only 12% rye in the mash and is really a sour mash whiskey (per Jack Daniels). In fact, if you tour the distillery in Lynchburg they are pretty firm about it being sour mash.

Now don't get me wrong - Jack Daniels Black Label is about my favorite whiskey - but it's not rye.

 

[jamespowers]

At $100 a bottle, Michter's 10-year is a little rich even for home. I certainly wouldn't be using it in cocktails.

The Michter's US-1 rye (which I do call for frequently at a different bar) is also quite nice and only $37, but to me, it's not really $15 better than Russell's or Rittenhouse 100 so I generally take a pass on the whole brand for my own stock.

Wow! Liquor costs a lot more where you are. I can get the Michter's here for $70. [huh]
I usually got to Sazerac if I want a rye in the Michter's range. I obtained a few bottles that were marked for the Blix restaurant-----I have no idea where that is but I'll take them when I can find them.
I also picked up a vodka made from rye a while back just to check it out. I think it was called Shakers and the bottle looked like a shaker. I'll have to try it sometime.

 

[jamespowers]

I don't think Jack Daniels is a rye whiskey per the U.S. legal definition, which requires the mash to be at least 51% rye. Jack Daniels has only 12% rye in the mash and is really a sour mash whiskey (per Jack Daniels). In fact, if you tour the distillery in Lynchburg they are pretty firm about it being sour mash.

Now don't get me wrong - Jack Daniels Black Label is about my favorite whiskey - but it's not rye.

Quite right. Rye has strict standards here in the US. To be labeled rye it has to be made from rye primarily.

 

[jmrtnko]

Wow! Liquor costs a lot more where you are. I can get the Michter's here for $70.

Oh, I'm not that far away (415). I've never seen the 10-year rye here on a retail shelf, so I just grabbed the first price I saw on-line. Now that I look, Bevmo has the 10-year Bourbon for only 70-or so bucks, so I'd guess the rye would be similar.

 

[jamespowers]

Oh, I'm not that far away (415). I've never seen the 10-year rye here on a retail shelf, so I just grabbed the first price I saw on-line. Now that I look, Bevmo has the 10-year Bourbon for only 70-or so bucks, so I'd guess the rye would be similar.

Yes, that is where I found the price.
This used to be in the 415 area code as well. It changed about ten years ago. [huh]

 

[cotillion]

Holy Crimony! That reminds me why I stocked my own bar. We used to go out and nail through a $200 bar bill alone. :eusa_doh:

I can so relate to this. After several years of never going out I've been going to a lot of the "theme" bars around California (like the Edison in LA or Alembic on Haight) and while I absolutely love the fact that many bars are getting back to old fashioned cocktail mixing and such, the prices at some of these places (mostly the LA spots in downtown and Hollywood) are just insanely overpriced IMO.

As a former bartender I can appreciate the work that is put in but some of the prices they charge at most of these new "mixology bars" is outrageous. IMO there is a little too much hype over "mixology". I don't mind the prices at the Edison since that place is such an amazing location and the Alembic was pretty fair IMO (their appetizers are delicious) but some of the other spots were ridiculously priced for what essentially is a dive bar that has an expanded menu.

I want to check out Comstock if either have been there? Is it worth it?

 

[jmrtnko]

I want to check out Comstock if either have been there? Is it worth it?

Comstock is excellent, and not just for the Art Deco Emperor Norton statue on the gorgeous bar. Jonny and Jeff were both behind the bar at Absinthe before they went off on their own. They've got a great selection and the skill to use it. I work nearby, so I was there 6 times the first two weeks it was open. That's where I call the Michter's US-1 in my Orientals that I mentioned in a previous post.

I will make one recommendation. Do not order the Pisco Punch. Seriously, that drink is pure, freaking evil. It's easily the finest Pisco Punch in the City, and I've tried most of 'em.

BTW, the Oriental is my thermometer drink for a new bar. If they've heard of it, and can make it well, they can make just about anything. Comstock passed, and Jonny says when he sees an Oriental on an order, he knows I'm in the bar. An excellent, excellent cocktail. Here's my house recipe. You may have to adjust if you have different ingredients.

1-1/2 oz Rye (generally Sazerac or Russell's)
3/4 oz Triple Sec (Cointreau)
3/4 oz Sweet Vermouth (Carpano Antica)
1/2 oz Fresh Lime Juice

Shaken, up, and no garnish.

 

[jamespowers]

1-1/2 oz Rye (generally Sazerac or Russell's)
3/4 oz Triple Sec (Cointreau)
3/4 oz Sweet Vermouth (Carpano Antica)
1/2 oz Fresh Lime Juice

Shaken, up, and no garnish.

I'll have to try this.