Tag Archives: rye whiskey

MxMo LIX: Beer Cocktails

Once again it is time for Mixology Monday. This month is being hosted by Fredric over at Cocktail Virgin Slut, and his topic is Beer Cocktails! Taken from his announcement post:

While beer being used as an ingredient in modern cocktails has gotten a lot of press as of late, this is not a new trend. Beer has played a historical role in mixed drinks for centuries. For example, it can be found in Colonial drinks like the Rumfustian, Porter Sangaree, and Ale Flip. While many of these drinks are not seen in modern bars save for craft cocktail establishments, other beer drinks are though, including the Boilermaker, Black Velvet, and Michelada. And present day mixologists are utilizing beer with great success including Kelly Slagle’s Port of Funchal, Jacob Grier’s Averna Stout Flip, and Emma Hollander’s Word to Your Mom. Bartenders are drawn to beer for a variety of reasons including the glorious malt and roast notes from the grain, the bitter and sometimes floral elements from the hops, the interesting sour or fruity notes from the yeast, and the crispness and bubbles from the carbonation. Beer is not just for pint glasses, so let us honor beer of all styles as a drink ingredient.

I for one am a fan of beer cocktails. I have already done a couple of beer cocktails such as Pirate’s Gold and In Flanders Fields. And today I am feeling extra generous so I am going to give you all a two for one special.

For the first drink, my beer element will be incorporated in the form of a beer syrup. I really like using the beer syrup as it can be used as both a sweetener and a bold flavoring element. Beer syrup is essentially a beer reduction with a load of sugar added to it. You can make it from any type of beer, but usually a beer with a distinctive flavor works the best. This particular cocktail utilizes a Belgian Trippel syrup paired with Benedictine. The bold flavor of the demerara rum provides a great backbone as well.

The Dutch Monk
2 oz Demerrara Rum
1/2 oz Benedictine
1/4 oz Beer Syrup

The second drink uses beer as a prominent ingredient. It is rich, flavorful and packs a punch. A base of rye whiskey is coupled with Grand Marnier and orange bitters and topped of by a generous portion of Imperial Stout. The orange flavors of the Grand Marnier and bitters couple very nicely with the rye, as well as the chocolate notes in the stout.

The Outlaw Czar
2 oz Rye Whiskey
3/4 oz Grand Marnier
1/8 oz Orange Bitters
6 oz Old Rasputin Russian Imperial Stout

So there you have it. Two beer cocktails to quench your thirst. Different styles of beer highlighted in different styles of cocktails. If you are interested in finding more beer cocktails, head over to the Cocktail Virgin Slut in a couple of days and check out the roundup of this months MxMo entries. I’m sure you won’t be disappointed. Cheers!

Spirits Review: Bulleit 95 Rye Whiskey

A couple of years ago, when I was first starting to get into cocktails, one of my observations was that a awful lot of classic drinks called for rye whiskey as a base. Well, here in WA state, the rye selection was abysmal at best. In my particular area the only option was Old Overholt. Not a bad whiskey by any means, but all those bourbon lovers had their selection, why couldn’t the rye lovers have theirs. Well times have changed and we have an ever expanding selection to choose from. I myself have more ryes than any other variety of whiskey, and that is an exciting thing.

On March 1st, Bulleit released their latest product, a 90 proof rye whiskey with a grain bill of 95% rye and 5% malted barley, aged between 4 and 7 years. The product is said to be distilled at Lawrenceburg Distillers, the same distillery that produces Templeton Rye. So how does it stack up? Lets take a look.

Bulleit Rye pours a light amber color indicative of a much younger whiskey. It has aromas of dry spice, some cherry, tobacco, and a kind of yeasty ester that I can’t quite place. The taste is superb. Very crisp taste with a punch of peppery spiciness. The muted smokiness that is present in Bulleit’s bourbon is absent here, which is a little disappointing as it is something that I was expecting. A little caramelized toffee with some vanilla and oak flavors. The finish is long, with no sweetness whatsoever. I felt as if the mouthfeel was a little thin somehow, but all in all, an excellent rye whiskey at $32 here in WA. Cheers!

Rating: ★★★★☆

Vintage Cocktails #55: The Vieux Carré

This last Monday, at Tales of the Cocktail Vancouver, I attended several sessions, one of which was: Famous New Orleans Cocktails. Our next cocktail is one of these classic New Orleans treasures. Originally the signature drink of the Hotel Monteleone, this is yet another drink that for some reason or another faded off the map. There is reason to celebrate however, as it is once again being served at the Carousel Bar at the Hotel Monteleone.

The Vieux Carré
1 oz Rye Whiskey
1 oz Cognac
1 oz Sweet Vermouth
1/2 tsp Benedictine
2 dashes Angostura Bitters
2 dashes Peychauds Bitters

Vintage Cocktails #48: The Twelve Mile Limit

Our next drink was created by 1930′s journalist Tommy Millard to toast the boundary of U.S. territorial waters. Although prohibition was still in force, all it took was a little distance to free yourself from the laws that you disapproved of. That and a friend with a boat of course. Cheers!

Twelve Mile Limit
1 oz White Rum
1/2 oz Rye Whiskey
1/2 oz Brandy
1/2 oz Grenadine
1/2 oz Lemon Juice

Spirit Reviews: Templeton Rye Whiskey

When Prohibition outlawed the manufacture and sale of alcoholic beverages in 1920, many enterprising residents of a small town in Iowa chose to become outlaws – producing a high caliber and much sought-after whiskey known as Templeton Rye.

After many years, Templeton Rye is once again being produced by using the original Kerkhoff family recipe. While legally rye whiskey’s grain bill needs to contain only 51% rye, Templeton uses a mash bill of around 90% rye and 10% malted barley. The whiskey is fermented with a proprietary yeast strain, is double distilled, and is aged in new American white oak 53 gallon barrels for at least 4 years.

Templeton Rye pours a deep yellow-orange in color which belies its age. Its aromas start with the spice of the rye, along with some dried grass and brown sugar flavors. The taste is full of caramel, toffee, and allspice with a peppery finish that lingers on the tongue. There is really no alcohol burn to speak of, which makes this a great whiskey to sip neat.

If you are looking for a good whiskey to mix up those classic cocktails, a rye is what you want, and this particular one fits the bill perfectly. Currently Templeton Rye has very limited distribution, but hopefully that will be expanded soon. If you find a bottle, grab it. You will be glad you did. Cheers!

Rating: ★★★★½