If you've had this kind of exchange, congratulations, you are a fellow member of the Rye Whiskey Fan Club.
True to the classic, it combines rye whiskey, Peychaud bitters, Angostura bitters and a dash of sugar, garnished with a lemon peel.
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In fact, the company also launched an excellent rye whiskey in 2011.
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Rye whiskey may be old America's first, they say, was distilled at Mount Vernon in the 1790s but rye beer, at least in this country, is a new idea.
Just last month, the bar upped the ante by introducing their Vieux Carre cocktail, which pairs cognac and rye whiskey with a side of toasted Colombian giant ants and Mopani worms.
In Los Angeles Drago Centro serves three prohibition era-inspired cocktails from Beverage Director and Sommelier Michael Shearin and Head Bartender Jaymee Mandeville: The Algonquin, created at the famed NYC hotel around prohibition, includes rye whiskey, dry vermouth, and pineapple juice.
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Bill Welter, an ex-banker and passionate golfer who got the distilling bug while living in Scotland, makes vodka, bilberry gin, rum, rye and whiskey in Michigan.
It has a slight fruitiness, just a hint of citrus, and the unique taste rye brings to the whiskey equation (think rye bread) but the smoothness is the selling point.
It wasn't until the early 2000s that it became repopularized thanks mostly to craft bartenders who liked rye's robust flavors in cocktails, as well as its historical accuracy rye was the original whiskey in classics like the Manhattan and the Sazerac.
George Dickel rye is ultra-smooth, which I have to attribute to the chilling and charcoal filtering, The rye itself comes from Indiana, the whiskey is chilled before filtering, and it is unbelievably free of harsh notes.
This new rye comes from an old hand at making whiskey, George Dickel.
Where bourbon is primarily made of corn, giving the whiskey a smooth and sweet flavor profile, rye is at least 51% of its namesake grain, lending it a spicier, fuller bodied, angular taste.
Today, for the first time in nearly a century, rye is popular again, mostly because American drinkers are demanding classic cocktails made according to their original recipes, and most whiskey cocktails (including the Manhattan) called for rye.
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