July 10, 2014 – The Republic Steakhouse
2 oz. rye whiskey
3/4 oz. red wine, such as pinot noir
1/2 oz. black currant liqueur
1/2 oz. fresh lemon juice
Lemon peel for garnish
In a cocktail shaker filled with ice, combine rye whiskey, wine, liqueur, and lemon juice. Shake well and strain into an ice-filled rocks glass. Squeeze the lemon peel lightly to release its oils and run around the rim of the glass before adding to the cocktail as a garnish.
Cory Cuff, Four Seasons Hotel St. Louis
Off book. I didn’t ask what wine Ryan used, and I don’t know what rye. Okay… so this was near the end of the night and you’re lucky I wrote anything down at all. I wish the photograph could show how lovely this drink was… a gorgeous magenta hue that reminded me of sangria. This was a really dry drink; perhaps a bit more crème de cassis would have helped, or a slightly sweeter wine? Also, the poor thing may have been handicapped by the Cynar Cocktail I had before it. All that sweet might have shell shocked my taste buds. It did start to open up and taste better as it sat. I’ll definitely try this one again sometime.
A la nòstra! (Occitan)