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Category Archives: Rye whiskey

Bicentennial

Bicentennial

Bicentennial

July 2, 2015 – The Republic Steakhouse

Here we are again… a centennial event! The 200th “official” blog cocktail! The first centennial cocktail milestone was reached on September 25, 2014, aptly named The 100. I had the honor of working with Sean this time, with the idea of a melting pot of ingredients from different countries and using my very favorite cocktail, the Vieux Carré as a jumping off point. This is what we came up with, and I must say, it’s pretty dang good!

Bicentennial

3/4 oz. Kammer-Kirch Williams Birne pear brandy (Germany)
1 1/2 oz. High West Rendevous rye whiskey (USA)
3/4 oz. Gran Classico Bitter (Italian-like)
1/2 oz. Pimm’s No. 1 (United Kingdom)
1/2 oz. Cointreau (France)
2 dashes Bitterman’s Burlesque bitters
Orange twist

Stir in a mixing glass filled with ice. Strain into a chilled cocktail glass and garnish with orange twist.

A complex but balanced cocktail with very nice body. It is slightly sweet with a rather strong herbal and bitter bite and a nice orange nose from the twist backed up by the Cointreau. This is quite a powerful drink; I barely got through my second one before things went all warm and tingly.

Yet again, I absolutely MUST express my continuing and undying affection and respect for the men and women of The Republic. After almost a year and a half of opening those heavy wooden doors and walking in to smiles and greetings and hugs every Thursday night, this project has only become more fun and more satisfying. We’ve had “the gang” over for a crawfish boil and a couple of grill-outs, sharing laughter and liquor, and we’ve joined them for farewell get-togethers and general day-off letting loose. We have come to love these people, and they, us.

There were staff changes, most notably the departure of McKay after marrying his best girl, Christi, and the subsequent birth of Fletcher, who is Fletcher-ific to the extreme. Sean has moved on to Dallas. Luckily, his last night behind the bar was this same night of the Bicentennial. McKay has been back visiting and to pick up a shift here and there, and we hope to see Sean again as soon as he’s able to make it back. The replacement bartenders, Ben and Brandon, have been filling the gaps most admirably. Ryan and Zach are now the old hands and keep things running as smoothly as ever.

I’m looking forward to the next 100 cocktails (anyone want to suggest a 300-themed name?) and many, many more Thursday evenings… and the occasional Monday… sometimes a Tuesday… Wednesdays are good, too.

Repub_020715

The Lads – (left to right) Zach, Ben, Sean, Ryan, Chris, Brandon, and McKay

Ċirs! (Maltese)

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Posted by on September 14, 2015 in Brandy, Rye whiskey

 

Old Pal

Old Pal

Old Pal

April 9, 2015 – The Republic Steakhouse

Old Pal (Jonny Raglin, Comstock Saloon

2 oz. rye whiskey
1 oz. Campari
1 oz. dry vermouth
Lemon twist

Stir with ice in a mixing glass. Strain into a chilled cocktail glass and garnish with twist.

Willett 2-year rye and Dolin dry vermouth. Oh my goodness. After my run with gin drinks the week before, this drink was like coming home. I’ve missed you, rye my friend. As a variation of the classic Negroni, the rye’s rich spiciness, the vermouth’s sharp herbals, and Campari’s fruity, citrusy bitterness hit all the right buttons on my palate, so much so that I ordered another one right after for good measure.

Slaynt vie! (good health) (Manx [Gaelic])

 
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Posted by on May 23, 2015 in Lagniappe, Rye whiskey

 

Whiskey Seduction

Whiskey Seduction

Whiskey Seduction

July 10, 2014 – The Republic Steakhouse

Whiskey Seduction
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)

 
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Posted by on July 16, 2014 in Lagniappe, Rye whiskey

 

Carthusian Sazerac

Carthusian Sazerac

Carthusian Sazerac

July 3, 2014 – The Republic Steakhouse

Carthusian Sazerac
2 1/2  oz. rye whiskey
1/4 oz. green Chartreuse
Dashes of sugar syrup
Absinthe (rinse)
Lemon twist

Rinse cocktail glass with absinthe. Stir rye, Chartreuse, and syrup with ice in a mixing glass. Strain into cocktail glass and twist lemon over, dragging the peel around the edge of the glass.
Spice Bar & Grill (Cleveland, OH)

Sazerac rye and Mythe absinthe. This is a off-book riff on a traditional Sazerac that I found after I did some research on Chartreuse a while back. I had scribbled it on a Post-It note and stuck it in my book, forgetting where I saw it. When I thumbed across it tonight, I figured it was time to give it a try. I am SO glad I did! The green Chartreuse’s herbs and the rye’s spice made for a perfect combination, with the slightly bitter, citrusy lemon peel brightening up the whole thing. I had originally wrote down the addition of lemon bitters, which would have made it even better, I think. Unfortunately, lemon bitters weren’t available.

Made from grain alcohol aged with 130 herbs, plants, and flowers, Chartreuse is a French liqueur made by Carthusian Monks since 1737 according to the recipe in a secret manuscript given to them in 1605. Green Chartreuse (responsible for introducing the use of the same color term first documented in 1884) is 110 proof. Yellow Chartreuse is a milder, sweeter 80 proof.

When going back to old posts to see what I had already shared about Chartreuse, I found the link to the original Carthusian Sazerac recipe and moved it here. Sorry for the confusion!

Kasuutta! (Greenlandic)

 
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Posted by on July 9, 2014 in Absinthe, Rye whiskey

 

Brooklyn

Brooklyn

Brooklyn

June 6, 2014 – The Republic Steakhouse

Brooklyn
3/4 oz. vermouth rosso
1 oz. rye whiskey
Dashes marachino liqueur

Stir well in a mixing glass filled with ice. Strain into a chilled cocktail glass.

Again, the combination of brown liquor (Willet Family Estate rye) and vermouth (especially the delicious Carpano Antica vermouth rosso) is a winner. I’m also becoming a big fan of rye whiskey. The spicy rye, with a hint of mint that I had not noticed before, and the floral, sweet, fruity (bananas… I swear I smell bananas) come together perfectly in this serious cocktail.

Here’s some additional information about the vermouth. Although the Carpano brand is now produced and distributed by Fratelli Branca Distillerie of Milan, the original formula was concocted by Antonio Benedetto Carpano 91764–1815). In 1786, Carpano invented modern vermouth in Turin (where it continued to be made until the move to Milan in 2001), made from white wine added to an infusion of more than 30 varieties of herbs and spices.He believed vermouth would be a more suitable beverage for ladies than the local red wines. Vermouth proved so popular that soon his shop was open 24 hours a day. Carpano’s other contributions include Carpano Classico Vermuth, Carpano Bianco, and the original apéritif, Punt e Mes.

Cin cin! (Friulian)

 
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Posted by on June 9, 2014 in Rye whiskey

 

Rye Sour

Rye Sour

Rye Sour

May 30, 2014 – The Republic Steakhouse

Rye Sour
1 oz. lemon juice
1/4 to 3/4 oz. sugar syrup (or 1 barspoon sugar)
1 1/2 oz. rye whiskey
Stemmed cherry

Shake well over ice in a shaker. Strain into a sour glass and add cherry.

Willet Family Estate Rye. As predicted, this was a good drink. The more rye I try, the more I like it. The rye was slightly minty, a little spicy, and complemented the tart lemon juice. A dependable choice.

Rathima andu atene! (Kikuyu)

 
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Posted by on June 4, 2014 in Rye whiskey

 

Sazerac

Sazerac (Classic)

Sazerac (Classic)

April 4, 2014 – The Republic Steakhouse

Sazerac (original version)
1 sugar cube
Dashes Peychaud bitters (or Angostura)
1 1/2 oz. rye whiskey
1/4 oz. Pernod
Water or soda

Place bitters-saturated sugar cube into an Old Fashioned glass and crush with a barspoon. Add liquors and mix well. Fill with water.

Sazerac rye, Peychaud bitters, and Carpano Antica vermouth rosso. Also, rather than Pernod, Ryan used Mythe absinthe in an atomizer to mist the inside of the glass. I’m not sure why the recipe in American Bar indicates to add the Pernod with the other ingredients instead of following the traditional practice of “rinsing” the inside of the glass with absinthe. It might be because absinthe was still illegal when the book was written. I was very happy with what I got, regardless of method. Satisfyingly spicy, warm, herbal, and very slightly sweet.

The Sazerac has a very interesting history. In fact, it is sometimes called Americas oldest known cocktail. Lore has that it was originally developed in antebellum New Orleans and made with the Sazerac de Forge et Fils brand of Cognac brandy, which gave it its name. Some say that the phylloxera infestation that nearly wiped out the French wine industry in the nineteenth century caused the switch to rye whiskey.

Another somewhat embarassing confession: I lived in Louisiana for six years, spent a LOT of time eating and drinking in New Orleans, and never tried a Sazerac. I had read about them, and I’ve always been intrigued by the history. Now that I’ve tried it, it will definitely go into my rapidly expanding rotation.

Laissez le bon temps rouler! (Cajun)

 
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Posted by on April 7, 2014 in Rye whiskey