At Burning Man last year I was turned onto Bulleit bourbon. When I read up on it, I was surprised to find it has a rye content pushing 30% It’s therefore not a true rye but it’s less sweet than your typical bourbon.
Had to bump this thread. Am currently cooking dinner, and as is my custom, went to drink my nightly (one) beer.
Doh! Out of beer!
Wait, there is the bottle of Copper Fox Rye, under the counter.
This stuff rocks. That is all.
That’s what I was going to say… high-rye bourbons are sort of the best of both worlds.
Well that explains it. I think it was the first “whiskey” I purchased.
Try their single malt called Wasmund’s it also rocks. Copper Fox is the distillery, it is also the name of an antique shop right next door that they used to own, but recently sold.
Tried my first Rye (Jim Beam 'cause it was the only one the store had). Now I’d like to make a classic Manhattan. I know the recipe: rye and sweet vermouth. What are good brands of each to use. I also like whisky with 7up. How does that work with rye?
I do like rye with seven up and a dash or two of Angostura bitters from time to time. It’s basically a riff on Wisconsin-style Old Fashioned sweets. (The Old Fashioned is another classic rye cocktail, although it’s long since usually been made with bourbon.)
I’m not a fan.
Martini and Ross is the cheapest vermouth you should ever buy.
It’s not just rye and vermouth. You have to have bitters for a true Manhattan.
I like mine on the sweet side, so:
2 measures good rye
1 measure sweet vermouth
Stir with ice until chilled. Pour into a cocktail glass that has had 3-4 dashes Angostura bitters added. Garnish with a marischino cherry or three.
A good stiff rye and ginger is a thing of beauty.
Next question?
Rye: Use a mid-to-upper scale label such as the Michter’s 10-year or the Pappy Van Winkel. The Rittenhouse bonded will do in a pinch.
Vermouth: Carpano Antica.
You also want to add a dash or two of orange bitters.
Start with a 1:1 ratio of rye:vermouth (that’s the old-school proportions).