Archive for the ‘Rye’ Category

1.5 oz Rye
1 oz Mezcal
1 oz Sweet Potato Rosemary Shrub
0.5 oz Honey Syrup
0.5 oz Sweet Vermouth

Shake all ingredients well with ice, pout over crushed ice, garnish with a sprig of rosemary.

NOTES: One of my favorites from earlier in experimenting, it’s smokey and a little sweet, and surprisingly smooth for how much stiff, strong-flavored liquor is in it.


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1.5 oz Rye
1 oz Mezcal
1 oz Sweet potato & rosemary shrub (recipe below)
0.5 oz Honey syrup (recipe below)
0.25 oz sweet vermouth

Shake ingredients and pour over crushed ice.

NOTES: surprisingly tasty. Not overly sweet, smoky, and packs a pretty solid alcoholic punch. Would benefit from garnishing with rosemary for the scent, had I not used it all in the syrup.

Sweet Potato & Rosemary Shrub
1 small sweet potato
8 oz apple cider vinegar
6 oz light brown sugar
1 sprig rosemary

Peel and slice sweet potato into smallish chunks. Place in container and submerge in vinegar. Allow to sit [sealed] for 4 days, shaking daily. Strain 8 oz vinegar, and combine in saucepan with brown sugar and rosemary. Once boiling, simmer for 10 minutes, strain well and bottle. Good for a month if refrigerated.

Honey Syrup
8oz honey
8oz water

Boil together until thoroughly mixed, and bottle. Good for at least a month if refrigerated.

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2.5 oz Rye
0.5 oz Sweet vermouth
0.5 oz Dry vermouth
0.5 oz Strawberry basil syrup (here)
2 dashes Angostura bitters
Club soda
1 strawberry

slice strawberry and muddle in glass with bitters. Combine rye, vermouth and syrup in shaker. Pour over crushed ice. Top off with seltzer (not much. roughly 1 oz). Garnish with basil, preferably less sad looking than mine.

NOTES: Pretty tasty. Maybe muddle orange slice with strawberry next time.

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