Tag Archives: RYE WHISKEY

A Cocktail A Day: 4/29/18

Peach brandy, blood orange amaro, orange bitters, lemon juice & chili-lime hot sauce (as well as rye whiskey, but could be tequila.) Avocado, cilantro & salt to garnish.

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Filed under A COCKTAIL A DAY, CILANTRO, RYE WHISKEY

Drinks At Brazill’s

Last night I had dinner and drinks at Brazill’s on Main in Westfield, N.Y.

It was my second time at the restaurant, and it was as great an experience as my first visit — if not better.

I had a rye Manhattan to start:


I also had a bourbon & cider drink:


Even though it’s within Chautauqua County, Brazill’s is a bit of a hike from Jamestown — and I don’t get there often enough because the place is open the same hours as when I’m usually working at my restaurant.

Last night was a bit of a surprise night off though, and I tried to make the most of it.

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Filed under BARS, BOURBON, RYE WHISKEY, WESTFIELD

Happy Birthday, Lillian Gish!

STARS AND SPIRITS

Cocktail: The “8 East 83rd” Cocktail
Inspiration: Actress Lillian Gish
Base Ingredient: Rye Whiskey
Why today? Gish was born Oct. 14, 1893.
Origin: Nicholas Horton — Bar Noir, Beverly Hills
Cocktail Groupings: Old Hollywood, Actresses & Calendar Cocktails

Once upon a time the actress Lillian Gish was on par with the likes of Mary Pickford.

Today is the actress’s birthday. She was born Oct . 14, 1893.

She’s far from forgotten today, but in terms of a cocktail legacy there’s no actual drink named after Lillian Gish.

However, a California bartender did create something in 2012 as an homage to the actress — and the drink received a write-up in The LA Times. I’ve copied the recipe below comes from that newspaper article:

The “8 East 83rd” Cocktail
An homage to Lillian Gish

By Nicholas Horton
Bar Noir, Beverly Hills

INGREDIENTS
•1 1/2 ounces rye whiskey
•1 ounce simple syrup
•1/4 ounce fresh lemon juice
•2 1/2 ounces Earl Grey tea

PREPARATION
Mix ingredients in a shaker and serve on the rocks in a tea pot.

Thirsty for more?
There are dozens of cocktails named after actors and actresses, and I’ve written about a few of them here:
•Charlie Chaplain — (Link)
•Clara Bow — Link)
•Fay Wray — (Link)
•Ginger Rogers — (Link)
•Lauren Bacall — (Link)
•Mary Astor — (Link)
•Mary Pickford — (Link)

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Filed under BIRTHDAYS, COCKTAIL CALENDAR, OLD HOLLYWOOD

National Whiskey Sour Day

I read on Good Spirits News that today is National Whiskey Sour Day!

As with all these random-seeming drink holidays, I won’t put up too much fuss or question its origin — as any reason to celebrate a cocktail is reason enough!

Whiskey Sour

About This Cocktail:

For my Whiskey Sour pictured above, I used Woodford Reserve:

Ingredients:

•2 oz rye or bourbon or other whiskey of preference. I actually used 2 oz of Woodford Reserve bourbon, which has a lot of rye in its mash bill.
•.5 oz simple syrup
•.5 oz fresh lemon juice
Preparation:

Shake all ingredients over ice and strain into a rocks glass over fresh ice.

Some recipes for the Whiskey Sour cocktail call for an egg white, as a lot of old sours recipes do… But a lot of recipes these days list egg white as “optional.” I didn’t use egg white in the drink pictured above, but you’ll find it listed in some of the recipes I linked to in this post.

  

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Filed under BOURBON, COCKTAIL CALENDAR, COCKTAIL RECIPES, RYE WHISKEY, WHISKEY

Customer Appreciation Post — The Blinker Cocktail

Here’s a photo of a cocktail I made for LochNessie last night:

 A classic Blinker cocktail:

This drink is one I have saved in my Highball app.

Highball is a really great app for saving cocktail recipes. It’s easy to use, it’s pretty minimalist and it allows you to save and share your recipe cards.

Here’s my recipe card for The Blinker:

 

When I made the Blinker last night, I didn’t stick exactly to the recipe.

I didn’t use grenadine for the drink, as the only grenadine on hand was the typical pre-packaged grenadine full of sugar and preservatives and whatnot.

Instead, I used a grenadine-style simple syrup comprised of Pom Pomegranate juice and my restaurant’s housemade simple syrup.

It’s not a full-blown grenadine, as it’s missing a few ingredients and flavor components, but it’s a start — and it’s a nice flavored simple syrup to have on hand.

Here’s a link with more info about Jeffrey Morgenthaler’s method.

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Filed under APPS, COCKTAIL RECIPES, CUSTOMER PHOTO, GRAPEFRUIT, GRENADINE, HIGHBALL APP, PHOTO POST, RYE WHISKEY, SIMPLE SYRUP, WHISKEY

Notes From The Farm To Table

Last night I tended bar at the Athenaeum’s Farm-To-Table Dinner.

Although I was tending bar, I was only making three specialty cocktails — all from a limited menu of drinks which used locally-sourced ingredients:

  
The meal was prepared by Chef Travis Bensink of the Athenaeum Hotel’s Heirloom Restaurant and Chef Julie Scheira of Forte in Jamestown.

I feel really lucky today to have been a part of the event yesterday. I learned a lot and met a lot of great people. The chefs helped me throughout the process, from the first brain-storming sessions to the last-minute details of setting up. My wife was super supportive and helped me throughout the several hours of set-up yesterday afternoon.

There are a lot of great local businesses which specialize in certain food items, and it was nice to see the spotlight on them. For myself, I was just really happy to have a chance to challenge myself and work within a different set of parameters doing stuff that’s a little atypical of traditional bar service.

But enough blathering. Here are a few more photos from the event:

  
One of the courses came paired with a beer from Five and 20 Spirits & Brewery:

  

In addition to the theee cocktails I was making before the dinner, I did create a cocktail to pair with the chicken & waffles course.

I’ve got to give a big thanks to the Southern Tier Brewing Company for giving us a firkin of their one-off kettle sour beer, which used all local ingredients.

The beer was so tart and funky that I wanted to use it in a rum sour, which I made with blackstrap rum, lemon juice, lime juice, falernum syrup, simple syrup and, of course, a hefty pour of the kettle sour beer from Southern Tier Brewing Company.

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Filed under BEER, BRANDS, CHAUTAUQUA INSTITUTION, COCKTAIL MENU, CRAFT BEER, DISTILLERIES, ORIGINAL COCKTAIL RECIPE, RYE WHISKEY, WESTFIELD

Prepping Special Cocktails

Prepping cocktail garnishes for the Farm-To-Table dinner tonight at Chautauqua Institution: 

The pre-dinner menu:

  • The Chautauqua Sparkler — Strawberry & jalapeno infused tequila with strawberry simple syrup, soda water and fresh lemonade.
  • Rhubarb Sonic — Rhubarb infused locally-made vodka topped with soda & tonic and finished with The Bitter Truth’s Grapefruit Bitters.
  • The Duck Hunter — A mint julep made with smoked simple syrup and a duck fat infused locally-made rye whiskey.

And paired with the third course:

  • Kettle Sour Cocktail — A beer cocktail with blackstrap rum, lemon juice, lime juice, falernum syrup, simple syrup and a kettle sour beer from Southern Tier Brewing Company.

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Filed under BARS, COCKTAIL MENU, GARNISHES & OTHER EDIBLES