Wry Grin

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Wry Grin

I’ve purchased a bottle of Bulleit Rye Whiskey at the recommendation of a friend.  I was shifting through my copy of Vintage Spirits and Forgotten Cocktails, (the book that honestly started all this mess to begin with) and found that with my current bar stock the next best thing to add would be a good rye.

Rye Whiskey makes an appearance in at least 10 drinks in the book and of the other likely candidates was the only one I hadn’t tried yet.  At the above mentioned friend’s birthday a bottle was around and making some fantastic manhattans.  I had already run through the stock of cherry liqueurs that I had brought for the purpose of making hard cherry limeades and had a few odds and ends left around.  This drink was the result and it has been a smash hit ever since.

1oz Limeade
1 1/2 oz Rye Whiskey
2oz Maraschino syrup

Shake, strain into glass over ice.

The flavor has been likened to a jolly rancher, which to my mind simply means sweet but if done properly you get more than a nice dash of both cherry and rye flavors without a lot of burn.  Alcohol flavor about 1/10.

Limeade

One of the things I’ve been doing most recently is playing around with lime juice.  Personally I consider it a lot more flexible than say lemon or grapefruit juice.  In the citrus family I think only the orange has a better claim to fame.

Sadly there are some things that full on lime juice will not really support and that sweet and sour mix doesn’t need.  I’m a big proponent of making things yourself where you can.  If there is a question of volume, need, frequency or speed I can always see buying what you want but if you have the time to prep, the freshest and best ingredients are the ones you make yourself.

So in that vein I went looking for a good way to make limeade or sour mix in very small quantities, say 1 glass at a time.

My own proportion finally worked out as 1 part each of lime juice, simple syrup and water.  It gives you a nice lime flavor without being too sweet or too sour.  Add another equal part lemon juice and you have sour mix ready to go.  For a single glass an ounce of each is right on the mark.

When i’m mixing for a party I keep a pour bottle of lime juice and a squeeze bottle of limeade ready to hand.  The limeade cuts out the more offensive portions of the base lime juice for when you need something to blend out the alcohol flavors but you don’t exactly want a fully sour drink.