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Archive for August, 2017

Rye Whiskey: The Perfect Fall Cocktail Companion

Are you a bourbon drinker who wants something different—but not too different? Pick up a bottle of rye. Drier-tasting than bourbon but with the same fall-friendly richness, rye whiskey is a great way to revitalize your drinking repertoire. In fact, rye whiskey is increasingly often the drink of choice for many whiskey connoisseurs. Up until recently, this historic American spirit was fading into obscurity. Liquor stores and bars usually stocked just a few old, dusty bottles. However, there has been a miraculous rebirth of the rye category, and drinkers now prize its big, spicy and brash flavors. So much, in fact, that today’s distillers are struggling to keep up with demand.

Rye has a lot in common with that other American whiskey, bourbon, and the two spirits are usually produced in the same Kentucky distilleries using similar methods. Both are typically made from corn and rye, but the ratio of ingredients is very different. Rye whiskey is made from at least 51%—you guessed it—rye, while bourbon is made from at least 51% corn. The higher percentage of corn makes bourbon sweeter and smoother. Both spirits are aged in new, charred, American-oak barrels.

The charred barrels and the spicy flavor of rye always make us think of fall, and now that the season is coming closer it is time to talk rye whiskey cocktails for fall. While you are making the necessary transitions toward the colder months, one thing that needs no alteration is your whiskey consumption. Surely you can imagine the leaves of the trees turning vibrant colors while you exchange your shorts for light and cozy sweaters. Just don’t forget to do it with a nice rye whiskey cocktail in your hand this fall.

Perfect Fall Cocktail Companion

Here are 3 Rye Whiskey Cocktails for Fall:

#1 – The Whiskey Chai

Ingredients:

  • 2 cinnamon sticks, broken into pieces
  • 20 black peppercorns
  • 16 whole cloves
  • 8 cardamom pods, seeds removed from the pod
  • 1 teaspoon ground ginger
  • Pinch of freshly grated nutmeg
  • 1 quart whole milk
  • 1/4 cup light brown sugar
  • 1 tablespoon loose black tea
  • 3 ounces rye whiskey

Method:

  1. In a spice grinder, pulse all of the spices to a powder.
  2. In a saucepan, bring the milk to a simmer. Remove from the heat. Add the spices, sugar, and tea and let stand for 10 minutes. Strain the chai into a bowl. Wipe out the saucepan.
  3. Return the chai to the saucepan and rewarm over moderate heat. Stir in the whiskey and serve hot.

#2 – The Boulevardier

Ingredients:

  • 1 ounce Campari
  • 1 ounce sweet vermouth
  • 1 1⁄4 ounces rye whiskey

Method:

  1. Add all the ingredients to a rocks glass filled with ice and stir to combine.
  2. Garnish with an orange twist.
  3. To serve the drink up, add all the ingredients to a mixing glass and fill with ice.
  4. Stir, and strain into a cocktail glass.
  5. Garnish with an orange twist.

#3 – Rye Whiskey and Marshmallow Simple Syrup

Ingredients:

  • 1 cup sugar
  • 1 cup water
  • 8-10 marshmallows
  • 6 ounces rye whiskey
  • A splash of single malt whiskey

Method:

  1. In a saucepan, heat water and sugar until sugar is dissolved. Add marshmallows and increase the heat to medium-high, stirring the marshmallows frequently until they are dissolved, about 5 minutes.
  2. Strain the marshmallow simple syrup into an airtight container (a bottle or mason jar work great here), removing the leftover marshmallow solids. Set aside to cool. Simple syrup will keep for 2 weeks and should be refrigerated.
  3. In a glass, add rye whiskey and a splash of single malt. Stir in 2 oz. of marshmallow simple syrup, or more to taste.
  4. Add ice, garnish with a toasted marshmallow, and enjoy!

Want to infuse more whiskey into the fall? Check out Brooks Grain’s favorite recipes here

Orange Manhattan

Christmas Burwell Manhattan

These are great…actually one of the house fav’s.

Here is what you will need

  • cocktail shaker
  • ice
  • dash of sweet vermouth
  • 1.5 oz bourbon whiskey
  • 1.5 oz Cointreau
  • dash orange bitters
  • dash maraschino cherry juice
  • 1 maraschino cherry, to garnish – well, make it 2

Mitch Morgan

Mitch-Morgan

The Mitch Morgan

-One shot of bourbon;

-One-half slice of cooked bacon;

-Combine ingredients, enjoy.

Yep.  That’s it.  The smoky bacon pairs wonderfully with the wood in the bourbon and makes a delicious garnish, and its fat cuts the bite of the alcohol with ease.  Put them together and you’ve found the perfect way to stay warm this winter.

The drink originates from Telluride, Colorado, specifically a BBQ and Bourbon joint called “Oak…The New Fat Alley.”  Telluride makes sense for this cocktails’ birthplace: know for cold, snow and mountains, the one-time silver mining camp has emerged as a destination ski resort town.  The Mitch Morgan speaks to the town’s hardscrabble roots (it’s easy to see a drink like this counting as breakfast for a miner) and it’s foodie/ski resort present.

One thing, however, is certain: The Mitch Morgan will warm your belly and put a smile on your face at the same time.  Time to stock up on ingredients before the snow cuts you off from the store.

Mint Julep

Mint julep

Ingredients
4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar

Directions
To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice.

Serve immediately.

Manhattan Italiano

Manhattan Italiano

2 ounces bourbon reserve
1/2 once Tuaca
1/2 ounce triple sec
6 dashes of Orange bitters
1/2 ounce of white sweet vermouth

 

Dark and Bloody Bourbon Mary

Bloody Mary

Dark and Bloody Bourbon Mary

1 teaspoon salt / pepper / paprika mix
2 ounces Kentucky Bourbon
2 large lemon wedges
1 tablespoon Bourbon Barrel Aged Worcestershire Sauce
1 can (6 ounces) campbell’s tomato juice

Blackberry Soda

Blackberry-Soda

Blackberry Soda

1.5 oz Ole Smokey Blackberry Moonshine
top off with soda water on ice

Rye Rocks

Rye Rocks

Locate your favorite whiskey glass
add ice
pour Rye

Enjoy

Bourbon Iced Tea

Rye Iced Tea
  • 3 cups fresh blackberries
  • 3/4 cup sugar
  • 2 tablespoons chopped fresh mint, plus mint sprigs for garnish
  • 6 good-quality black tea bags

Good-quality bourbon

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Bourbon Burger

Rye Burger

Burger Patties and Cheese:
30 ounces ground chuck (20 percent fat)
2 1/2 tablespoons bourbon (recommended: Bulleit brand)
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/4 teaspoons table salt
30 grinds fresh black pepper
6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings

Sauteed Onions:
1 tablespoon olive oil
1 tablespoon unsalted butter (European style)
1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
1/4 teaspoon table salt
8 grinds fresh black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup bourbon (recommended: Bulleit brand)

Buns:
Brioche hamburger-sized buns, halved
3 tablespoons unsalted butter (European style), at room temperature

Rye Sour

Bourbon Sour

2 oz bourbon whiskey
1 oz lemon juice
1/2 tsp superfine sugar
1 slice orange
1 maraschino cherry

Bourbon on the Rocks

drink

The Plan

Find a good bourbon
Select your favorite glass from your bar
Drop in a couple of cubes
Pour over ice
Savor

 

 

Classic Manhattan

drink

3/4 oz sweet vermouth
2 1/2 oz bourbon whiskey
1 dash  bitters
1 maraschino cherry
1 twist orange peel

Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir or shake gently so you won’t cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.

Perfect Manhattan

drink

2 oz blended whiskey
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 dash bitters

Shake with ice to chill, pour into a low ball cocktail glass, and garnish with a maraschino cherry.

 

Cara’s Feature

cara

750 JB White
1 can Concentrated OJ (Do not add water)
1 can Concentrated Limeade or Lemonade (Do not add water)
1 jar Maraschino Cherries. (I use DK Michigan Cherry since I don’t care for the Cherries)
2 Ltr Lemon-Lime Soda

Blend all ingredients together-place in freezer minimum 24 hrs.

**Once you remove from freezer, stir mixture from the bottom. Slight separation may have occurred during the freezing**