4 ways Rye Whiskey is going against the grain.
The rye whiskey renaissance has led to a new batch of American distillers breaking established rules and foraging ahead with forward-thinking spirits.
Revolution Rye (Mad River Distillers, Warren, VT, $50). Three rye varietal grains, a portion of which is malted and roasted “chocolate” rye, create deep toffee and orange peel flavors.
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Our demerara-based rum takes on a new dimension. After careful aging in a mixture of toasted and charred barrels, the rum is finished in Pedro Ximenez sherry casks, imparting nutty and smoky aromas and flavors. Limited quantities of PX Rum are available at our Burlington, VT tasting room.
Put the bitters on the sugar cube and place in the bottom of a champagne glass. Add Malvados and top the glass with sparkling wine.
Serve over ice and garnish with lemon.
Stir maple syrup, bitters and Malvados over ice. Strain into a rocks glass over ice. Garnish with apple or an orange swath.
Shake with ice and strain into a coupe glass.
Stir all ingredients with ice until just chilled then strain into a double rocks glass over a large cube of ice.
Roasted Pineapple Syrup:
Slice 1 Pineapple into 1” chunks. Spread on a baking pan and roast at 400 degrees for 30 minutes until deep yellow and brown spots are starting to appear. Transfer pineapple to a pot and add 2.5 cups of sugar and 1 cup of water. Bring to a boil, cover and simmer for 10 minutes. Strain syrup and keep refrigerated in an airtight container for up to 1 week.
Put rum, simple syrup and lime in a shaker with 4 mint leaves and ice and shake hard. Strain into an ice filled glass and float .25 oz of Fernet Branca on top. Garnish with a mint leaf.
Shake over ice and strain into a rocks glass over cinnamon dusted ice cubes. Garnish with lemon zest and cinnamon stick.
Courtesy of Juniper, Burlington, VT
Shake all ingredients and strain over ice into a rocks glass. Top with ginger beer and garnish with a sliced strawberry.
Combine all ingredients except orange twist in a pitcher and stir. Pour over ice into a rocks glass and garnish with the twist.
Shake and strain over ice into a highball glass. Top with ginger beer and garnish with a lime wheel.
Shake vigorously over ice and strain into a snifter. Garnish with cocoa powder and Alice & The Magician Birthday Cake.
Courtesy of Juniper, Burlington, VT.
Shake ingredients over ice vigorously for 30 seconds. Double-strain into a champagne flute. Top with 1 oz. of prosecco. Garnish with an orange peel.
Add ingredients over ice. Stir well and strain into a coupe glass. Garnish with an orange peel.
Stir all ingredients with a pinch of mint. Strain and serve over ice, top with club soda if desired. Garnish with mint.
Created by Ashish at the Russell House Tavern, Boston.
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