Wednesday, August 3, 2011


3/4 oz Rittenhouse 100 Rye
3/4 oz Carpano Antica Sweet Vermouth
3/4 oz Campari
3/4 oz Lime Juice
1/2 tsp Rich Demerara Syrup (2:1)

Shake with ice and strain into a highball glass filled with fresh ice. Top with Fentiman's Ginger Beer, add a straw, and garnish with a lime wheel.

Saturday evening during Tales was the Imbibe Magazine happy hour that featured Citizen-Worcester's Dave Delaney and Teardrop's Dave Shenaut serving up the winning and runner up cover drinks, respectively. Unfortunately, Delaney's Charentes Shrub ran out before I got there; however, luckily Shenaut still had enough ingredients to make me his Souracher.
The Souracher's lime wheel garnish contributed greatly to the drink's aroma. Next, the sip was a combination of grape and lime flavors, and this was chased by rye and Campari on the swallow with a lingering ginger zing. Overall, the Souracher was a refreshing drink that was much like a citrus-ginger 1794 highball.

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