Thursday, June 28, 2012


2 oz Rittenhouse 100 Rye
1/2 oz Averna
1/2 oz Cynar
1/4 oz St. Germain

Stir with ice and strain into a rocks glass. Twist a grapefruit peel over the top and discard.

After the Snake in the Grass at Temple Bar, bartender Sam Gabrielli wanted to showcase a drink he created called the Valkyrie. Sam described how he was influenced by Evan Harrison's Peralta with its rye, Cynar, and grapefruit elements.
The twist's grapefruit oils filled the Valkyrie's aroma. The grapefruit oils carried over into the sweet sip along with malt and caramel notes. Next, the swallow started with rye followed by herbal notes, and it ended with a floral stonefruit flavor from the St. Germain. As the drink warmed up, the Cynar began to play a bigger role in the flavor profile.

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