Van WyckI opted for the Amer Picon instead of the much drier Angostura Bitters for the recipe reminded me of a Brooklyn with vanilla liqueur instead of Maraschino. For the vanilla, I opted for the Navan on my shelf which the Grand Marnier company decided to later discontinue; I have heard that Licor 43 will work in a pinch if there is no crème de vanilla proper available, and vanilla syrup would not be out of place either. Once prepared, the Van Wyck gave off a vanilla-accented rye aroma. Next, dry malt on the sip gave way to a whiskey swallow with a bitter orange-vanilla finish. I could not help but think that the drink could be improved by using an older whiskey where the barrel would impart a greater range of complementary vanilla notes; since most ryes are young, perhaps an older Bourbon would work. The second was that the modifiers needed to be boosted for flavor purposes, so I ended up adding another barspoon each of Navan and Amer Picon to approach my preferred Brooklyn structure. The result was much more distinctive although out of the boundaries for this event's rules. While I do enjoy dry gin, sherry, Madeira, and rum drinks, for some reason, it is not as enjoyable to drink dry whiskey drinks. Also, I could have utilized the Angostura Bitters and made the 10% of the drink the crème de vanilla, but I thought that the Amer Picon would give a bit more depth.
• 3/4 Rye (2 oz Michter's Straight Rye)
• 1/4 French Vermouth (3/4 oz Noilly Prat Dry)
• 1/2 tsp Crème de Vanilla (1/8 oz Navan --> later 1/4 oz)
• 1 dash Picon or Angostura Bitters (1/8 oz Amer Picon --> later 1/4 oz)
Stir with ice and strain into a cocktail glass.
So thank you to Nick for hosting Mixology Monday for teaching us to cleanse our palates and (re)learn to appreciate the drier side of things. And thanks to the sugar-free/light participants this month who keep Mixology Monday stirring and shaking away every few weeks!