Monday, November 25, 2013


1 1/2 oz Domaine Dupont Calvados
1/2 oz Rittenhouse 100 Rye
1 barspoon Maple Syrup
1 dash St. Elizabeth Allspice Dram
1 dash Angostura Bitters

Stir with ice and strain into a rocks glass with a large ice cube. Twist a lemon peel over the top.

For a first drink at Steel & Rye, Andrea requested the Lionheart. Bartender Ted Gallagher explained that the Lionheart was not named after one of Jean-Claude Van Damme's films as one server at the restaurant thought, and I was misguided in thinking about the Lion's Tail due to the whiskey and allspice dram in the mix. For the recipe was named after the Duke of Normandy in tribute to the Calvados in the drink.
The Lionheart shared bright lemon oil notes over the apple aroma. The rye's maltiness mingled with a vague fruitiness on the sip, and the swallow showcased the apple, maple, and allspice flavors.

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