1 oz Sagamore Rye (Templeton)
3/4 oz Manzanilla Sherry (Tio Pepe Fino)
1/2 oz Honey Syrup
3 dash Peychaud's Bitters
Stir with ice, strain into a rocks glass rinsed with Laphroaig Scotch and containing ice, and garnish with an orange twist (lemon twist).
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
Posts
2 comments:
What do you think the drink is getting from the two different ryes? We often see multiple rums, but I don't know if I've seen multiple ryes before!
I've seen it Death & Co. recipes and other before. I definitely pick ryes by how I want it to shine or the other ingredients -- like using a softer rye like Old Overholt to allow the Picon in a Brooklyn to sing or using a hotter and more aggressive rye like Rittenhouse to cut through sweeter ingredients. There are variations in rye content, barrel notes, yeast flavors, and balance, so I could see using two. Also common when a brand ambassador want you to use their product but using it as the sole spirit would kill the pour cost so it is split with a cheaper one.
Post a Comment