Saturday, March 2, 2024

salted rye

1 1/2 oz Rittenhouse Rye Whiskey
1 oz Dolin Blanc Vermouth
1/2 oz Amaro Montenegro
1/2 oz Zucca (Sfumato)
2 dash Angostura Orange Bitters
5 drop Saline (1:4)

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.
Two Saturdays ago, I ventured back to the online recipe flashcards for the Fall 2012 menu at the Dorrance in Providence, Rhode Island, where I became tempted by the bitter Manhattan variation called the Salted Rye. While the flashcards had the rye as Redemption, the restaurant's current website has it as Rittenhouse and attributes it to bartender Jonathan Dille. Indeed, the combination of Rittenhouse, Montenegro, and Zucca reminded me of the Mint Julep variation I created at Loyal Nine in 2015 called the Heat of the Moment, so it was time to try this one out. Once prepared, the Salted Rye welcomed the nose with orange and roast aromas. Next, a caramel-driven sip transformed into rye, smoky, clementine, and bitter herbal flavors on the swallow.

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