Rye whiskey has long been virtually disappeared from the market. But in recent years more and more producers have once again – partially also because of the cocktail renaissance – concentrated on this style of whiskey and so it became popular again. So what are your opportunities to use it in a drink?
There are certainly plenty of options: Whether in an Old Fashioned or as a classic julep, whether as Rye Sour (i.e. a modification of the Whiskey Sour) or in a Manhattan, the possibilities are of course endless. So it hardly surprises that rye whiskey appears in many recent recipes and has thus completed a bridge to the recipes of the early days of bar culture.
In today’s drink the Rye goes hand in hand with one of his favorite partners: the cherry. Specifically with kirsch, a spirit which can be very interesting as a cocktail ingredient if you use a good quality. Together with a little lemon juice, sugar syrup, Angostura and a little soda you’ll get an extremely complex and delicate fizz with a really marvelous taste: The Rye and Cherry Fizz. The recipe originates from the book “Cocktailian – Das Handbuch der Bar” and was created by the authors themselves. Unfortunately, I do not know exactly who of them has created the drink. So if anyone knows, please let me know in the comments section.
But now the recipe of this beautiful drink:
4 cl Rye Whisky
2 cl kirsch
2 cl sugar syrup
3 cl lemon juice
about 4 cl Soda
1-2 Dashes Angostura bitters
Preparation: Shake all ingredients except the soda water vigorously on ice and strain into your chilled glass (the glass itself contains no ice since we’re dealing with a fizz and not a Collins). Top the drink with soda and rub some nutmeg on top (see below).
Glass: Highball or Fizz
Garnish: lemon zest, pickled Griottines cherry and freshly grated nutmeg
Buying sources: You’ll probably have to visit a specialized retailer in order to get your hands on a quality kirsch and a rye whiskey. The other ingredients will likely be available at any supermarket or of course online.