Breaking from Bourbon to try a little Rye.
Went out to dinner with my brother at Pizzaiolo here in Oakland for his birthday. Hadn’t visited that place for a while – first time was soon after it was opened and it was crazy crowded and I was overwhelmed by the humanity and didn’t get to appreciate the food or drink. Reviews from friends and newspapers suggested/demanded that I should return, so return I did.
I had been bumping into the recipe for Vieux Carré a few times recently and had been eager to try it, but was waiting for my bourbon stock to drop down a little bit before I bought some rye.
The recipe that I do use is somewhere in between that provided by Gumbo Pages, Spirited Cocktails, Fine Cooking, and the Intoxicologist (unfortunately, her archives are down as of this writing). Erik Ellestad had a little fun with it at the Underhill-Lounge. I stayed with the basics.
1 oz Rye (Redemption Rye)
1 oz Cognac or Brandy (Raynal VSOP)
1 oz Sweet/Italian Vermouth (Martini & Rossi)
1/4 oz Benedictine
2 dashes Angostura Bitters
2 dashes Peychaud’s Bitters
Lemon peel garnish
Stir all the ingredients except the lemon peel in an ice-filled glass. Strain into a cocktail glass or rocks glass. Squeeze lemon peel over glass to release oils, and rub the rim before dropping it in.
Pizzaiolo used Redemption Rye for this, and boy do I like that whiskey! I had made this before with Bulleit Bourbon, which is still a solid option for most drinks, and even neat or on the rockts, but I’m keeping Redemption on hand from now on! It starts with 95% rye mash and is bottled at 92 proof and is delicious.
Some recipes call for a more flavorful vermouth – Punt E Mes or Carpano Antica Formula, but I would rather stay with the tamer Martini & Rossi to keep the complexities of the Redemption from being overwhelmed with floral and spice notes. There’s the Benedictine in there as well for that.
The Trophy Wife even enjoyed a sip of this, and she’s not so big on the browns or the spirit driving cocktails!