This month is my first Mixology Monday, and somehow it works out just right for me. This round is hosted by Sonja over at Thinking of Drinking who has picked the theme of absinthe. Personally, I love the use of absinthe in drinks, but it is definitely an ingredient where a little can go a long way. I’m also fortunate enough to have a distiller locally, Pacific Distillery that makes an excellent absinthe for both mixing and drinking as a drip. It’s always nice to be able to support someone local to you and who is also making a really great product.
Recently, I worked very briefly at Emmer and Rye, a new local and seasonal restaurant here in Seattle and I made up a new signature drink for them. The name of the drink is a study in unintended consequences. One night the chef was sitting at the bar at Vessel – where I am still working, and asked if I had come up with a name for the signature drink yet. Not being serious I gave him a punny answer. I didn’t know he was being interviewed at the moment and he sent it off to the reporter. Much to my chagrin the name stuck. Ladies and gentlemen, I present the Rye-se and Shine.
The Rye-se and Shine is meant to be a smooth introduction to rye based cocktails. Absinthe is meant to provide a complement to the spice of rye, and all of the sweetness in the cocktail is provided by sweet vermouth. It’s a very easy drinker, and actually I think it gets better as it comes back up to room temperature, really letting all of the flavours play together.
Rye-se and Shine
1 1/2 oz Rye Whiskey
1/2 oz cognac
3/4 oz sweet vermouth
1 barspoon Absinthe Pacifique
2 dashes Peychaud’s Bitters
1 dash Regan’s Orange Bitters
Combine over ice and stir, serve up in a cocktail glass, garnish with a rye soaked cherry.