IMBIBE

Ryesenberg Rye - Concept Packaging

New from Israeli designer David Riesenberg comes a brilliantly nuanced piece of concept work concerning his own brand of imaginary rye whiskey. Despite the obvious aesthetic advantages to Mr. Riesenberg’s design, it yields a great deal of ethos as well. Suitable for small run premium batches, according to the designer, “the label is a piece of the actual barrel the whiskey was aged in. Following a process of drying, pressing and silk screening the label is attached to the bottle and can be removed to be used as a coaster or simply as a collectible once the bottle goes dry. Each piece is naturally unique, maintaining the black color from the charring process and slight aroma.” David’s concept includes some nifty OOH pieces as well including a branded coaster. Now if only it could get manufactured in reality!  

Recipe: Sazerac

I’ve been holding off on this recipe for awhile since it’s a little complicated and such an infamous drink that I wouldn’t want to spread any misinformation about the proper preparation. However, recently the Sazerac has become my cocktail of choice. In the world I currently inhabit, one of pre-fabricated neo-speakeasies, Lower East Side tiki bars and copious Milk and Honey knock-offs - every cocktail I encounter tends to cost at least upwards of $12. This fact is ridiculous, yet I must accept it as a truth of fine drinking in New York City. Thus, I like a little more “bang for my buck,” drinks that require actual effort to mix and don’t just taste like a $15 Cosmopolitan alternative. The Sazerac provides exactly that. The drink is exotic, comes with a ritual and rich historical narrative as well as incredible potency. Without further adeiu, this is what you’ll need:

1 1/2 oz Rye Whiskey

1/4 oz Absinthe (St. George or Lucid will do) OR Herbsaint 

3 dashes of Peychaud’s Bitters

1 lemon peel 

1 sugar cube 

Now for the preparation. Take one heavy, crystal old-fashioned glass and fill it with cracked ice. In a second glass, muddle the sugar cube with the bitters. Allow to sit for a moment before pouring the Rye into the sugar/bitters mixture. Now, empty the first glass of ice and quickly pour the absinthe in, swirling it around vigorously to coat the sides of the glass with the liquor and then discard the remaining absinthe. This is called an absinthe (or Herbsaint, if you’ve decided to go the less dangerous route) “wash” or “rinse” and will give the glass a distinct taste and smell of the notorious green fairy without overpowering the cocktail. Now, pour the rye into the glass, run the twist of lemon along its rim and then drop into the cocktail, served up (the drink will be cold due to the ice that has previously chilled the glass).

Substitutions for this cocktail, which has often been debated as the world’s first, include the obvious use of Herbsaint (an Anis-flavored liquer) if absinthe isn’t available and the use of Cognac if Rye doesn’t sit well with you. No matter how you do it, as long as you use quality ingredients and keep the proportions correct, this drink is incredibly complex, rich and delicious - a true cocktail. 

Enjoy, and imbibe responsibly.

Recipe: Double Standard

Also known as the Double Standard Sour, this drink’s not only pretty (and impressive to make), but it also packs quite a punch. Make sure to get the proportions right on this one, for overloading it with any particular ingredient (something I tend to do) can easily push this cocktail over the edge and into “too strong” territory. 

Here’s the recipe:

1 oz fresh lemon juice 

1/2 tsp sugar

3/4 oz rye or Bourbon whiskey (depending on your taste)

3/4 oz gin 

1/2 oz grenadine or raspberry gomme* 

Shake all ingredients together in a cocktail shaker loaded with ice,  strain and garnish with an orange slice and maraschino (or home-candied) cherry. 

What’s this raspberry gomme thing, you wonder? Well, it’s not particularly hard to make and does, indeed, make this cocktail perfect - however, it’s hard to put together when raspberries aren’t in season. The gomme is merely lots of fresh raspberries muddled in simple syrup - almost a homemade grenadine, but a lot less saccharine. The gomme adds a really nice sweet and sour finishing punch to the drink, so if you can get your hands on the goods, I’d recommend trying to whip it up.

As always, use good-quality liquor for best-quality results. 

Imbibe responsibly. 

Recipe: Old Fashioned

The Old Fashioned is considered by many to be closely tied to the origin of the term “cocktail,” making for an excellent first recipe post. The story of the birth of the Old Fashioned is dubious - however, the folklore goes that the first use of its name referred to a bourbon drink served in the 1880s at a gentlemen’s club in Louisville, Kentucky called the Pendennis Club. The recipe is said to have been invented by a bartender at that establishment and popularized by a club member (and bourbon distiller) Colonel James E. Pepper. Eventually, the Colonel made his way North and introduced his favorite libation at the Waldorf-Astoria’s famed hotel bar in Manhattan. The rest, as they say, is history.

The Old Fashioned was presumably named after the short rocks-glass that it is served in, often referred to as an “old fashioned glass.” 
So - what exactly goes into this truly original cocktail? Well, there are a few “must-haves” which include:

                     1-2 parts scotch whisky, rye whiskey or bourbon
                     1 sugar cube
                     2-3 dashes of angostura bitters
                     1 orange wedge and maraschino cherry to garnish

This combination, essentially, makes for the classic chemistry of the drink. The devil is in the details, however, and purists often get into arguments when it comes to how to properly accessorize an Old Fashioned. Some use seltzer water to top off the drink. Some garnish with a variety of citrus fruits (this tends to be a West Coast thing and can be called a San Diego Old Fashioned). Some use maraschino syrup or simple syrup in lieu of the sugar cube. All of them claim to be right.

The fact is, you can make it any way you want, but my preferred technique for this cocktail comes from the classic 1948 guide The Fine Art of Mixing Drinks, an essential tome of 6 recipes penned by noted New York lawyer and liquor enthusiast David A. Embury. In my mind, he’s the OG “mixologist.” From The Fine Art:

Pour into one old-fashioned glass 1-2 teaspoons simple syrup and add 2-3 dashes of angostura bitters. Stir with a spoon to blend, then add about 1 oz whiskey. Add 2 large cubes of ice (can be cracked but not crushed). Fill glass about 3/8” to the top with whiskey and stir again. Twist an orange peel and drop in the glass. Stir. Garnish with a speared maraschino cherry.

As you can tell, Embury took the actual “building” of the cocktail very seriously and emphasized slow stirring and incremental additions of the spirit. Any way you cut it, as long as you treat this historic recipe with respect and use the best liquids and garnishes available (Embury was famous for stating that a drink is only as fine as its least premium ingredient) - you’ll end up with a classic concoction sure to both impress and refresh.

Imbibe responsibly.