Booze

Weekly Drink Me Recipe: Ryes & Shine

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We here at BAS Headquarters are always thinking of new awesome things to bring to you, our dear (and depraved) readers.  So with this in mind we’ve teamed up with the fine folks over at Drink Me Magazine to bring you a new drink recipe every Thursday.  That way you can make yourself a little special sumptin-sumptin to aid you in your weekend wickedness.

ryes

The Weekly Drink Me Recipe: Ryes & Shine

By Patrick Poelvoorde

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Hello dreamers and scallywags. A few days ago when I was drinking smuggled Havana Club (the classy way, straight from the bottle), I started thinking of my youth. Autumn will always remind me of rustling leaves, brisk days, bonfires with friends and the trips we would take to a local orchard to pick apples. The crunch of that first ripe forbidden fruit always sends my mind a reelin’. So, for today’s concoction we will be combining fresh apple juice, a caramelized simple syrup, rye whiskey, bitters and a little lemon juice. The finished product imparts all the easy pleasures of fall as seen through a child’s eyes, except with whiskey. For those who haven’t tasted rye, bourbon’s dry and spicy cousin, it’s an amazing liquor for which many classic libations have been based. Rye whiskeys must, by law, be made of at least 51% rye, which gives the product its fruity and piquant character.

Caramelized simple syrup is a fun and crazy ingredient to make. You almost feel like some sort of mad chemist creating sweet, sweet lava. I’m not gonna lie: This is dangerous. But then again isn’t everything worthwhile a bit risky? So let’s grab our Bunsen burners and get smashed, shall we?

Ryes & Shine $3/drink, 12 servings

750 ml Rittenhouse Straight Rye 100 Proof  $19
10 oz bottle Angostura Bitters $12
32 oz apple juice $3
4 oz lemon juice $1
1.5 cups sugar $1
1 apple $1

Caramelized Sugar Recipe
This will take two pots, the first of which is used to boil 1.5 cups of water. In the second, add 1.5 cups of sugar and set to medium heat. Stir with a wooden spoon until the sugar starts to melt. It will get a bit chunky at first, but after about 5 minutes it will liquefy and darken. At this point we must add the hot water, SLOWLY, as the sugar will start to bubble and solidify like a volcanic eruption. Be careful, this will burn you like magma. As the blistering of the sugar subsides, you will have to keep stirring as the sugar will somewhat congeal, though it will dissolve in the liquid after a few minutes. Once the sugar has completely dispersed, set aside to cool to room temp.

Cocktail Recipe
Step 1: In a cocktail shaker add 2 oz of Rittenhouse Rye, 1.5 oz apple juice, .75 oz caramelized simple syrup, .25 oz lemon juice and 2 dashes Angostura Bitters.

Step 2: Toss in some ice.

Step 3: With a bar spoon, stir like James Dean, smooth and cool.

Step 4: Strain into a chilled martini glass and add a thin slice of apple.

Step 5: Taste the happy.

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Patrick Poelvoorde - Hedonist Barkeep

Patrick Poelvoorde - Hedonist Barkeep

Originally hailing from various hitching posts and one-horse towns
throughout the Midwest, at 20 Patrick took a leap of faith and bounded
westward. But, unlike in the movie industry, he took a wrong turn and wound up in Phoenix where he cut his teeth pouring potables to not-so-sober college students, writing for various publications and painting his little heart out. After 9 years, he found the secret exit and ended up in San Francisco, where his brain is slowly congealing back to a normal(ish) state. Perhaps you will see him stroking down the street on his bike, looking at you with that come- hither stare or inventing new ways to drink away the pain.