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Many thanks to all who joined us for yet another fabulous Punch Party at GRAND! The feeling was festive indeed. To recreate the magic at home this holiday season, here are the recipes:

THE FATAL BOWL (aka The Wallop Bowl)
Recipe by David Wondrich
4 lemons
1 cup demerara sugar (or Sugar in the Raw)
4 English Breakfast Tea bags
1 cup fresh squeezed lemon juice
2 1/2 cups Cognac
1 1/2 cups Dark Rum
fresh nutmeg

Remove the peel from 4 lemons with a vegetable peeler, and place in a large punch bowl. Pour demerara sugar over the lemon peels and muddle to release the lemon oils from the peel.
Boil 2 cups of water and steep the 4 tea bags for 5 minutes.  Add hot tea (tea bags removed) into the lemon and demerara mixture.  Let cool for 20 minutes, if possible.
Add Cognac, Dark Rum, and fresh squeezed lemon juice. Place large chunks of ice, of an ice mold into the punch. Top with grated nutmeg.

SINGLE MALT SANGAREE
Recipe by Jim Meehan of PDT, New York City
1 bottle (750ml) Dubonnet Rouge
2 bottles (750 ml) Red Wine (a spicy Zinfandel or Syrah works well)
1 bottle (750 ml) Single Malt Scotch
(We used Chivas 12 year, thanks to the kind donation from Pernod-Ricard!)
.75 oz Grand Marnier
.5 oz demerara syrup
[combine equal parts demerara sugar (or sugar in the raw) and water in a saucepan and heat until sugar is dissolved]
8 cinnamon sticks
The peel of 3 oranges (peel off small round pieces of peel with a vegetable peeler)

Pour all ingredients into a crock pot, stir, and heat until almost boiling. Serve in heat proof mugs with an orange peel.

HOT TODDY
2 liters Jameson’s Irish Whiskey
(another kind donation of Jameson’s from Pernod-Ricard!)
13.5 oz fresh lemon juice
13.5 oz wildflower honey syrup
(combine equal parts honey and hot water, and stir until dissolved)
cloves
lemon wedges

Combine whiskey, lemon juice and honey syrup.  Pour 2 oz of mixture into a heat proof mug. Drop in a clove studded wedge of lemon and top with hot water.

Cin-cin!

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by Pink Ladyimg_2919

In this week’s Dig column, we shared the story of the Bloody Mary, a cocktail that is perhaps the most popular eye-opener for modern brunchers. And by eye-opener, we mean Merriam-Webster’s definition No. 1:

eye–open·er: noun
1 : a drink intended to wake one up

Daytime drinking may have fallen out of fashion in American culture, but there was a time when a morning tipple wouldn’t have branded you a layabout or a louse. Consider this treatise from Ernest P. Rawling’s RAWLING’S BOOK OF MIXED DRINKS (as quoted in David Wondrich’s IMBIBE) on the positive effects of the Fizz when taken early in the day:

“And in the ‘morning after the day before,’ when the whole world seems gray and lonesome, and every nerve and fibre of the body is throbbing a complaint against the indiscretion, just press the button and order a Gin Fizz — “Not too sweet, please!” It comes. Oh, shades of the green oasis in the sandy desert of life!”

Oh, wait. Hmmm…he seems to be talking about hangover cures. As Wondrich goes on to explain, a Fizz was the ‘Sporting Man’s’ breakfast of champions, a beverage to “moisten the clay with directly upon rising – an eye-opener, corpse-reviver, fog-cutter, gloom-lifter. A hangover cure…packed with vitamins, proteins…and complex sugars, foaming brightly and aglow with the promise of sweet relief.”

Hungover or not, we could all use a frothy glass of sweet relief every now and again. When in need, give one of these a try. The drink even has the word “Morning” etched into its nomenclature, perhaps to dispel any notions that drinking this before noon would be gauche. As Harry Johnson wrote in the recipe notes,” The author respectfully recommends the…drink as an excellent one for a morning beverage, which will give a good appetite and quiet the nerves.

MORNING GLORY FIZZ
Adapted from Harry Johnson’s NEW AND IMPROVED BARTENDER’S MANUAL as quoted in IMBIBE
.75 tablespoon sugar
.5 oz lemon juice
.25 oz lime juice
.5 tsp absinthe
1 egg white
2 oz Scotch whisky

Begin with the juices and 1 teaspoon or so of water in a mixing glass, stirring the sugar into it. Add shaved ice and shake vigorously; strain into a good sized bar-glass. Fill with soda water and serve.

Then of course, there is the Ramos Gin Fizz, a New Orleans eye-opener that can still be found on many a brunch menu today even outside the Crescent City. At one time, the popularity of this legendary combination of tough-to-emulsify ingredients necessitated a one-to-one bartender-to-“shaker boy” ratio at Carl Ramos’ Imperial Cabinet Saloon – a ‘shaker boy’ was a young black man whose job was to receive the ingredient-filled shaker from the bartender and shake the hell out of it. After relocating to the Stag Saloon, this epic cocktail was responsible for the jobs of 35 shakermen during Mardi Gras 1915, each passing the drink along to his neighbor once his arms grew weary. Again, with thanks to IMBIBE, here is the recipe adapted from Carl Ramos’ 1925 dictation to the  New Orleans Item-Tribune

RAMOS GIN FIZZ/NEW ORLEANS FIZZ
1 tablespoonful powdered sugar (use superfine)
3 or 4 drops of orange flower water
1/2 lime (juice)
1/2 lemon (juice)
1.5 oz Old Tom Gin (finally available in Boston!)
white of One Egg
1/2 glass crushed ice
About 2 tablespoonsfull of rich milk or cream
About an ounce of seltzer water to make it pungent

Together well shaken and strained (drink freely)
“Shake and shake and shake until there is not a bubble left but the drink is smooth and snowy white and of the consistency of good rich milk,” Ramos told the reporter. Best to have someone mix one for you if you’re truly looking for a little hair of the dog in this glass.

On the subject of hangovers, Charles H. Baker offers 27 drinks called “Picker-Uppers” in his Gentleman’s Companion, (repubbed  as Jigger, Beaker, and Glass), saying, “There are times in every man’s life when, through one reason or both, a man feels precisely like Death warmed up. In such sorry plight there is but one thing to do if we do not wish to sit and suffer through a whole day waiting for the cool hand of normalcy to stroke our dry and fevered brow — a Picker-Upper.” What follows is a fascinating list, atop which sits a unlikely suggestion: Drink Champagne.

Marches Champagne

A plain chilled pint of champagne per person with two or three simple biscuits is probably the finest picker-upper known to civilized man. The champagne must be very cold and can either have bitters, a little added brandy, or both…

Champagne in this role is somewhat more expensive than any of the other remedies collected, but when we think back there is stark realization that the time comes to every man when relative expense means little; and rather risk “turn” from the sight of raw egg, or taste of sweet ingredients, the refreshing, chill tartness of the bubbly is a dispenation straight from heaven.”

And how, Charles Baker!

Last but not least, here’s a recipe for the drink that they actually call the “Eye-Opener”, from the Savoy Cocktail Book:

yolk of 1 fresh egg
1 teaspoonful powdered sugar
2 dashes Absinthe
2 dashes Curacao
2 dashes Creme de Noyau
1 Liqueur Glass Rum
Shake well and strain into a cocktail glass.

A modern interpretation is chronicled here, by Erik Ellestead from Underhill Lounge.

Whatever you choose to imbibe in the morning, may it pick you up and dash away your hangovers/sorrows.

Cin-cin!

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Thank you!

n1119052471_30206355_77502This week, LUPEC Boston is thankful for all of the fabulous people that helped make the LUPEC BOSTON “USO SHOW” a success last Friday night. The turnout was outstanding with an estimated 200 guests in attendance, all dressed to the nines and decked out in true 1940s style. Thanks also for your positive attitudes and patience when the line for drinks grew long.

We couldn’t have pulled off such a shindig without the help of our restaurant and retail partners who donated the delicious food: Tremont 647, Toro, Lionette’s Market and Island Creek Oysters;

Distributors and account reps who donated the products that made the Scofflaws, Rositas, Daiquiris and Moscow Mules possible, including Hendrick’s, St-Germain, Milagro, Cruzan, Mathilde Liqueurs, Chartreuse, Sazerac, Rain Vodka, Harpoon, DeLoach Vineyards, M Coffee, and Smart Water;

3050516691_d602ea39b2The entertainers and swing dancers who donated their time and talent to make this a real 40’s era “USO-style show”: the Boston Derby Dames, Thru the Keyhole Burlesque, 2 Girls for 5 Bucks, Harry Gordon (as Bob Hope), DJ Brother Cleve, and swing dancers Kellian Adams, Brian Pletcher, Cara Ball, Vichu Tanta-Nanta;

The technicians who supported these talented folks, Jenn Sutkowski and Will D’Amato;

The restaurants, retail stores, and other venues that donated covetable raffle prizes: Tremont 647, Toro, Brix, Polka Dog, Taza Chocolates,Vee Vee, Zipcar, La Verdad, Myer’s & Chang, Pho Republique, Flour Bakery, St-Germain, Improv Asylum, and Imbibe magazine;

A HUGE thanks to Grand for selling tickets for us online, bringing this retro-event into the digital age and maximizing convenience for all;

And most of all, to our guests for their generous support of LUPEC Boston and our beneficiary, the NEW ENGLAND SHELTER FOR HOMELESS VETERANS. We are always amazed at the outpouring of generosity that makes our events possible, and it is especially remarkable in these troubling economic times, when every last dollar seems to count so much more.n1119052471_30206361_9121

And for those of you looking for a place to grab a digestif or steal away from the family as you deal with your turkey this weekend, there’s still time to drink for charity with the “This One’s for the Ladies” drink promotion. Through the month of November, participating bars around town will donate a portion of proceeds from one “LUPEC-approved” cocktail to the NESHV. Hit up any of these spots through Sunday:

* Tremont 647
* Toro
* La Verdad
* Eastern Standard
* Rendezvous
* Highland Kitchen
* Flora
* Milky Way
* No. 9 Park
* Hungry Mother

All of these images are courtesy of Matthew Demers. For more great photo galleries, check out Boston.com & Bostonist‘s coverage of the event.

And have a Happy Thanksgiving, all!

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A Most Fabulous Line-Up

The LUPEC BOSTON “USO SHOW” is shaping up to be so much more than just a cocktail party! Here’s a preview of what to expect for entertainment, all for the low, low price of $35 in advance/$45 at the door. Click here to buy your tickets now thru 6 p.m. tonight [service charges will apply]:

Guests who arrive on the early side will receive a complimentary swing dance lesson taught by a team of experienced swing dancers. Instructors Kellian Adams, Brian Pletcher, Cara Ball and Vichu Tanta-Nanta can be found tearing up a dance floor near you at least a few nights a week. They are affiliated with Boston Swing Central, a not-for-profit that puts on a dance every Friday night in Central Square, Cambridge, which is just one of many opportunities to swing dance in the Boston area. Didn’t know that you could swing dance around here? Opportunities abound! Dip a toe in at the LUPEC BOSTON “USO SHOW”, then visit www.havetodance.com for a full calendar of dances and lessons in the area.

Emcees Cathleen Carr and Daiva Deupree of Two Girls for Five Bucks, a critically acclaimed and widely celebrated New York based two-woman sketch comedy burlesque, will take the stage next. The duo has been featured at comedy festivals across the country, including the LA Comedy Fest and SketchFest NYC, and have performed their anti-chick flick brand of humor at the Comedy Central Stage at the Hudson Theater in Los Angeles, Upright Citizens Brigade NYC, and Ars Nova Theater in New York. Carr and Deupree, with their provocative on-stage chemistry, are adept at portraying devastatingly comical ladies frantically trying to make their way through the world. Much like the ladies of LUPEC Boston.

Thru the Keyhole Burlesque will take the stage next and turn up the heat with their steamy act. Boston’s Sweethearts, Thru the Keyhole Burlesque is a refreshingly playful troupe that bumps grinds with their tongues planted firmly in cheek! From Maine to Connecticut, these broads keep New England entertained with saucy costumes, imaginative props, obscure musical selections and a kicky chorus line. In addition to a busy performance schedule, Thru the Keyhole also teaches classes, go-go dances, models, produces events & does private parties. Check them out on myspace.

Between live acts, legendary Boston DJ and cocktail historian Brother Cleve will spin more ’40s-era swing, so you can put your Lindy Hop lessons to good use. We couldn’t call it a proper cocktail event without Cleve.

After a little more dancing, Carr and Deupree will take the stage once again to introduce Boston-based actor, improviser and stand-up comedian, Harry Gordon doing his Bob Hope routine. Gordon has been performing on the main stages of Improv Asylum, ImprovBoston, and the Cantab Lounge since 1999. Thanks for the memories, Bob…er, Harry!

The Thru the Keyhole girls will perform another round of their sultry burlesque, before we segue into the moment you’ve all been waiting for — the prize raffle! The list of potential prizes is amazing, so come with deep pockets.

And throughout the evening, The Boston Derby Dames will skate around with samples of fine Taza chocolates for your enjoyment. The Boston Derby Dames is Boston’s first and only all-female, DIY, skater-owned and -operated flat track roller derby league. See how they roll at the LUPEC BOSTON “USO SHOW”.

Ticket price is $35 in advance/ $45 at the door including cocktail party fare and four drink tickets, with additional beverages available for purchase. They’re going fast, so buy yours today at any of the following locations:

  • Toro, 1704 Washington St., Boston, MA
  • Tremont 647, 647 Tremont St. Boston, MA
  • Grand, 374 Somerville Ave., Somerville, MA
  • Online at grandthestore.com thru 6 p.m. tonight [service charges will apply]

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by Pink Lady

In this week’s Dig column we shared one version of the Moscow Mule story with you — the one that glorifies Heublein, Inc. President John Martin for his marketing savvy. You can read the New York Times’ take on the unique man behind the marketing campaign that made dusty bottles of unloved Smirnoff fly off the liquor store shelves here.

Eric Felten’s take on the Moscow Mule story suggests that the drink was actually invented in 1941 by Cock n’ Bull head bartender Wes Price. Price “‘just wanted to clean out the basement'”, which was overloaded with a shipment of Smirnoff that had been foisted upon the bar by John Martin, and some “dusty jugs of ginger beer that [bar owner Jack] Morgan had ordered in an earlier fit of misguided enthusiasm.” Price received no credit, but the drink went on to become a mega-hit with Hollywood’s glitterati, and has been immortalized as the original vodka cocktail.

It begs the question –what is more important to a cocktail’s success? Overall deliciousness? Or how you market it?

Whatever the answer, this highball will receive a hearty toast at the LUPEC BOSTON “USO SHOW” this Friday, where the Moscow Mule will be served. If you can’t join us, raise one of these at home, following LUPEC Boston member Moscow Mule’s favorite recipe:

Squeeze .5 lime into a Collins glass (or traditional copper mug) and drop in the skin.
Add ice and:
2 shots vodka
1 shot fresh lime
Top with cold ginger beer & finish with a good dash of Anostura bitters.

Cin cin!

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Just three more days ’til our biggest event of the season, and the ladies of LUPEC Boston could not be more excited. The past week has seen a flurry of activity with several new acts falling into place and some exciting new donations to add to the list of raffle prizes:

Early arrivers will be treated to a complimentary swing dance lesson from 7:15 – 8 p.m. Whether you’re a Lindy Hop virgin or have been swing dancing for decades, the joint will be jumping!

Members of Boston’s sweethearts Thru the Keyhole Burlesque will bring their delightfully steamy act to the event, interspersed between stand-up comedy routines, hilarious sketches, and of course, more dancing.

In addition to sampling just-shucked oysters by Island Creek, adventurous American treats from Tremont 647, and Spanish delights from Toro, you will also be able to try sensational pulled pork finger sandwiches provided by Lionette’s Market.

East Coast Grill has donated four gift certificates to our prize raffle, and Imbibe magazine has donated a one-year subscription. After glancing at the complimentary copy of the November/December issue of Imbibe you’ll receive as a special parting gift, you’ll be vying for a year’s worth, on the house.

And folks, please note: the event is being held at the Jorge Hernandez Cultural Center at 85 West Newton Street in the South End, across the street from Upper Crust. We tried to send you to the financial offices in the last email blast, and we are deeply sorry for that potential buzzkill.

Ticket price is $35 in advance/ $45 at the door including cocktail party fare and four drink tickets, with additional beverages available for purchase. They’re going fast, so buy yours today at any of the following locations:

  • Toro, 1704 Washington St., Boston, MA
  • Tremont 647, 647 Tremont St. Boston, MA
  • Grand, 374 Somerville Ave., Somerville, MA
  • Online at grandthestore.com [service charges will apply]

Cin cin!

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by Pink Gin

This week in the Dig I offered up a road-trip version of the classic martini and I have a few little baubles to add…

More on ingredients for the “HoJotini”
We’re using Beefeater gin, Noilly Prat vermouth, and Angustora orange bitters that we got through bartering on the black market. Fees Orange bitters are somewhat more available in local shops. Or look on-line.

What’s a HoJo?
For those of you too young to remember or from another country, HoJo’s is a quintessential 20th century American story of one man’s vision. It starts with New England ice cream, leads to the development of the “franchise” system, capitalizes on the needs of automotive travelers wanting reliable food and lodging, becomes a huge national success, is passed on to the founder’s son, suffers from competition, is sold off in pieces to conglomerates, and limps along today. Anyone who can comment on this blog post with ways to link HoJo’s with cocktails or women’s history gets bonus points. Here are a few links on nostalgia for the old “orange roof”:

http://www.hojoland.com/history.html
http://www.roadsidefans.com/hojo.html
http://www.slamtrak.com/hojo2003/

Modding up the liquor travel case

Also known as a “travel bar,” these can be found in a wide range of sizes and styles. The featured photo was not staged; I snapped this at a hotel on the Jersey shore. My travel companion and I had been road tripping all day and were getting ready for dinner while sipping the martini featured in the Dig. The case is an older one made of plastic and metal and includes space for two small bottles, a flask, small glasses, a stirring spoon, and an opener. We carry what you see here. The gin goes into a smaller bottle to save space, and the two plastic cups have been replaced with four unstemmed vintage cocktail glasses protected with sheets of papertowel. These are put into service when no other glassware is handy. We also add in a paring knife and a kitchen towel. With ice provided by the hotel, we are good to go.

Recipes for other cocktails mentioned in the Dig this week

FRENCH 75
1 oz gin
½ oz fresh lemon juice
Simple syrup
4 oz sparking white wine

Shake the gin, lemon juice, and simple syrup (a splash or to taste) with ice, pour in stemmed glass and top with sparkling wine. Other variations include cognac rather than gin as well as different glassware.

NEGRONI
1/3 gin
1/3 sweet vermouth
1/3 Campari

Stir the ingredients with ice and serve up or on the rocks. A twist of orange is the least offensive garnish I’ve seen served with this drink.

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This week in the Dig I wrote a brief history of the cult favorite Fernet Branca.  If you are new to the world of Fernet having an entire bottle sitting on your shelf can seem a bit daunting, to say the least.  You’ve choked down a few shots in an attempt to be part of the club, but the appreciation for this bitter elixir isn’t quite there yet.  It seems as though the eagle with the Fernet in his talons is taunting you as you’re thinking there must be an easier way to get to the bottom of that green bottle.

Fear not my friends!  Here are a few more cocktails to help open your palate to the complex and ultimately rewarding world of Fernet Branca.

FERNET AND COLA

An entire country can’t be wrong.  In Argentina one million cases of Fernet Branca are consumed annually in this fashion.  Fernet and Cola is a delicious, symbiotic relationship in which the bitterness of the Fernet and the sweetness of the cola temper one another perfectly.  It’s a balanced boozie bear hug in a glass.

TORONTO
2 oz Rye 
.5 oz Fernet Branca
Dash of Simple Syrup
Dash of Angostura Bitters

Stir ingredients with ice for 30 seconds.  Strain into a chilled cocktail glass.  

I have frequently described this drink as my savior as it is equally adept at “setting me straight” the day after a night of overindulgence or soothing a very full belly after a deliciously large meal.  I prefer to use a rye of higher proof when making this cocktail, such as Rittenhouse Rye or Sazerac 6 Yr Rye.  

The ROOT OF ALL EVIL
This recipe comes to us courtesy of Jeff Grdinich, White Mountain Cider Company, Bartlett NH.  He describes it as his irreverent tribute to Chuck Taggart and Chuck’s cocktail, the Hoskins.
2 oz Bulleit Bourbon
.75 oz Grand Marnier
.5 oz Luxardo Maraschino
.5 oz Fernet Branca

Stir ingredients over ice and strain into a chilled cocktail glass.  If you are using LUPEC approved vintage glassware, chill down a second stem and invite over a friend because this is a pretty big cocktail!  

PORTENO
This one come to us courtesy of Murray Stenson at the Zig Zag Cafe in Seattle.
.75 oz Bourbon
.5 oz Cherry Brandy
.5 oz Fernet Branca
.5 oz Velvet Falernum
.5 oz Fresh Lime Juice

Shake all ingredients with ice and strain into a chilled cocktail glass.  

 
INVERNO
1 oz Aperol
.5 oz Fernet Branca
1 oz Tonic Water

Build over ice in a low ball.  Garnish with an orange slice and enjoy

QUATRO PUNTI
1 oz Punt e Mes
.5 oz Fernet Branca
Soda Water

Build over ice in a highball, adding soda to taste.  Garnish with an orange slice.

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by Pink Lady

We are pleased to announce that LUPEC Boston’s own Bourbon Belle took home first place at the Hendrick’s Gin Beantown Bartender Battle held at Green Street last night.

Just five talented finalists were selected from the vast contestant pool to mix their cocktails at the event. The challenge? To wow the judges with a Hendrick’s based cocktail showcasing one of the signature Hendrick’s botanicals, presented with no more chatter than a witty, five-lined limerick.

“I took one sip of her cocktail and I knew instantly that Bourbon Belle was going to win,” said one Green Street staffer affiliated with the event (but not on the judging panel), who asked to remain anonymous.

The competition was fierce and the judges were tough. Other contestants included Justin Falcone, a Boston-area freelance bartender, Jeff Grdinich, bartender at the White Mountain Cider Co. restaurant in Glen, NH, Claudia Mastrobuono, bartender at Highland Kitchen in Somerville, and Chris O’Neil, bartender at Upstairs on the Square in Cambridge. The tasting panel included chef Barbara Lynch, Boston Globe writer Liza Weisstuch, bartender and cocktail historian John Myers of Portland, Maine, and Hendrick’s brand ambassador Charlotte Voisey.

Bourbon Belle was the third contestant to compete and seemed un-phased as she measured, shook, and strained, despite the high stakes of the competition. Fans and LUPEC members crowded around the bar to cheer BB on as she mixed and garnished; her screwdriver Seth remained close at hand, ready to assist or mop sweat from her brow as required.

First prize is a complimentary trip anywhere in the U.S. courteous of Hendrick’s gin. When asked where she’d like to celebrate her victory, Bourbon Belle responded without hesitation: “San Francisco. Drinking.”

We’ll drink to that.

Here’s the recipe for the 1st Place libation:

Nobody’s Darling

In a cocktail shaker filled with ice, add:

2 oz Hendrick’s Gin
.5 oz Yellow Chartreuse
1 oz Angelica Root infused Honey
.75 oz fresh celery juice
.5 oz fresh lemon juice

Shake and strain into a chilled cocktail glass.

Limerick

An elixir of cucumber and rose
With a scent that amuses the nose
Angelica-honey we’ll pair
Then some celery sounds fair
Yellow Chartreuse, lemon juice and there goes!


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The return of rye

A bar without rye whiskey is like a story without action.

As I explain in this week’s LUPEC Boston cocktail column in the Weekly Dig, rye has evolved from a nearly defunct, old-man drink to a much sought-after spirit by men and broads alike, thanks to the revival of classic cocktails. The “old fashioned” Old Fashioned (which I mention in the column), the Scoff Law, the Saratoga, the Old Pal and, of course, the original Manhattan — all get their personality from rye whiskey, the drier, spicier counterpart to bourbon. The Ladies of LUPEC Boston are known to knock back a rye drink or two at our monthly meetings and our favorite local bars.

Wanna know more about rye? Here are a few fun facts:

  • U.S. law mandates that rye whiskey be made with at least 51 percent rye (though most are made with 65 percent or more). The rest of the grain bill usually consists of corn and malted barley.
  • Rye whiskey is America’s oldest whiskey. George Washington distilled it.
  • Rye whiskey, in its early days, was produced in the Northeast, particularly Pennsylvania and Maryland. Most of the Northeast distilleries closed during Prohibition, and today rye is primarily produced by the Kentucky distilleries that make bourbon.
  • The “whiskey” in the Whiskey Rebellion of 1794 refers to rye. Western Pennsylvania farmers who distilled rye protested an excise tax on their product so fervently that President George Washington had to deploy a militia to quell the uprising.
  • Rock and Rye is a rye-based liqueur flavored with rock candy and citrus fruits.

Check out these two articles on rye whiskey: All but lost, rye is revived as the next boutique find (NYT) and Rye, resurrected (SF Chronicle).

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