Rye Rocks My World

A few weeks ago, at Clyde Common in Portland, my husband was served a rye Manhattan, and I became a convert.

What is it about rye that rocks my world, the way scotch and bourbon never could?

Our latest discovery is called "The Monk," the work of Jonathan Hudak of Seattle's Tilth. He told us how to make it ourselves, and now you can too.

Even if you don't typically make cocktails at home, why not give it a try. It's worth a shot.

The Monk

Ingredients:
2-1/4 ounces Sazerac Rye
3/4 ounce Benedictine
1/4 ounce Yellow Chartreuse
5 drops Fee Brothers Aromatic Bitters

Directions:
1. Stir ingredients with ice. Strain. Garnish with one square of lemon peel.

--Tracy Schneider

Comments

[Vlad the Inhaler on February 08, 2010 at 12:06 PM]

Of course you were a convert. A Manhattan is SUPPOSED to be made with rye! Manhattans with bourbon are revoltingly sweet.

[Jeremy on February 08, 2010 at 12:24 PM]

As a good ol' boy, I prefer to drink whiskey *and* rye.

[Jim on February 08, 2010 at 12:25 PM]

I recently learned about rye, after wasting years on single malt scotch. Try a "Midnight Mass"* next Christmas:

Coat the inside of a glass with a cinnamon liquer, toss out the extra.
1 oz decent rye, like Templeton
1 oz Amaro Nonino
1 tablespoon of pear brandy
Shake well with ice
Strain into the glass, enjoy.

*props to La Cucina Italiana magazine for the recipe.

[Chris Dunne-Nashville Bourbon Examiner-examiner.com on February 08, 2010 at 12:30 PM]

Rye is definitely making a comeback. Also try Van Winkle Family Rserve Rye and Templeton Rye. Artisan distillers are also getting in on the act. Try Hudson Manhattan Rye whiskey. Cheers.

[Mike in Oregon on February 08, 2010 at 12:35 PM]

My dad's Manhattans had both bourbon and rye. They were delicious!

[Fred Z on February 08, 2010 at 01:11 PM]

If you can get to Canada, try Alberta Premium, one of the very few 100% rye mash whiskies left in the world.

[Bruce on February 08, 2010 at 01:15 PM]

"Wasting years on single malt scotch"?

LOL ... I would put it to you that those single malts you were drinking were wasted on YOU. Anyone who could possibly favor a rye whisky - ANY rye whisky - over a fine single malt has no palate at all!

[L on February 08, 2010 at 01:25 PM]

Old Overcoat!

[TC on February 08, 2010 at 01:29 PM]

Rye is a whiskey as is bourbon, scotch and Irish. If it's made from grain it's a whiskey, that includes vodka

[TC on February 08, 2010 at 01:34 PM]

Should be "as are bourbon, scotch etc" The slop that is called whiskey like Seagrams 7, is a blend of grain alcohols colored with caramel otherwise it would be nearly clear, and aged in a rusty can for a couple of hours, packaged to look elegant and marketed to the unwary. Rye is made with rye, a grain. Bourbon is made from corn. Scotch from barley and malts, vodka from whatever is hanging around the garbage cans near the distillery.

[Carl H. on February 08, 2010 at 01:41 PM]

In honor of yesterday's Saints victory, let me also recommend New Orlean's own Sazerac cocktail, made w/rye. Here you go:

http://www.youtube.com/watch?v=sfhaxHYb46E

[Bourbon tinter on February 08, 2010 at 01:51 PM]

TC,
check the mash bill on some bourbons...not necessarily 100% corn
law says min. 51%

[Bourbon sipper on February 08, 2010 at 02:03 PM]

Diehards would claim that Bourbons have to be made in the Bourbon region of Kentucky, otherwise they're just high-falutin "corn whiskies".

[Peter on February 08, 2010 at 02:09 PM]

I am not a whiskey or scotch drinker,all wine and beer,
but rye is different.

I like a tumbler filled with ice, the rye, then a small amount of water, and let the ice melt down. If I otherwise would want bourbon, it would be Makers Mark, as a loyal Kentucky boy.

All people I offer Rye to are very surprised, as was I a few years ago.

[EconRob on February 08, 2010 at 02:36 PM]

I've been drinking Old Overholt on the rocks for decades. It is a bit hard to find but great. Better is Old Potrero, which is really hard to find outside San Francisco.

[Bourbon tinter on February 08, 2010 at 02:59 PM]

jes' ta throw some logs on the fire...
bourbon - aged only in bran' new bbls... yeah in KY but IL too!
any other whisk(e)y...usually using da same old once-used bourbon bbls
most whiskies...start as a mix of grains - and I mean start
each whisky maker guards their secret blend!
also, used to be every whisky had malt
that's how the starch got broken down
now it's all high tech!
strike the match!

[R. Hunter Oates on February 08, 2010 at 03:04 PM]

Might want to try a very Rye-centric bourbon such as Old Grand-Dad (bottled in Bond or 114 proof version) or Wild Turkey (101, Rare Breed, Kentucky Spirit).

[Ned Merrill on February 08, 2010 at 03:16 PM]

Rye and Blenheim's Ginger Ale is nice when you get tired of Maker's & Ginger. Has quite a kick.

[Johnny I on February 08, 2010 at 03:21 PM]

Manhattans made a comeback in our house about 3 years ago--the wifey likes Rye & Ginger.

[Johnny I on February 08, 2010 at 03:25 PM]

BTW----I'll recommend anything from Van Winkle--I met the owner and his son at the NY Big Apple BBQ each year--good people.

[moptop on February 08, 2010 at 04:21 PM]

OK, I will try it, but anybody who gave up Scotch for a sticky sweet mixed drink probably was drinking scotch for some reason other than enjoyment.

Lately though, what I have been enjoying is Tanqueray No 10 gin. On the rocks, and maybe with a lemon or lime wedge. I think I will whip up a gin martini right now, since I am thinking about it.

[Jay on February 08, 2010 at 06:14 PM]

I tended bar for four years in the '80s I don't think I ever touched that bottle of Old Overholt the entire time I poured.

Funny how things come and go from fashion. There are some very enjoyable Ryes out there now. I've had and enjoyed Templeton, but It's pretty hard to get now. I've got about 2 fingers left in a bottle that I'm kind of conserving.

As noted above, Manhattans made w/ Rye are really the only way to go.

If you get a bit bored with Ryes, why not try some of the less well know Irish whiskeys? I'm not that picky, but I have yet to have a bad Irish. I can't say that's the case for Scotch.

[rapp on February 08, 2010 at 06:49 PM]

Here's a random thought... I wonder if Jeremy was singing anything while drinking his whiskey and rye?

[jonathan on February 12, 2010 at 12:21 PM]

Tracy introduced me to (Ri) Rye whiskey, its darn good too.
Rittenhouse 100, and Sazerac Rye are also faves.
here's another great cocktail:
the Old 45
2.25oz Rye
.25 Cream Sherry
.5 oz Amaro Nonino
5 drops orange bitters

good for the wintertime