New subscriber here (be sure to thank Katherine Mangu-Ward for the podcast shout out!). I can tell I’m going to enjoy this. Somehow I haven’t tried Rittenhouse but I’ll check it out, I think Bulleit and Sazerac have been my go-to. Just now I have an open bottle of Woodford Reserve Rye, and I’m going to go try it out with a Last Ward. I’m very suggestible apparently.
Have you done an article on Sazeracs? Sorry but I’m new here :). But recently I’ve about decided that I prefer brandy, just curious on your opinion.
I have been enjoying making and drinking the cocktails out of this newsletter since the beginning. Tonight I made a version of your Sazerac but with 50:50 Rittenhouse Rye and E&J VSOP. So delicious!
I love this newsletter. I made the Thanksgiving Sour and it was welcomed at our small Thanksgiving. So much so that my wife just asked about what kind of spiced Brandy I had planned for Christmas. I figured that was enough of a hint to subscribe. I was going to wait to make sure that nothing of the nog variety was suggested for the holidays but I'm taking a leap here.
Hi. New subscriber here. I hope you will address barware in a future posting. I end up making most of my cocktails in whatever glasses we have around the kitchen. My collins glasses are probably just meant to be drinking glasses, my old fashioned glasses are probably actually double old fashioned glasses. Often I end up doubling the recipe (not a bad thing) or filling with more ice (probably a bad thing) so it doesn't look ridiculous in the glass. What size are these things supposed to be and what is a good variety of glasses to have? And do you have any specific recommendations? Keeping in mind that many of us are just working out of our kitchens and can't take over all the cabinets with a ton of glasses. Thanks!
The old fashioned has been my go to cocktail of choice. As a happy little accident I just found that I always enjoyed it better with rye. It's nice to better know the reason and confirm it! And kinda cool how listening to your taste buds will just tell you things.
I'm really enjoying your newsletter so far - I'm glad I discovered it! Your journey into the world of bartending at home feels a lot like mine. I started out by learning to make really a good Old Fashioned at home (I settled on Bulleit Rye as my go-to, and it's still what I tend to reach for most often), and then branched out from there. It felt like a big deal the first time I splurged on some Chartreuse to make a Last Word at home, but then discovering variations on that cocktail (making one with Mezcal is probably my favorite drink) was a revelation. I'm looking forward to more recipes, insights, and conversation!
I live in Southern Cal and have looked high and low for Rittenhouse Rye but it does not exist in the state as far as I can tell. Really want to try these recipes, could you offer some alternatives? One of those you mentioned I can find locally, Old Overholt Rye. Would that work?
Fully agree with Rittenhouse recommendation as backbone of a bar - why I subscribed. Would be interested in future discussion on other best in class spirits, ultimately to build a perfect yet minimalist ideal bar. I’ll suggest Plantation 3 Star rum as a great next bottle for this theoretical bar. Makes the perfect daiquiri while also versatile enough to fit in other classic rum cocktails. And is the classic sour ying to the rittenhouse spirit forward yang of the cocktail universe.
A bit late on the reply to this, but what alternatives would you suggest to the Rittenhouse? I've checked 3 state stores here in Utah, but none had it. Will be checking out a fourth tomorrow, but my hopes aren't high. Is there a comparable High West perchance?
I am one of the gin stalwarts you mentioned, doing gin Old Fashioneds with different syrups and bitters. I’m enjoying the concepts and drinks so far and looking forward to some non-martini gin investigations
I made your Poor Man's Old Fashioned with Rittenhouse, and I'm really digging it. First boozy cocktail I have ever liked; thanks for opening my eyes.
New subscriber here (be sure to thank Katherine Mangu-Ward for the podcast shout out!). I can tell I’m going to enjoy this. Somehow I haven’t tried Rittenhouse but I’ll check it out, I think Bulleit and Sazerac have been my go-to. Just now I have an open bottle of Woodford Reserve Rye, and I’m going to go try it out with a Last Ward. I’m very suggestible apparently.
Have you done an article on Sazeracs? Sorry but I’m new here :). But recently I’ve about decided that I prefer brandy, just curious on your opinion.
I have been enjoying making and drinking the cocktails out of this newsletter since the beginning. Tonight I made a version of your Sazerac but with 50:50 Rittenhouse Rye and E&J VSOP. So delicious!
I love this newsletter. I made the Thanksgiving Sour and it was welcomed at our small Thanksgiving. So much so that my wife just asked about what kind of spiced Brandy I had planned for Christmas. I figured that was enough of a hint to subscribe. I was going to wait to make sure that nothing of the nog variety was suggested for the holidays but I'm taking a leap here.
Hi. New subscriber here. I hope you will address barware in a future posting. I end up making most of my cocktails in whatever glasses we have around the kitchen. My collins glasses are probably just meant to be drinking glasses, my old fashioned glasses are probably actually double old fashioned glasses. Often I end up doubling the recipe (not a bad thing) or filling with more ice (probably a bad thing) so it doesn't look ridiculous in the glass. What size are these things supposed to be and what is a good variety of glasses to have? And do you have any specific recommendations? Keeping in mind that many of us are just working out of our kitchens and can't take over all the cabinets with a ton of glasses. Thanks!
The old fashioned has been my go to cocktail of choice. As a happy little accident I just found that I always enjoyed it better with rye. It's nice to better know the reason and confirm it! And kinda cool how listening to your taste buds will just tell you things.
I'm really enjoying your newsletter so far - I'm glad I discovered it! Your journey into the world of bartending at home feels a lot like mine. I started out by learning to make really a good Old Fashioned at home (I settled on Bulleit Rye as my go-to, and it's still what I tend to reach for most often), and then branched out from there. It felt like a big deal the first time I splurged on some Chartreuse to make a Last Word at home, but then discovering variations on that cocktail (making one with Mezcal is probably my favorite drink) was a revelation. I'm looking forward to more recipes, insights, and conversation!
I live in Southern Cal and have looked high and low for Rittenhouse Rye but it does not exist in the state as far as I can tell. Really want to try these recipes, could you offer some alternatives? One of those you mentioned I can find locally, Old Overholt Rye. Would that work?
Fully agree with Rittenhouse recommendation as backbone of a bar - why I subscribed. Would be interested in future discussion on other best in class spirits, ultimately to build a perfect yet minimalist ideal bar. I’ll suggest Plantation 3 Star rum as a great next bottle for this theoretical bar. Makes the perfect daiquiri while also versatile enough to fit in other classic rum cocktails. And is the classic sour ying to the rittenhouse spirit forward yang of the cocktail universe.
A bit late on the reply to this, but what alternatives would you suggest to the Rittenhouse? I've checked 3 state stores here in Utah, but none had it. Will be checking out a fourth tomorrow, but my hopes aren't high. Is there a comparable High West perchance?
I am one of the gin stalwarts you mentioned, doing gin Old Fashioneds with different syrups and bitters. I’m enjoying the concepts and drinks so far and looking forward to some non-martini gin investigations
I would like to read about your thoughts on other rye's like Sazerac and Michter's