Friday, August 01, 2008

Malt Advocate catches up to OH Group

To be fair, John Hansell has a LOT more going on than I do. But I still couldn't help but giggle to myself when I saw his recent review of High West's Rendezvous Rye. I dropped my review back in April.

And speaking of our beloved Rye, here is a cocktail we have been calling the Porkchop Express or sometimes the Porkchop Manhattan depending on how loose the guest is. While I am not a huge fan of cocktails with dinner, this one provides the steady base line that lets a grilled chop find it's voice and sing like the smokey angel it wants to be.

The Armargo Cuzco bitters are my version of the Peruvian Chuncho bitters that were used a substitute for Angostura when the Pisco Sour made it's way back south to it's ancestral home. I use my homemade Angostura recipe but with a ton more Cinnamon. You can take a more simple and speedy route by infusing a bottle of Angostura with Cinnamon for a week.

1 3/4 oz. High West Rendezvous Rye

1/2 oz. Carpano Antica

1/2 oz. Creme de Mure (Leopold's is perfect for this recipe)

5 hits Amargo Cuzco aromatic Cinnamon bitters.

Stir gently over ice and strain into chilled cocktail glass. No garnish needed.

1 comment:

Jeffrey Morgenthaler said...

Creme de mure.. brilliant choice. I'm going to have to try this with, you know, all the wrong ingredients since I live in a control state.