January 17, 2013 § 14 Comments
A cocktail seems only appropriate given I still have dried whiskey grain schmutz on my shoes (epic pump disaster people, epic!) and smell like a fermenting tank from our five days of working out at the Bainbridge Distillery.
Coincidentally, or perhaps not so very coincidentally, this particular cocktail came out of our last trip to Seattle.
February 10, 2012 § 13 Comments
According to our bottle of it, Rye Whiskey was once the predominant brown spirit in the US, and the base of many classic cocktails. But, Prohibition changed all that “and the spirit of Rye was oft forgotten by many.”
My impression is that, actually, the entire ability to make a cocktail of any quality was forgot by many. Replaced for years either by overly ginned martinis or tutti fruity funhouse drinks.
I can’t actually say for certain because first I wasn’t exactly around for most of the lost decades, and when I arrived on the scene I wasn’t allowed to drink for some time. And then, not all that far into my personal era of being able to legally drink (which has been fairly dominated by craft beers and red wines, if I may please present myself as a total snob), classic cocktails had a resurgence.