The Rye Manhattan, D-Rod Steez-o

Alright, Happy St. Patrick’s Day. On ‘Amateur Day-Spring Edition’ may you have lots of green beer and not too many stumbles to the sidewalk. And Happy Birthday FB, you are still one of the wildest dudes I know. I heart ya.

Moving on, let’s talk rye.

Rye whiskey is the truth. If you are not on board with that, you should probably stop reading right now. I come from a tribe of misfits that crushes a bottle in an hour without the use of glasses, almost daily. Usually the choice is Jim Beam Rye for it’s smooth flavor and proper price point. If it were a special occasion, more often than not the Bulleit Rye would make an appearance.

What I quickly came to learn while working with Bulleit Rye at Tryst Coffeehouse Bar and Lounge in Washington, DC, is that it is extremely limber and works phenomenally well in cocktails. It’s cherry notes and hints of spice combine with the peet of the rye for a buttery smooth sip. I find some hints of citrus in it, but I’ve been told that I am, you know, special, before. Who you calling crazy? Eff that. My taste buds had a great influence in forming today’s drink.

Click to see his full pretty.

This is my homie David Rodriguez aka D-Rod. We recently worked very closely together at Tryst where he still works, most likely in the back section, rocking the afternoon/swing shift and getting his Social Media Coordinator. Many times I would be emailing D-ROD for him to promote things I have penned and I must admit, it is nice to pen something about my homie for once, cause he is indeed the man.

His Friday, if memory doesn’t fail me, is really Saturday and usually to celebrate his end of the work week, D-Rod saddles up to a stool at the bar to engage co-workers and customers alike during what he calls ‘Classy Beeyitch Happy Hour’. For Classy Beeyitch Happy Hour D-Rod switches it up from his usual IPA and a hug (Tryst speak, hug=shot of Pikesville Rye), to Rye Manhattans served up. Stiff ones. After many months of free-pouring these D-Rod asked me for the specifics so he could make ’em at home. It was half guess, half professional intuition, but this is what we came up with.

The Rye Manhattan, D-Rod Steez-o

2 1/2 oz Bulleit Rye Whiskey

1 1/4 oz Cocchi di Torrino Vermouth (the bomb. Very specific for this recipe)

3 dashes Regan’s Orange Bitters #6  (When I say dash I mean shake the bottle back & forth at a 70 degree angle yo)

-Combine all ingredients add ice, stir swiftly. Wipe an orange twist along the rim of a chilled cocktail glass and drop it in. Strain into glass.

-Now when I say stir swiftly, I mean the proper bar stir with a swiveled spoon keeping the outside of the spoon touching the inside of your mixing glass/tin. When talking duration, I usually start my spoon touching the bottom of the mixing glass/tin and work it to the top of the mixture and back down three times. Doing this right will mix, chill and really minimize dilution by not melting the ice.

The citrus I taste in the Rye is fleshed all the way out with the the bitters, and the vermouth, oh man, it is made with Quince. As you can imagine, all these together give this drink that great complexity of spice, bitter, burn and sweet. It’s a boozy swig for sure, but a dangerously delicious drink. Don’t take my word for it. About the time I am posting this you can take your ass over to Adams Morgan in DC, head all the way to the back of Tryst’s bar and find the man himself doing his checkout and posting up. I’m certain whether tonight’s bar is Delantay’s, Shane’s, Geraldine’s, Caitlin’s or Pearce’s, they got this goodness for ya. Go get your class on. Beeyitch.