Friends of the Farm

Grandma’s Apple Rye

What’s more American than Apple Pie? How about rye whiskey? This quintessential American spirit traces its roots back to the founding of our country. It helped keep Washington’s troops warm during the Revolutionary War. And though Prohibition tried to kill it, rye was a favorite among “speak easy” frequenters in the early 20th century. Consisting of at least 51% rye grain (bourbon is 51% corn), rye whiskey has a spicier character than traditional bourbon.

Trying to do our part in the “Rye Revolution”, we have concocted a drink we call “Grandma’s Apple Rye”. This drink combines two great American traditions, creating something truly unique and quintessentially Blackberry.

1 1/2 ounces Hudson Manhattan Rye Whiskey
1 ounce brown sugar syrup (1 1/2 cup light brown sugar + 1/2 cup white sugar + 1 cup hot water)
2 dashes Fee Brothers Aromatic Bitters
2 slices apple (Something local is best, but you probably have access to several varieties in your grocery store. Try to use a sweeter apple to help balance the spicy rye flavor, ideally a Wine Sap, Rome Beauty or Pink Lady if you can find them.)
1 cinnamon stick (as garnish)

In a Collins glass, muddle the apple to release the juice. Add ice, whiskey, bitters and syrup. Give a quick shake and pour all contents into a heavy rocks glass (including the chunks of apple). Garnish with the cinnamon stick.

Cheers!
Nathan Osborne, Bar Manager
August 28, 2009

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