The Gold Strike

It’s Fall. The season is changing and with it, our cocktail spirit preferences do as well.

Rye whiskey has a long history in the US. It was developed in the 1700’s, decades before bourbon since rye grew so well in the mid-Atlantic states of Pennsylvania and neighboring states. Although now produced world-wide, in the U.S. it must be made with at least a 51% mash of rye grain to be called Rye. Rye has a wonderful profile, with more texture and spice notes than bourbon, which match perfectly with the ginger notes of this cocktail.

Ingredients:
2 ounces Bulleit Rye Whiskey
1/2 ounce Fresh lemon juice
3/4 ounce Domaine De Canton Ginger Liqueur
1/2 ounce Lemon grass simple syrup

To Serve:
Shake all ingredients with ice until blended.
Strain into a coupe or martini glass.
Garnish with lemon twist, brandied cherry and a piece of lemon grass and serve.

Simple Syrup Preparation:
1 cup granulated cane sugar
1 cup water
3 or 4 three-inch pieces of lemon grass
1 tablespoon vodka*

In a small saucepan whisk together sugar and water and bring to a low boil. Reduce heat and simmer for 10-12 minutes, or until sugar dissolves and syrup becomes slightly       thickened.  Remove from heat. Crush lemon grass stems in a heat proof cup and pour syrup over, cover and allow to steep until cool. Strain through a fine mesh strainer or cheesecloth to remove any grass sediment. Refrigerate, and store in a covered container until ready to use.
* Option: add vodka when cooled; vodka acts as a preservative and will allow the simple syrup to remain fresh for a month or more.

Cheers,
Sue McNamara CS, CSW
Certified Sommelier, Court of Master Sommeliers
Certified Specialist of Wine, Society of Wine Educators

Click here to obtain the recipe for The Gold Strike

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