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Rye

What can you make with rye besides manhattans? Any recommendations for type of rye?

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  1. old fasioneds. but don't make them like most bartenders do. muddle 1/2 orange slice, equal parts water and sugar(sugear disolves better in water- you could also just use simple syrup), add 2 oz wiskey, and a couple dashes of bitters. i personally like orange bitters. as far as brands go, old rip van winkle is the one that is usally thrown about, and it's really good, but.... I was at the liquor store last week, and i wanted to pick up some rye. my wife didn't want to spend a lot of money, so that left out all of what i saw. after 5 mins of studying the shelves, i found in the corner a $17 a bottle brand called old overhalt. took it home, tried it, and found it to be superb. I was, needless to say, plesantly suprised. I'd recoment that- it's a great buy! other than that... ryes are, nowadays, kind of a specalty thing. so I think that now, when they do them, they do them right. so i would tend to say, any rye you go with will probably be at lease decent. glad to find another rye lover!

    10 Replies
    1. re: ashwood

      Would you recommend any specific brand of bitters?

      1. re: Tatum

        Orange bitters are notoriously difficult to find, so the best brand is the one that you can get your hands on.

        1. re: JK Grence the Cosmic Jester

          Wow did I just found that out. Had to go to 5 places before I found orange bitters (Collins Bitters). Also got the Old Overholt mentioned in this thread (it was $19 in San Rafael) to use, as I don't want to use the 18-year old Sazerac. Ok, I've got everything and going to give these a try.....will report back.

          1. re: Tatum

            At least you can *get* the 18 yr. Sazerac. No dice in ATL, unless you get one of the 4 bottles it seems make it into the state a couple of times per year. I'm looking into having a buddy bring some back from the SF Bay area in a couple weeks. It's been 3 years, but it was amazing the first time I got a bottle (in MD).

            I picked up the Regan's bitters off the Buffalo Trace site. It was reasonable, all told.

          2. re: JK Grence the Cosmic Jester

            On that topic - where can I get orange bitters in SF or East Bay? Does anyone know?

            1. re: poligraf

              Your best bet is to go to one of the more upscale wine and spirits shops in the area.

              1. re: poligraf

                You could e-mail Fee Brothers and ask. That's how I found a bottle in ATL.

                info@feebrothers.com

                1. re: ted

                  Yes, we have Fee Bros. Lemon, Orange and Mint bitters. Really expands those bar possibilities. We got them all at Plumpjack, which is, as Atomica points out, on 24th in Noe Valley.

                2. re: poligraf

                  I've seen orange bitters at Plumpjack on 24th (Noe Valley).

                  1. re: poligraf

                    There's a wide selection of Fee Brothers' bitters at Ledger's Liquors on University Avenue in Berkeley. In fact, it was their cryptic sign reading "Looking for the Bitter Brothers Fee?" that first drew me into the shop a few years ago. This place just seems to have everything.

            2. Presbyterians. Tall glass, healthy shot of Rye, fill to near the top with Soda and top with a shot of Ginger Ale. I also like a little slice of lime in it.

              1 Reply
              1. re: fatbob

                I think a Prebyterian, commonly known as a Press, is made with Seven-Up instead of ginger ale.

              2. I second the Old Overholt as good and cheap. Like it better than the Wild Turkey Rye. I like the younger Sazerac, but it has some odd grassy notes that I'm not that fond of. Basil Hayden's has a good bit of spiciness that I assume is from rye, but it's at a higher price point.

                I think a recent Gary Regan article in Malt Advocate came to the conclusion that so few ryes survived Prohibition and continue to be made that they're all good and good values.

                Now what I need help with is identifying whiskeys that have a good rye component but aren't labeled as rye.

                1. I also prefer Old Overholt. Sadly, few bars in the NYC area stock rye. I noticed a while ago that older restaurants that made excellent Manhattans usually used Seagram's 7. I read somewhere online (Seagram's site maybe?) that Seagram's 7 contains a large amount of rye. So that's now my basic call liquor in a Manhattan.

                  1. So my bottle of Old Overholt for $10.99 was the bargain of the month...orders, anyone?

                    I did ask for rye at a local watering hole and the bartender said Canadian Club and something else was a rye. I didn't think they was and changed my order to Maker's Mark for my manhattan. Canadian Club???

                    4 Replies
                    1. re: Patricia

                      This makes sense. I believe "Canadian" whisky is rye. Can anyone confirm my failing memory?

                      1. re: Alcachofa

                        Most "Rye" whisky in Canada is labelled Canadian Whisky now because the Rye content isn't high enough (not certain what percentage of Rye in the "mash/mix" makes it enough). Alberta Springs still makes a Rye whisky which is my favourite non specialty Rye. I've never tried an American Rye, I'll have to next time in the States. Canadian Club is labelled Canadian Whisky.

                        1. re: GGS

                          Can anyone explain the difference between Alberta Springs 10 yr. old rye, and the American ryes?
                          I understand Alberta Springs is owned by Beam but does not have an export license. It is a fine product at a good price ($21).
                          The distillery was built beside the rye fields near Calgary, and the same wizened distillers have been making this nectar for decades.

                        2. re: Alcachofa

                          Canadian Club is a blended whiskey that could contain some rye, but could also contain corn, barley and neutral spirits. For something to be called Rye Whiskey, it must contain at least 51% Rye. Now that the weather is turning cooler, this is a reminder to get a bottle of Old Overholt to make my Manhattan's