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

To obtain a copy of this recipe click on The Gold Strike

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