eat make read

This past week I took a classic cocktail class at the Brooklyn Kitchen, which was taught by Sother Teague of Rye Restaurant here in Brooklyn. It was awesome…like super duper awesome. Sother focused on gin and rye based cocktails (some of my favs!) since those are the oldest spirits. He has such an arsenal of informations from super simple stuff like what’s a “dash” (he considers it flipping the bottle all the way over with an additional bounce) to the difference between shaken and stirred (hint, it’s all about the aeration and not about the amount of water released). Plus, since it’s a cocktail class, we got to learn how to make lots of cocktails and of course drink them. Now I’m just waiting for the next one…

Cheers! To learning, drinking and having fun!

classic old fashioned
This is one of my all time favorite drinks. It’s super simple and kind of perfect… especially for a night cap.
makes 1 cocktail

2 oz rye, like old overholt*
1/4 oz demerrara simple syrup
dash angostura bitters
lemon twist

1
Pour the rye, demerrara syrup and bitters in a glass, add 1 large (2″x2″) or a few small ice cubes.
2
Gently stir.
3
With the rind of the lemon peel facing towards the drink, gently squeeze to release the oils into the drink. Twist the lemon and put in drink. Enjoy!

*I learned in my class to use lower proof rye like Old Overholt (which I think is 70 proof when it’s a spirits-only cocktail, but when a cocktail is blended with other elements like a Manhattan, use stronger rye like Rittenhouse, which is 100 proof).