by Alec Muffett
Further suggestion to the comments, please.
aperitif:
- vodka or gin martini
starter:
- herring, red onions, potatoes and rye bread / frozen vodka (choice of three)
main:
- haggis, neeps and tatties / single cask whisky (choice of three)
dessert:
- crêpe suzette / brandy, or
- bananas foster / rum & liqueur, or
- ice-cream vodka affogato
Oughtn’t you to be drinking RYE?
>Oughtn’t you to be drinking RYE?
Need a food recipe involving it 🙂
See ‘rye whiskey’ in Wikipedia. Drink it straight, if you can get a really good one. Really good ones include (I think) brand name ‘ri’ from Jim Beam, and ‘Sazerac Rye.’ Run-of-the-mill rye includes regular Jim Beam and Old Overholt. Can be used to mix a Manhattan, 2oz rye, 1/2 oz sweet vermouth, bitters and a cherry. Usually made with bourbon now, but original ones were rye.
Wild Turkey also makes a single barrel rye, but I haven’t seen that for a while.
Rye went out of fashion for a bit (it’s harsher than bourbon), but I think it’s making a comeback.
We are quite fond of any sort of whisk(e)y down here in Claysville, right in the heart of “Whiskey Rebellion” country.
There’s also rye bread (you need a good strong loaf with caraway seeds). And some cakes made with rye and honey. A good Jewish bakery may be able to assist with this . . .
And don’t ever forget that My Luve is Like a Red Red Rose was the regimental march of the Loyals.
Talking of Rye whiskey, I recently discovered Whistle Pig (http://www.whistlepigwhiskey.com). Expensive but really delicious, even in a Manhattan. Limited availability, so I pour very small glasses of my bottle! Bought a bottle for my boss for his housewarming and he really really liked it (he is a fan of rye) and mixed some Manhattans that did some serious damage. Turned up in a couple of high-end liquor stores here in Brooklyn, NY.
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