Another Mixology Monday is here already and this time around we’re doing whisk(e)y. Oddly enough, although there’s plenty of bourbon, I didn’t have any whiskey in my bar when the theme was announced. But thanks to Paul’s perfectly timed series on rye whiskey over at the Cocktail Chronicles, I picked up some Wild Turkey rye whiskey to have on hand as a good all purpose whiskey.
Being used to smooth aged bourbon and fine single malt scotch had me unprepared for what the rye had in store for me. It’s hot and peppery taste was not unexpected, but still took a little getting used to. Since this was my first time experimenting with rye, I searched for a recipe that’d be heavy on the rye to give me a good starting point, and allow me to taste how it worked with other flavors.
What I came up with was the Boomerang. This drink is usually made with gin as its base spirit, but I found a variation that called for rye whiskey. The drink is tart and savory. The dry vermouth mellows the rye a bit around the edges, while the lemon juice cranks the tartness up to 11. I still can’t figure out why the recipe called for maraschino liqueur since the quantity suggested didn’t allow even a hint of it to show, especially considering the domineering characteristics of it’s fellow ingredients.
I found the cocktail to be a pleasant surprise. It was bold and pucker-inducing, with the spicy rye underneath. More for the adventurous than the faint of heart. I hope you enjoy.
The Boomerang is:
1 2/3 oz. rye whiskey
1 oz. dry vermouth
2/3 oz. fresh lemon juice
4 dashes of Angostura bitters
1/4 oz. of maraschino liqueur
Shake the above in a with ice and pour into a chilled cocktail glass.
Now head over to Jimmy’s Cocktail Hour to see the rest of the whisk(e)y hoopla!
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