Widow Jane’s “Older Fashioned”

Widow Jane’s Older Fashioned

Today’s drinkers and distillers are changing their minds about rye, that very American booze formerly favored by older gentlemen with barroom tans and smelly sweaters. We recently sampled a great new rye with local provenance; Widow Jane Rye (http://widowjane.com/products/) is made with pure water from a limestone mine in nearby Rosendale, NY and distilled and aged in Brooklyn. An “Older Fashioned” seemed the best way to enjoy its smooth, dry flavor.  We call it an “Older” Fashioned due to the rich and robust flavor derived from the Cranberry and Plum compote which gives an elegant depth to the drink, as opposed to the candy counter sweetness of the standard maraschino cherries. This would be a great cocktail to hand around before or after the Big Holiday Dinner.  Cranberries aren’t just for turkey!

In a rocks glass:

Muddle an orange slice with a dash or two of Bitters (we used Whiskey Barrel Aged Bitters)  and a heaping  teaspoon of Cranberry Plum Compote (instructions to follow).

Add 3 ounces Widow Jane Rye. Stir, stir, stir.

Add your desired number of ice cubes. Stir, stir, stir.

Top up with an ounce or so of club soda. Stir, stir, stir.

Test for temperature — it should be very cold — and add a swizzle stick. Another pristine piece of orange peel may be used as garnish.

 

Cranberry Plum Compote

To a saucepan, add:

2 cups fresh cranberries
1/4 cup dried plums or other dried fruit
3/4 to 1 cup light brown sugar
Water to cover berries

Keep stirring over medium heat until the cranberries start popping their skins. Remove from heat and let stand to cool. Store in refrigerator up to 3-5 days.

The “Drawing Room” Cocktail or how to catch more barflies with vinegar

Preprandial cocktails can run the gamut, from astringent Martinis to elaborate tropical drinks that make you forget all about dinner and reach for the nearest puu puu platter. But what about a palate-cleansing cocktail served immediately after a large meal, or even between courses? The Cocktail Vultures have concocted just such a number, utilizing one of our homemade syrups, and leaving our little buddy Lime out of the picture for a change. Fear not! You can definitely do this one yourself. And in keeping with the Victorian custom of ladies and gentlemen withdrawing after dinner, we have named it:

The Drawing Room

To a shaker filled with ice, add:

1 ounce rye whiskey
1/2 ounce black currant cordial
1/3 ounce balsamic vinegar syrup (instructions to follow)
3 dashes whiskey barrel aged bitters
2 dashes chocolate bitters

Shake vigorously and strain into a chilled cocktail glass.

We think this would be wonderful after a course of strong cheese or roasted meat.PN

Recipe and How-To for the “Balsamic Vinegar Syrup”

4 ounces aged Balsamic Vinegar (4 year aged or better)

4 ounces pure cane sugar

Combine both ingredients in a non-reactive saucepan and bring to a simmer, stirring occasionally until sugar is dissolved. This is one of the few syrups where a little reduction is fine and makes for a smoother flavor.

Cool to room temperature and bottle. Keep in the fridge for up to 2 weeks but best used after a 12-24 hour rest period after bottling.

JN