{"id":2267,"date":"2011-06-16T19:08:42","date_gmt":"2011-06-16T19:08:42","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=2267"},"modified":"2018-03-15T16:42:34","modified_gmt":"2018-03-16T00:42:34","slug":"oh-rye-i-love-you","status":"publish","type":"post","link":"https:\/\/kathycasey.com\/blog\/oh-rye-i-love-you\/","title":{"rendered":"Oh Rye, I Love you …"},"content":{"rendered":"

because:
\n1. You\u2019re spicy yet dry.
\n2. You\u2019re edgy and assertive.
\n3. You blend congenially in cocktails but keep your distinctive grainy flavor.<\/p>\n

I just had a chance to work with the new Bulleit Rye \u2014 it\u2019s made with 95% rye\u2026 wow! Absolutely love it!<\/p>\n

Bulleit makes for a great Manhattan with a dash of my Liquid Kitchen\u2122<\/sup> Golden Era Bitters. There are so many amazing bitters available now it\u2019s fun to experiment with different types. One of my other favorite bitters that pairs nicely with the rye in this drink is Fee Brothers Old Fashioned Aromatic Bitters<\/a>.\u00a0 Soaking maraschino cherries in red vermouth with orange zest adds a nice twist to the classic cherry garnish.<\/p>\n

This is the perfect sip to celebrate Father\u2019s Day. Cheers! – Kathy<\/p>\n

\"Man_Amarana_Cherry_3\"<\/strong><\/p>\n

<\/strong><\/p>\n

Bulleit Rye Manhattan with Vermouth Cherries<\/strong>
\nMakes 1 cocktail<\/p>\n

2 oz Bulleit Rye Whiskey
\n1 oz sweet red vermouth
\n1 dash\u00a0 Liquid Kitchen\u2122 Golden Era Bitters<\/a> or Fee Brothers Old Fashioned Aromatic Bitters<\/a>
\nGarnish: 1 Vermouth & Orange Infused Maraschino Cherry (recipe follows)<\/p>\n

Measure whiskey, vermouth and bitters into a cocktail mixing glass. Fill three quarters with ice. Stir with a bar spoon for 20 seconds. Strain into a chilled cocktail glass. Garnish with a cherry.<\/p>\n

Vermouth & Orange Infused Maraschino Cherries<\/strong>
\nMakes 1 small jar<\/p>\n

16 oz jar maraschino cherries, drained
\n4 strips orange zest
\n1\/2 cup red vermouth<\/p>\n

Place drained cherries and orange peel in a heat proof jar or container.<\/p>\n

In a small pan bring vermouth to a simmer, immediately remove from heat and pour over drained maraschinos. Let cool to room temperature. Refrigerate. Let infuse for a minimum of 48 hours before using.<\/p>\n

\u00a9 Kathy Casey Liquid Kitchen\u2122<\/p>\n","protected":false},"excerpt":{"rendered":"

because: 1. You\u2019re spicy yet dry. 2. You\u2019re edgy and assertive. 3. You blend congenially in cocktails but keep your distinctive grainy flavor. I just had a chance to work with the new Bulleit Rye \u2014 it\u2019s made with 95% rye\u2026 wow! Absolutely love it! Bulleit makes for a great Manhattan with a dash of […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11748,1],"tags":[895,3275,1038,3279,666,2803,1058,1253,3270,650,899,3281,11448,3276,1122,3274,3282,3273,3272,994,1418,1439,1401,3100,3263,324,2743,1435,3271,898,3071,3070,910,792,2009,2474,1059,1380,3280,2505,3277,3278,927,926,1199],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n