Shot of rye
By Mr. Henry
Like a hero of the old west or an executive on Madison Avenue, these days Mr. Henry reaches for a shot of rye. He drinks rye on the rocks before dinner, rye on the rocks with a little water for Chinese food, and rye in a snifter after dinner. Having explored its qualities in the glass, he is moving on to explore its qualities as a flavor additive.
This morning he flavored french toast with rye. That is, he put a tablespoon of Hudson Valley Manhattan rye whiskey in the egg and milk batter. The flavor was subtly aromatic and perfectly delightful, better than his usual zest of lemon, far better than a splash of vanilla.
Caramel in color and flavor, a carefully distilled rye whiskey resonates with elegant overtones of vanilla and berries. A liberal pour over vanilla ice cream is terrific. The recipe for tiramisu calls for a shot of spirits. There, too, rye is an excellent choice.
Anywhere you might use vanilla or molasses, think instead of rye. Brush it over the top of your pie crust before baking. (This was Mr. Henry’s French step-grandmother’s secret to flaky crust.) Add a splash to cornbread or Boston baked beans.
Rye is the quintessential American whiskey. George Washington not only drank it, he distilled it, too.
September 25th, 2009 at 8:24 pm
I had no idea! I will try it. Thank you for once again expanding my horizons ,y dear Mr. Henry.
September 27th, 2009 at 3:51 pm
or you could put an equal amount of sweet vermouth in a shaker with some ice, swirl it around a bit and dump it, lovingly, into a chilled glass with a couple of maraschino cherries. THAT would be sublime.
September 29th, 2009 at 8:07 am
Having just bought some (non-alcoholic) apple cider at an orchard on Sunday, I was thinking about using it to make a weaker version of a Johnny Jump-Up. Normally a Johnny Jump-Up is a shot of whiskey (traditionally, Jameson’s) poured into a pint of hard cider. (Yes, I know it’s only us Americans who specify “hard” cider; everywhere else it’s just cider.) My original plan was to add a shot of Jameson’s to a glass of the newly-purchased cider, but maybe now I’ll try rye instead. *ponders*
September 29th, 2009 at 12:13 pm
Dear Chicklet,
Like all Irish whiskey, Jameson’s is a rye whiskey.
A Johnny Jump-Up sounds exactly like something the Founding Fathers would have drunk after a hard day of arguing over the establishment clause, except they would probably have prepared it hot.
September 29th, 2009 at 1:29 pm
Oh my dear heavens! Someone who loves the rye as much as I! Long ago when I started legally drinking, I drank frooty cocktails that didn’t taste like booze. From there I went near beer, and after many pitchers, couldn’t abide the burpiness. Then I fancied myself a wine-person, but got too sleepy when imbibing. Finally I’ve rested on rye whiskey. Scotch is too heavy and bourbon too harsh. I can drink several rye cocktails of an evening and still be on my feet. Rye is the drink for me.
September 29th, 2009 at 4:08 pm
I swear I used to know that Irish whiskey is made from rye. Maybe I drank too much of it and lost the knowledge permanently.
September 29th, 2009 at 7:00 pm
That happens to Mr. Henry about once every six months. It’s a sign of good character and righteous living.
September 29th, 2009 at 7:02 pm
Have you tried Templeton Rye? Iowa’s own prohibition-surviving rye.
October 5th, 2009 at 1:07 am
I think I must have had rye at some time, because I have had some of those cocktails, but I wasn’t aware of it when it happened. I’d like to experiment, because it seems so very American, but although I can get Jim Beam and Wild Turkey bourbons at my supermarket, I have never seen rye whisky.
Nice image of Don Draper, Emperor of the Whole Damned World, and the very image of the men I knew in my youth. One hopes that if you are aiming at this image you stop at the superficial, because I can guarantee Mrs. Henry won’t stay long with the real man of the Sixties.
October 6th, 2009 at 3:45 pm
Quite true, Judith. Mrs. Henry would toss “the real man of the Sixties” straightaway off the high balcony. And Little Henry would help the toss.
Try some good old Irish whiskey which is principally rye. Surely you can get Jameson or Bushmills in Umbria, either of which are quite delicious, especially the Bushmills 10-year.
October 11th, 2009 at 4:10 am
Irish? The stuff comes out of the faucets, almost.