Straight Rye Whiskey
Welcome the newest edition to the Antique Collection – Thomas H. Handy. This whiskey is named after the New Orleans bartender who first used rye whiskey to make the Sazerac
Cocktail and has been produced in response to consumer requests for a well-aged,
barrel strength whiskey. The barrels were aged eight years and five months on the eighth floor of Warehouse K with a proof of 132.7. It’s full of rich flavors like candied fruit and allspice.
Price: $208.30
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Sazerac Cocktail
1 teaspoon of simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
3 - 4 dashes Peychaud's bitters
2 ounces rye whiskey (most New Orleans bars use Old Overholt)
1/4 teaspoon Absinthe, or a New Orleans brand of anise liqueur
(You may use Pernod, or some other
pastis or absinthe substitute)
Strip of lemon peel
The traditional method: Pack a 3-1/2 ounce old fashioned glass with ice. In a cocktail shaker, moisten the sugar cube with just enough water to saturate it, then crush. Blend with the whiskey and bitters. Add a few cubes of ice and stir to chill. Discard the ice from the first glass and pour in the
Absinthe. Coat the inside of the entire glass, pouring out the excess. Strain the whiskey into the
Absinthe coated glass. Twist the lemon
peel over the glass so that the lemon oil cascades into the drink, then rub the
peel over the rim of the glass; do not put the twist in the drink.
Rye Whiskey
Rye Whiskey is, by law, made from a mash of at least 51 percent rye. Rye whiskey was the prevalent whiskey of the northeastern states, especially Pennsylvania and Maryland, but largely disappeared after Prohibition, with only a few remaining producers.
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No alcohol shipment to Alabama, Arkansas, Delaware, Kansas, Kentucky, Maine, Maryland, Massachusetts, Michigan, Minnesota, Mississippi, Montana, New Jersey, Oklahoma, Pennsylvania, Rhode Island, South Dakota, Tennessee, Utah, Vermont, and Wyoming. Availability and Price Subject to change.
