Rye's Up

rye's up to use.jpg

A good stiff belt for the last (we hope) the days of winter …

First let me say that I’m not a big fan of puns, and certainly not in the name of a cocktail. Plus, I tend to like the classic cocktails that have an interesting history – bogus or not, I’m not picky – attached to them.
So, you’d think I wouldn't want to feature this one. It has a pun name (made with rye whiskey, get it?) and it has no history whatsoever. The Bulleit distillery invented it recently and sent it in to Liquor.com where I found it.
But, when a drink is really good, none of that matters. And this one is really good!
What we’ve got here is a Manhattan on steroids. In addition to the Manhattan’s rye and sweet vermouth, we have brandy and St. Germaine elderflower liquor. And, it adds Peychaud’s bitters to the traditional Angostura.
The result is heady, spicy, mouth-filling, and totally wonderful. With a Rye’s Up there’s a lot going on in the glass! Perfect for cold weather, but I’d drink one of these any time they are poured.

Rye's Up

  • 1.5 ounce rye (I used Bulleit, but I don't think the brand is critical)
  • .5 ounce brandy
  • .5 ounce St. Germaine elderflower liqueur
  • .5 ounce sweet vermouth
  • Dash Peychaud's bitters
  • Dash Angostura bitters

Combine the ingredients, shake with ice, and strain into a rocks glass over fresh ice. Garnish with a lemon twist if you wish. Or not.