101 Best New Cocktails: Cave Creek by Nate Dumas, The Shanty (New York Distilling Co.), Brooklyn, NY, USA
Nate Dumas, The Shanty (New York Distilling Co.), Brooklyn, NY, USA
“Allen Katz and I were working on some recipes to use to promote New York Distilling Company’s Mister Katz’s Rock & Rye . . . The basic idea: a sour using the Rock & Rye, lemon, and grenadine was Allen’s [but] I guess I kind of commandeered it.
“Our Rock & Rye is an historic American rye based liqueur, flavored with orange peel, bing cherries, and cinnamon. It’s lovely on its own, but it’s also a great modifier in cocktails. …But why not add a few more layers? Splitting the spirit with Scotch gave it a little bit of earth, and subtle smokiness. Grenadine doesn’t excite me too much on its own, so I thought a quarter ounce Campari might work with the fruity grenadine flavors, but add some excitement, even if it’s not in the fore front flavor-wise.
“It was originally made to be served up, but I thought it tasted too ‘thick’, so I decided to dilute it a bit by serving it as a highball– over ice, with a little soda water. Finally, the lemon twist just picks things up a bit. It has a lovely aroma, and the contrast in colors between the drink and the twist is pleasing to the eye. We keep our garnish game pretty straightforward here at the Shanty.”
30 ml (1 oz) Pig’s Nose Scotch
22.5 ml (.75 oz) fresh lemon juice
15 ml (.5 oz) grenadine (preferably homemade)
7.5 ml (.25 oz) Campari
1 lemon twist, as garnish
Shake over ice without the club soda. Add the club soda and strain into an ice-filled highball or collins glass. Add the garnish.
gaz sez: We’ve waited a good long time for a decent Rock & Rye to make its way back to the shelves, but it was time well spent. Mister Katz’s new bottling is top of the line. And Nate Dumas certainly put it to good use. (I personally prefer this drink served straight-up with no club soda, as Nate says it was originally intended, but to each his own.) Well done, gents!
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