101 Best New Cocktails: Rye Noir by Grace Roth, Kinfolk, Brooklyn, USA
Grace Roth, Kinfolk, Brooklyn, USA
“Although I work at several bars, this cocktail is not served at any of them, it is an original creation,” Grace Roth.
60 ml (2 oz) rye whiskey
30 ml (1 oz) basil simple syrup*
15 ml (.5 oz) fresh lime juice
4 dashes Angostura bitters
2 fresh bay leaves
2 ounces stout, to top
Rinse a chilled coupe with the Chartreuse, discard the excess, and set the glass aside. Shake the rye, basil simple syrup, lime juice, bitters, and one of the bay leaves over ice and strain into the coup. Top with the stout and garnish with the remaining bay leaf.
*Basil Simple Syrup
120 ml (4 oz) water
100 grams (½ cup) granulated sugar
1 handful of basil, bruised, stems included
In a small saucepan over medium-high heat, combine all the ingredients. Bring to a boil and cook until the sugar dissolves, about 5 minutes. Remove from the heat and allow to cool completely, then strain. Place in the refrigerator until ready to use.
gaz sez: Disclaimer: Grace Roth’s mother is a good friend of mine. Fact: This is a fabulous drink that displays a massive portion of creativity, a great ability to match ingredients, and bravery beyond words (for topping this drink off with stout). Nicely done, Grace.