101 Best New Cocktails: Rye Noir by Grace Roth, Kinfolk, Brooklyn, USA

by Gaz Regan · Friday, January 23rd, 2015 · 101 Best New Cocktails, 101 Best New Cocktails 2014

Rye Noir101 BNC App

Grace Roth, Kinfolk, Brooklyn, USA

rye noir grace roth - Copy

“Although I work at several bars, this cocktail is not served at any of them, it is an original creation,” Grace Roth.

7.5 ml (.25 oz) Green Chartreuserye noir - Copy

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.

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