It's Spirits Month! Get in on all the booze-filled fun.
As temperatures start to drop, we start to crave rye-based cocktails. Rye is bourbon's drier, spicier and considerably less sweet cousin, making it much more interesting (for us) to build on.
This cocktail highlights rye's most redeeming qualities. A few dashes of Angostura bitters adds spice, while basil simple syrup makes for an herbaceous, sweet layer. It's all rounded out with a squeeze of fresh lime juice and a chartreuse rinse.
Topping the drink off with a touch of Guinness gives it a richness that pairs perfectly with a thick sweater and a roaring fire.
Recipe from the Tasting Table Test Kitchen
Yield: 1 cocktail
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
For the Basil Simple Syrup:
½ cup water
½ cup sugar
Handful of basil, bruised, stems included
For the Cocktail:
¼ ounce green Chartreuse
2 ounces rye
1 ounce basil simple syrup
½ ounce fresh lime juice
4 dashes Angostura bitters
2 fresh bay leaves
2 ounces stout (such as Guinness), to top
1. Make the basil simple syrup: Combine all of the ingredients in a small saucepan over medium-low heat. Bring to a simmer and cook until the sugar has dissolved, about 5 minutes. Remove from the heat and allow to cool completely before straining the liquid into an airtight container. Store the simple syrup in the refrigerator until ready to use. Make ahead: The syrup can be made up to a week in advance
2. Make the cocktail: Pour the Chartreuse into a coupe glass. Swirl the Chartreuse around to coat the sides of the glass, then discard the liquid.
3. In an ice-filled cocktail shaker, combine the rye, simple syrup, lime juice, bitters and 1 of the bay leaves. Shake vigorously and strain into a coupe glass. Top with the Guinness and garnish with the remaining fresh bay leaf.
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