Seasons Restaurant Reservations
Cocktail Feature: Rye & Rose
 
INGREDIENTS:
Egg white
2 oz R1 Rye 
½  oz Lime 
½  oz Lemon
½  oz Rosemary Syrup
 
GLASSWARE: 
Rocks Glass
 
GARNISH: 
Brandied Cherries and rosemary sprig
 
Cocktail Preparation: 
Shake Dry. Add all ingredients. Shake and pour all contents into rocks glass.
 
The Rye and Rose is our interpretation of a classic house made whiskey sour. By emulsifying the cocktail with egg white, and making the sour mix in the glass with the rosemary syrup, the cocktail has a great texture and a light frothiness. 
 
Click to see photos of all of our cocktails.

Cocktail Feature: Rye & Rose

 

INGREDIENTS:

Egg white

2 oz R1 Rye 

½  oz Lime

½  oz Lemon

½  oz Rosemary Syrup

 

GLASSWARE:

Rocks Glass

 

GARNISH:

Brandied Cherries and rosemary sprig

 

Cocktail Preparation:

Shake Dry. Add all ingredients. Shake and pour all contents into rocks glass.

 

The Rye and Rose is our interpretation of a classic house made whiskey sour. By emulsifying the cocktail with egg white, and making the sour mix in the glass with the rosemary syrup, the cocktail has a great texture and a light frothiness.

 

Click to see photos of all of our cocktails.

Oliver Lee making our own special Whiskey Sour! Rosemary, egg whitesá la minute la minute sour mix, and (ry) 1 bourbon make this a well crafted and easy drinking cocktail. We call our interpretation the ‘Rye & Rose’ and is featured on our spring 2011 cocktail menu.

Here’s the recipe:

    2 oz (ry) 1

    1 egg white

    1/2 oz lemon juice

    1/2 oz lime juice

    1/2 oz rosemary infused simple syrup

Methodology:

Add all ingredients into a dry mixing tin. Shake ten times. Then add ice and shake vigorously. Strain contents into a new rocks glass. garnish with a rosemary sprig and brandied cherries.

* a note about eggs in cocktails:

Egg whites are really great for making cocktails well crafted. There is little merit to any worries about salmonella when using them due to pasteurized eggs, the acidity of the citrus in the cocktail, and the alcohol in the bourbon. (all of these things counter-act the risk). The whites chemically give a cocktail a long lasting foam and a great mouth feel, but only if you get it emulsified properly by shaking it long enough. If you don’t feel comfortable shaking a cocktail that long, then use a stick blender before you add the ice. (its not so tiring if you are making a lot of them… and if you having a party everyone will want more of these!