Thursday, April 4, 2013

Rye Runs Red

It''s been awhile since I've dropped a cocktail on you, so here goes. Since it was just Easter that meant it was time for this Slovak-boy to whip up some kolache, and that meant a trip to the European Deli & Market, a treasure trove of items labeled in foreign tongues, some no doubt containing actual tongue. Upon entering, they had the most luscious display of blood oranges front and center, so we had to buy a couple of those in all their sunset-palette beauty. The first one became part of some refreshing blood orange margaritas, something true but very much tried (don't get dyslexic typing there!).

Last night it was time to be a bit creative, and thus the Rye Runs Red was born. It's pretty simple, but the flavors layer wonderfully, the citrus providing just the right sweet tart zip, and the Carpano Antica adds a depth just a regular sweet vermouth might lack. (Chryss suggested the finished drink almost had a hint of Amaretto, which isn't surprising since people claim Carano Antica has a bit of almond, among all its other flavors, from fig to toffee.) The color, thanks to the vermouth and the blood orange, is a wonderful deep red, and the little slash of peel adds to the drink's visual appeal. Cheers!

Rye Runs Red
(makes two)

4 oz. rye (Old Overholt is fine, but if you want to splurge, go for it)
2 oz. Carpano Antica vermouth
1.5 oz. freshly squeezed blood orange juice
.5 oz freshly squeezed lime juice (preferably Bearss lime--the lime equivalent of the Meyer lemon, if you ask me)
 narrow peel of blood orange, tied in a knot for each drink as garnish

Juice your citrus and add to shaker. Add the rye and vermouth and ice. Shake vigorously. Pour into chilled cocktail glasses and add the peels for garnish.

No comments:

Post a Comment