Comments on: Tawky Tawny http://www.adashofbitters.com/2009/01/12/tawky-tawny/ A weblog detailing cocktails, spirits, liqueurs, barware, bars, and bitters. Maintained by Michael Dietsch, a hobbyist mixer in Providence, R.I. Wed, 08 Feb 2012 20:19:43 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Michael Dietsch http://www.adashofbitters.com/2009/01/12/tawky-tawny/comment-page-1/#comment-45189 Michael Dietsch Sat, 27 Mar 2010 05:36:12 +0000 http://www.adashofbitters.com/?p=345#comment-45189 that sounds fucking awesome, truly. Thanks, Rob. that sounds fucking awesome, truly. Thanks, Rob.

]]> By: Rob Marais http://www.adashofbitters.com/2009/01/12/tawky-tawny/comment-page-1/#comment-45167 Rob Marais Fri, 26 Mar 2010 22:02:49 +0000 http://www.adashofbitters.com/?p=345#comment-45167 I'm late to this rye-port combo, but the idea appealed to me and then I found this. What I thought was needed was a touch more bitterness than just the orange bitters to balance the sweetness of the port, and I discovered that a couple of barspoons (1/4 to 1/2 oz) of Cynar did the trick. It gave a nice backbone to the drink, and the spicy rye and voluptuous port hang well with it. I’m late to this rye-port combo, but the idea appealed to me and then I found this. What I thought was needed was a touch more bitterness than just the orange bitters to balance the sweetness of the port, and I discovered that a couple of barspoons (1/4 to 1/2 oz) of Cynar did the trick. It gave a nice backbone to the drink, and the spicy rye and voluptuous port hang well with it.

]]> By: Michael Dietsch http://www.adashofbitters.com/2009/01/12/tawky-tawny/comment-page-1/#comment-41252 Michael Dietsch Tue, 22 Dec 2009 13:13:23 +0000 http://www.adashofbitters.com/?p=345#comment-41252 Deb, did you see this? http://chowhound.chow.com/topics/611102#4788503 "I had a very similar cocktail at Gramercy Tavern called a Ruby Rye. I don't have the exact proportions with me right now, but the bartender did write the recipe down for me. It was made with Rittenhouse rye, Campari, ruby grapefruit juice, simple syrup, and bitters. It was fabulous, but I really like your idea of using the St. Germain instead of the simple syrup. I'll post the exact recipe if you want. St. Germain is my new favorite, but it sure is dangerous!" Makes sense that it would use ruby grapefruit juice instead of port. Sounds like a tasty drink! I'd make it here, but Jen's allergic to grapefruit. I don't think it would be difficult to find the right balance of flavor with these ingredients, so it might be worth playing with. Deb, did you see this?

http://chowhound.chow.com/topics/611102#4788503

“I had a very similar cocktail at Gramercy Tavern called a Ruby Rye.

I don’t have the exact proportions with me right now, but the bartender did write the recipe down for me.

It was made with Rittenhouse rye, Campari, ruby grapefruit juice, simple syrup, and bitters. It was fabulous, but I really like your idea of using the St. Germain instead of the simple syrup. I’ll post the exact recipe if you want.
St. Germain is my new favorite, but it sure is dangerous!”

Makes sense that it would use ruby grapefruit juice instead of port. Sounds like a tasty drink! I’d make it here, but Jen’s allergic to grapefruit. I don’t think it would be difficult to find the right balance of flavor with these ingredients, so it might be worth playing with.

]]> By: deb http://www.adashofbitters.com/2009/01/12/tawky-tawny/comment-page-1/#comment-41240 deb Tue, 22 Dec 2009 04:38:41 +0000 http://www.adashofbitters.com/?p=345#comment-41240 So we're soon to seek the Ruby Rye out again and I'm Googling to see if anyone has posted the recipe for it in the year since I became obsessed with it and the only related result I can find is this. It was me, right? I'm obsessed, though my obsession was derailed by a 9-month pregnancy. Inconvenient! But I know port is wrong, and hope I hadn't misled. It had Rittenhouse or Hudson Rye (I feel like they said Rittenhouse when I asked, but Hudson would make more sense for a New York institution with a local bent, right?), Campari, grapefruit juice, bitters and maybe simple syrup in it. I will get the recipe if it is the last thing I do this year. Actually, it might be. So we’re soon to seek the Ruby Rye out again and I’m Googling to see if anyone has posted the recipe for it in the year since I became obsessed with it and the only related result I can find is this. It was me, right? I’m obsessed, though my obsession was derailed by a 9-month pregnancy. Inconvenient!

But I know port is wrong, and hope I hadn’t misled. It had Rittenhouse or Hudson Rye (I feel like they said Rittenhouse when I asked, but Hudson would make more sense for a New York institution with a local bent, right?), Campari, grapefruit juice, bitters and maybe simple syrup in it. I will get the recipe if it is the last thing I do this year. Actually, it might be.

]]> By: Gary Allard http://www.adashofbitters.com/2009/01/12/tawky-tawny/comment-page-1/#comment-19123 Gary Allard Fri, 16 Jan 2009 21:01:48 +0000 http://www.adashofbitters.com/?p=345#comment-19123 Oh, yea. I'm trying this one tonight. Manhattan's are my all time favorite and this looks like a great riff on that. I just picked up a fresh bottle of Overholt for the Sazerac we featured on <a title="Thursday Happy Hour, a place to find cocktail recipes, good music and all the things you need for the perfect happy hour experience at home." href="http://thursdayhappyhour.com" rel="nofollow">Thursday Happy Hour; The Offical Record</a>. Great photo too! Did you submit it to any of the cocktail photo groups on Flickr? Oh, yea. I’m trying this one tonight. Manhattan’s are my all time favorite and this looks like a great riff on that. I just picked up a fresh bottle of Overholt for the Sazerac we featured on Thursday Happy Hour; The Offical Record.

Great photo too! Did you submit it to any of the cocktail photo groups on Flickr?

]]> By: Spiked Punch » Blog Archive » Friday Fête: Three Drinks http://www.adashofbitters.com/2009/01/12/tawky-tawny/comment-page-1/#comment-19121 Spiked Punch » Blog Archive » Friday Fête: Three Drinks Fri, 16 Jan 2009 19:00:06 +0000 http://www.adashofbitters.com/?p=345#comment-19121 [...] The Cocktail with No Name: Why not attempt to utilize tawny port in a drink that’s related to the Manhattan and seems sure to cure what ails you, and cure the chill that’s still evident in most spots? Go over to A Dash of Bitters and learn all about it, and maybe even drop a naming suggestion (they sure seem awfully friendly and might just be receptive). [...] [...] The Cocktail with No Name: Why not attempt to utilize tawny port in a drink that’s related to the Manhattan and seems sure to cure what ails you, and cure the chill that’s still evident in most spots? Go over to A Dash of Bitters and learn all about it, and maybe even drop a naming suggestion (they sure seem awfully friendly and might just be receptive). [...]

]]> By: Michael Dietsch http://www.adashofbitters.com/2009/01/12/tawky-tawny/comment-page-1/#comment-19009 Michael Dietsch Wed, 14 Jan 2009 19:56:20 +0000 http://www.adashofbitters.com/?p=345#comment-19009 Mm, probably Rittenhouse, honestly. Mm, probably Rittenhouse, honestly.

]]> By: Sam Harrigan http://www.adashofbitters.com/2009/01/12/tawky-tawny/comment-page-1/#comment-18938 Sam Harrigan Tue, 13 Jan 2009 18:45:45 +0000 http://www.adashofbitters.com/?p=345#comment-18938 Sounds like a pretty fine cocktail. What brand of "spicier" rye would you recommend? Sounds like a pretty fine cocktail. What brand of “spicier” rye would you recommend?

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