Rule 37. Try one new drink each week.
The Rule 37 series of posts chronicle my attempts to accomplish this feat every week.
For the recipes of R37s past, click the Htf do I make these drinks? tab.
This one is called the Tennessee.
I really don’t have anything witty to say about that.
I just liked the recipe.
But I have been humming this ever since:
It’s just occurring to me now, long after the fact, that I at least could have used a Tennessee whiskey for this one. That means Jack Daniels or George Dickel, and I don’t think either of them make a rye. The term “Tennessee whiskey” actually refers to a bourbon anyway. I’m sure there could very well be rye whiskies from Tennessee out there, but I am not aware of any. So, I went with the Jim Beam Rye on this one. Why? Well, I haven’t used it in awhile, and I have another full bottle sitting in my backup stash. It makes a decent whiskey sour, but it generally doesn’t get deployed for spirit-forward cocktails because it’s… not as exciting as others. It does have a bit of rye spice to it, but overall I find it somewhat sweet, more like a bourbon. My nice rye collection has been taking multiple hits the past few weeks as I’ve been in a Manhattan craze, and I’m trying to wean myself off, as it’s going to be a long, cold winter and I will go into liquor hibernation. Not hibernating AWAY FROM liquor, but hibernating DUE TO liquor. And for that I need to gather my stores of booze before the snow falls. So it was the less-desirable Jim Beam for tonight.
From The Complete Bartender
– 2 1/2 oz rye whiskey (Jim Beam)
– 1/2 oz maraschino liqueur
– 1/2 oz lemon juice
Mix it, shake it, serve it. Chilled rocks glass with plenty of ice. No garnish specified, but I went with a big swath of lemon peel. Seemed fitting.
Nose: Whiskey. Yup.
There’s a bit of lemon in there, but I’m not sure if it’s from the juice, or the peel I added as garnish. It smells plenty sweet though, but again, as a rye, the Jim Beam is on the sweeter side. It’s like a slightly bitter bourbon.
Taste: Whiskey. Yup.
The ice dilution from shaking does take the harshness out of the alcohol, and I can distinctly taste the lemon, which also helps to round things out. The maraschino contributes a tiny hint of floral bittersweet, and a dry mouthfeel, like I get from triple sec. But mostly it’s lemony whiskey. Which isn’t a bad thing. Just not that interesting.
Meh. They can’t all be amazing. But still, I wouldn’t turn one down.