Drink of the Week #3: Rye's Up

Being Father's Day it makes perfect sense to make a man's cocktail.  And what's more manly than whiskey? 

In the late 1800's, the beginning of the American cocktail, whiskey was consumed from morning until night for hard-working men, it has since evolved into an easy sipper for anybody, adding a bit of sophistication and class. 

Rye Whiskey, not quite as intense as straight whiskey, softens a cocktail instead of adding the mouth twitch at the end of each sip.  For my Father's Day cocktail I used Bulleit Rye Frontier Whiskey, which has notes of vanilla, honey, and spice.   The rye paired with St. Germain added an unparalleled sweetness with a citrus backbone.  Being sweeter than most whiskey drinks, it's good for the Father's Day brunch or even the after dinner drink. 

 Rye's Up

• 2oz Bulleit Rye Whiskey
• 1oz Sweet Vermouth
• 1/2 oz St. Germain (Elderflower Liqueur)
• 1 dash Angostura Bitters
• 1 dash Peychauds Bitters 

1. Carefully measure all the ingredients into a cocktail shaker and STIR.
2. Pour over an ice ball into a cocktail glass.
3. Garnish with a lemon twist.  
4. Cheers!

For all of those hard working daddies out there, Happy Father's Day.