Tag Archives: rye

Haystack Fire

Working on a new cocktail. Tentative title, “Haystack Fire”.

2 oz. Rittenhouse Rye

3/4 oz. Cointreau

One whole egg

3/4 oz. lemon juice

7-8 dashes hot sauce

3/4 oz. maple syrup

I’ve grown obsessed with egg-based cocktails recently (most are, lamentably, usually composed only of egg whites), and I’ve been a fan of spicy libations for some time now. Combining these two unique fronts into a single drink, I’ve come up with the Haystack Fire. Rittenhouse is cheap and widely available, but could be substituted for any American whiskey. Cointreau is a pricey, name-brand orange liqueur–substitute Triple Sec for value (note, however, that ‘Sec’s proof is lower–usually around forty, compared to Cointreau’s eighty proof–adjust accordingly), or Gran Gala or Gran Marnier for a twist. The whole egg is something I can’t, personally, budge on. To me, discarding an egg’s yoke is an outright sin. I go for the dark meat on Thanksgiving, I’m a sucker for anything with the word “belly” in it, and, in the same vein, to me, the idea of tossing out the most nutritious and filling part of an egg is farcical. The whole egg also gives greater viscosity and a nice faint yellow color to the drink that looks pretty along with the dark maple syrup and the red hot sauce. As for the hot stuff, I’ve been considering infusing the spirit itself in red pepper and straining it off after a day or two, but a heavy handful of Tabasco or Louisiana, or a squirt or two of Shiracha does the trick. And for the sweetener, I’ve opted for maple syrup because of the great dark color and the unique, smokey flavor. Honey is a Godsend, but it’s so ubiquitous these days in American mixology (usually in tandem with ginger, which I’ve also expressly foregone). A final version of this product would ideally use New Hampshire-sourced maple syrup in a cheap sort of homage to my upbringing. The obvious choice here, however, would be to go with VT stuff. Upstate New York dark matter could be a solid play as well.

Steps: shake the raw egg in a Boston Shaker first. Then add spirit, liqueur, hot sauce, lemon juice, maple syrup, and finally, a few ice cubes. Shake vigorously and strain into a tumbler over a couple (preferably large) ice cubes. Drizzle a bit more maple syrup on top for effect, and enjoy.

Newest addition to the family

Rittenhouse 100 Proof Rye Whiskey

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