Freelance Food & Drinks Writer

Tag Archives: rye

More Manifesto favorites

Deciding which recipes to run with articles is painful at times, and my recent piece in Imbibe! was no different. The magazine’s editors picked the Girl From Cadiz, a Hendrick’s cocktail created by Ryan Maybee to represent Manifesto and The Rieger Hotel Grill & Exchange. It is indeed a delicious drink, good enough to be a finalist in the 2007 Vinos de Jerez Sherry cocktail competition.

Still, I can’t help but publish a few others here. First is the Smokin’ Choke, Maybee’s signature cocktail since Manifesto opened.

[youtube=http://www.youtube.com/watch?v=hWxqv9pbUoc]

This modernized version of the Old Fashioned should not be rushed—it needs plenty of stirring time to fully incorporate and chill the maple syrup with the other ingredients. Continue Reading

Templeton on the Boardwalk

During Prohibition, the thirsty drank almost anything they could get their hands on, as long as it carried a kick. But Al Capone preferred rye, especially that from Templeton, Iowa. Which is why Templeton Rye’s featured in Sunday’s season two premier of Boardwalk Empire. It’s hard to say where the product will pop up, but… Continue Reading

Manhattan Story: a Majestic version

It was late one Saturday, and we were tired of where we were but not tired enough to go home. So we went to The Majestic Restaurant on Broadway, slipping downstairs to catch the last of the The Bram Wijnands Trio’s last set and order one drink. I’d almost forgotten how much I love the… Continue Reading

Manhattan Story: a first taste

My first Manhattan was a lark. I ordered it at the now-defunct Paradise Cafe in Lawrence, way back in 1991, because I didn’t want a girly drink, and my husband assured me a Manhattan was anything but girly. He was right. Made with rye whiskey, it was all muscle, with just enough sweet vermouth and… Continue Reading

Fat Tuesday Happiness

We just caught a glimpse of the local Fat Tuesday parade—trombones and tubas thumping out jazz, kids with masks and beads, a happy crowd strolling down the street in the rain. I didn’t join in, but watching their fun did make me thirsty for a Sazerac. I’ve been itching to make one ever since the… Continue Reading

Quote: a rich and magical plenitude

“True rye and true bourbon wake delight like any great wine with a rich and magical plenitude of overtones and rhymes and resolved dissonances and a contrapuntal succession of fleeting aftertastes.” So writes Bernard DeVoto in The Hour: A Cocktail Manifesto (Tin House Books, 2010). The original came out in 1948, about the same time… Continue Reading