Pardon my peach

When I spotted a cocktail recipe with cognac and peach on a good friends’ Instagram, I just knew that I had to make a simple drink in that same direction. But balancing the flavours, I ended up using Rye Whiskey as a base instead of Cognac. A switch which is often suggested in spirit-forward drinks such as e.g. the Sazerac. To stay true to the vision and mission of my blog, I drastically cut down on ingredients, the result was a pretty nice drink packed with flavour. 

Pardon my peach

Ingredients
40 ml Rittenhouse Rye Whiskey
15 ml Peche Melba
15 ml Fresh lemon juice
7 ml Campari
7 ml Orgeat syrup

Method
Add everything to a shaker with lots of ice. Give it a hard shake and double strain in a vintage wineglass. No garnish.

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

The Louisiana - Rittenhouse Rye

Fans of Double Strainger know that my favourite cocktails are the Old Fashioned and the Sazerac. The Old Fashioned I always relate to dark speakeasy bars, the Sazerac is the official cocktail of New Orleans. You could even call the Sazerac the New Orleans variation for the Old Fashioned. 

Today I’m shaking a very tasty variation on the Sazerac called The Louisiana. Unlike the Sazerac, you will need your shaker for this drink to get it mixed just right.

I used Rittenhouse Rye Whiskey as the base for this drink. If you ask bartenders around the world about their favourite Rye whiskey, Rittenhouse will absolutely be the top answer. 

If you want to lower the alcohol level for this drink, you can easily lower the amount of rye whiskey to 35 ml without changing the rest of the recipe. The 100-proof spirit will take care of it. Top quality spirit.

• Mashbill : 51% Rye, 35% Corn, 14% Malted Barley.
• Aroma : Dried fruits, sweet peppers, toffee.
• Taste : Clean, rich, cocoa, citrus, cinnamon, nutmeg and vanilla.
• Finish : Maple-like spiciness

Louisiana

Ingredients
50 ml Rittenhouse Rye whiskey
5 ml Absinthe
25 ml Cinzano sweet vermouth
15 ml Benedictine
3 dashes of Peychaud's bitters

Method
Add everything to your shaker with lots of ice. Shake for 12 seconds and double strain in a chilled coupe. Garnish with a cocktail cherry.

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.