What I’m Drinking: New Trees, Old Trees with Woodinville Whiskey Rye and Maple Syrup
Ah, the new part of the year, here we are. And here we go with 2019! At this time, it’s good to use some new ingredients to match the New Year, but (I’m not getting deep here, really, but just trying to roll things into the recipe in some sort of fun way. Fun!) also to use some ingredients from the past year. Which leads us to this here drink, and a duo of lovely products from the Woodinville Whiskey Co., from out here in the W-A. Specially, their limited-time Autumn release from last autumn, which was their rye finished with toasted Applewood staves – learn more about it in the Hero of the Fall recipe (which you’ll like, I’ll bet). That, though, is the last year component, while the new is just “new” to me: Woodinville’s maple syrup. I am ashamed to admit that I opened my first bottle only recently, because it’s delicious. They start with grade-A dark maple syrup from the eastern US, which is aged in empty Woodinville bourbon and rye barrels, adding caramel, vanilla, and woodsiness to the syrup. Yummy! Maple syrup isn’t used in drinks enough, and, admittedly, it can take over – but dang, this is good stuff! And matches that Woodinville rye wonderfully, especially with a last addition: Peychaud’s whiskey barrel-aged bitters. More whiskey-barreling! Those deep herbal bitter notes are a third treat here, in our Manhattan-y mixture. It’s a great drink for toasting both the past and the upcoming year (or anything else you need to toast).
Oh, one note: you might want to pull back to the maple syrup to 1/2 ounce. I was feeling it, and went for 3/4s. You get the rye first, with a hint of the syrup, then that syrup comes on, with the bitters and barrely stuff finishing it off. However, it could be a stitch sweet for you, so go as you go.
2-1/2 ounces Woodinville Whiskey Co. Toasted Applewood Finished rye
3/4 ounce Woodinville Whiskey Co. maple syrup
Dash Peychaud’s Whiskey Barrel Aged bitters
Maraschino cherry, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the cherry. Shake.
2. Strain into a cocktail glass. Garnish with the cherry, cheery.
A Note: I don’t think I have to tell you to use a real Maraschino cherry here, and not one of those neon-red-colored numbers, do I? I sure hope not!