Appearance / Colour
Smell / Nose
Pears, pepper, vanilla and toffee with spices tingling all over the sensors.
Taste / Palate
Mr. Spice comes in person to a level that is so high that just in time tastes like cardamom, brown sugar and barley become detected.
The heat wears off and herbal notes with a pinch of pepper become present.
Rye, Oak, Spicy, Maple, Herbs, Oily, Caramel, Dry, Rich, Malted barley, Savoury, Clove, Cinnamon, Black pepper.
New York Sour
The Whiskey Sour has lasted as long as it has for a reason. It tastes fantastic. To add a bit of a flourish - and wow your friends - serve it topped with a float red wine, which makes it a New York Sour.
Sounds odd, tastes divine with the wine's slight sweetness complementing the spice of the Rye.
- 1 1/2 ounces / 50 ml of rye whiskey
- 3/4 ounce / 25 ml of strained, freshly squeezed lemon juice
- 1/2 to 3/4 ounce / 15 to 25 ml of simple syrup (1:1 granulated sugar and water)
- 1/2 ounce / 15 ml of red wine, fruity Shiraz suggested
1. Combine all of the ingredients in a mixing glass, fill the glass three-quarters full with ice cubes,
cover with a Boston shaker tin, and shake vigorously until thoroughly chilled, 15 seconds.
2. Strain into a martini glass.
3. Using a spoon with the back of the bowl resting against the edge of the glass, gently pour the wine over the spoon so it floats on top of the drink.