We all know that Rittenhouse is arguably one of the best rye whiskies. So when I was informed that some intelligent individuals decided to age their fantastic stout in used Rittenhouse barrels, I jumped at the chance to use this beer in a cocktail. Since FiftyFifty Brewery Co. is up in Truckee, CA, getting the marvelous product down in L.A. is pretty hard. Thanks to a good friend and fellow beer advocate, I was introduced to Amy Burns Barr. She is the Director of Marketing for FiftyFifty Brewing Co. and was able to score me an extra bottle of their delicious elixir.
This beer cocktail involves California beer and California produce. I source all of my produce from the world famous farmers’ market near the 3rd Street Promenade in Santa Monica. Living near this oasis of rotating produce allows me to play with different flavors all year. The recipe may sound a little strange, but once it hits your lips it just tastes so good. This particular libation involves sage, fresh Meyer lemon juice, agave, butterscotch dates, Rittenhouse rye, and the Eclipse Imperial Stout aged in Rittenhouse barrels.
I feel that lemon juice works with whiskey the best. The dates add not only a great butterscotch flavor but viscosity as well. The sage provides an earthy flavor to the cocktail. Agave is my favorite sweetening agent, and I find that it binds all of the ingredients together.
50 Percent of the Time…
2 oz Rittenhous Rye
¾ oz lemon juice
2-3 sages leaves
2 butterscotch dates (cut in half)
¾ oz Agave
1 ¾ oz Eclipse Imperial Stout (aged in Rittenhouse Barrels)
Combine all ingredients in tin. Add ice and shake vigorously. Double strain with a Hawthorne and Chinoise. Garnish with sage leaf wrapped around the straw.