Hazelnut Rye Flip

This past weekend was the time for decorating at my house, and I decided to make the tree lighting and tinsel hanging a little more fun this year by coming up with a tasty drink to match the festive atmosphere. I think my creation hits all the right holiday flavors perfectly, especially if you're a fan of rye whiskey.

You'll Need:

• 1 oz. Rye Whiskey - I used a classic, Old Overholt
• 1/2 oz. Frangelico hazelnut liqueur
• 1 egg white
• Dash of Angostura bitters
• Pinch of ground nutmeg
• Pinch of ground cinnamon
• Cinnamon stick for garnish

1. Pour everything but the cinnamon stick into a large shaker filled with ice.
2. Shake vigorously for a minute or so - you really want to froth up the egg white for a nice creamy drink.
3. Strain it into rocks glass over a few cubes of ice - I recommend using a very fine strainer to keep out any stray chunks of nutmeg or cinnamon.
4. Garnish with a cinnamon stick.
5. Enjoy with Christmas carols and a warm sweater.

Great Cocktail - Marble Rye

I had a really delicious and unique cocktail last night at a local Philadelphia restaurant called Zahav. The cocktail was called the Marble Rye and I highly recommend it if you're dining at Zahav. The ingredient list and name make you think this drink will taste like liquid rye bread, but it's actually a refreshing, light spritzer of a drink with just enough whiskey kick behind it. If you want to try to make your own, the ingredients are:

1. Pumpernickel and Caraway infused Rye - you'll have to play around with making this yourself. I'd say start with a bottle of Jim Beam Rye, pour it into a large, sealable jar and drop in a handful of caraway seeds and a chunk of pumpernickel break. Let it sit in a cool, dark spot for a week or two and see what happens.
2. Celery Soda - hard to come by in most places, but not impossible - see Wikipedia.
3. I'm guessing the proportions were about 1 part infused rye to 3 parts celery soda - shaken and poured over ice with a lemon twist.

If you have any luck making this at home let me know!

Whiskey Jim's Mad Rascal Drink Recipe

The Mad Rascal is a drink you might not have heard of before because I made it up! It all started when I was bartending at a wedding and we had a couple bottles of whiskey at the bar, which of course led to some lady ordering a whiskey sour. What we didn't have was any sort of sour mix, but not wanting to disappoint a lady I improvised by mixing Jack Daniels with cranberry juice, orange juice, and a bit of Rose's sweetened lime juice. I threw in a lime and a cherry and handed it off with a smile. I knew I had a hit when the same lady came back for three more raving that it was the best whiskey sour she'd ever had.

If you're familiar with mixed drinks you'll recognize that this recipe is very similar to a Madras which calls for vodka, cranberry juice, and orange juice. I named it by turning Madras into Mad Rascal which seems more appropriate for a whiskey drink. Since it's made up you can feel free to call it whatever you want. This is a drink that can't help but taste good, but play around with the proportions to find your ideal mix. The steps are as follows:

1. Fill an 8-12 oz glass to the brim with cubed ice.
2. Add 2-3 oz of whiskey - the original was made with Jack Daniels, but you can use a Canadian whiskey for a smoother drink or whatever you have handy - this drink really isn't about the flavor of the whiskey...sorry.
3. Add equal parts orange and cranberry juice until glass is almost full.
4. Top off with Rose's sweetened lime juice (available at any grocery)
5. To mix & chill pour into a mixing glass, swish it around and pour back into the serving glass.
6. Garnish with whatever fresh fruit you have handy and enjoy!

Whiskey Jim's Perfect Mint Julep

The mint julep is the official drink of the Kentucky Derby, and although I'm about a month late for Derby Day, I think mint juleps are a great drink any time the temperature starts to creep into the 80s or 90s. Here in Philadelphia we've had a couple weeks of scorching hot temperatures, so mint juleps certainly seem appropriate. The mint juleps that I make for Derby Day, and any other time I can get my hands on fresh mint, are loosely based on a recipe from The Bartender's Guide by Peter Bohrmann.

Read more »