I asked him to pour me something brown,
It mattered not if rocks or up.
A drink that left me be to drown,
At the bottom of my tumbler cup.
Is all I ask;
And not too sweet (his Manhattans are so damned sweet).
Oh and Not Too Dry.
Without hesitation, equal to task,
He added Rye.
And on and on,
He shook and shook,
And then it was:
A Monte Carlo! He said,
When he was done.
Not too sweet...
And I imbibed.
It was almost as good...
As the Second one.
I figured that since we all seem to be looking for ways to work more rye into the rotation you'd appreciate the story. And the direction...
2oz rye whiskey, preferably 100-plus-proof
2 dashes aromatic bitters
Maraschino or brandied cherry, for garnish
Fill a cocktail shaker halfway full with ice. Add the rye whiskey, Benedictine and bitters. Shake well for at least 30 seconds, then strain into a cocktail (martini) glass. Garnish with the cherry.
MON AMI LOUNGE
San Antonio, TX 78209
Recipe and "Up" Photo Courtesy: The Washington Post.