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Dad’s Hat Pennsylvania White Rye and Sage Herbal Elixir (Floyd’s Pack Mule Cocktail)

dad's hat white rye and bitter end bitters

Dad's Hat Pennsylvania White Rye and Sage (Herbaliscious!) Photo: Warren Bobrow, Leica M8

I just created a new cocktail with historically correct flavors.  What are those interesting bottles?  Well my friends, my usual- or unusual form of cocktail whispering has led me to a secret spring.  There up the road apiece is a spring that spouts water as clear and refreshing as the soft hand of a maiden in the summer.

Pennsylvania Rye in the un-aged form runs as soft and sweet as this spring that bubbles up from the earth.  Branch water with a kick I say.  Sitting next to this venerable bottle of Pennsylvania History sits a bottle simply called Sage from the same creative mind behind the salubrious and ever mixable liqueurs named Root, Rhubarb and Snap.

But what is Sage?  Sage is Herbalicious according to the hand-crafted natural paper-press release.

According to the copy, Thomas Jefferson was not only a founding father, but he was also an avid horticulturist.  His friend and mentor Bernard McMahon was in the midst of chronicling the 130 plants discovered by Lewis and Clark.   As history has it, Bernard and Thomas also were fond of highly intoxicating beverages.  Sage in the purest form is not just sage as an herbal adjunct, it is also an ingredient in early “Gar-Tending” experimentation!

This type of experimentation weaves its way into my semi-drunken state- *who me?*

Dad’s Hat Pennsylvania White Rye is gorgeous stuff.  If I could lay down a few bottles and wait about ten years, I’ll bet the mouth-feel will soften to that of branch water.  Now, instead of letting any rest, I’ve created a cocktail with this spicy and emotional Rye powerhouse.

Sage is distilled with thyme, sage (of course), rosemary, lavender and fennel.  All I could think about was mixing Sage with Dad’s Hat.

But the drink would not be complete without a few drops of the fire driven chocolate and spice enamored heat of the Bitter End Mexican Mole’ Bitters.  Take about four drops of this amazing liquid and scatter them over the top.  The 100 proof power of the White Rye and the aromatic wonderment that says Sage finished with Bitter End Bitters only needs one more item.  That would be the perfect ice cubes made with water filtered through the Mavea “Inspired” Water Pitcher.  Crystal clear and without any unpleasant fragrances or minerals, these ice cubes will enlighten your cocktails.  I did a 95/5 mix of Royal Rose Lavender Lemon Syrup and well water.  The benefit of putting the Royal Rose Syrup into the ice cube is to subtly change the flavor of the cocktail as the ice cube melts.  Mostly water, a bit of syrup and everyone is friendly together.

I believe it shows sophistication of flavor.  And fortitude in your cocktail glass.  Isn’t that what this is all about?

Flavor?

Danger Level 4 out of 5.  Possibly 5 out of 5 if you err on the side of heavier handed cocktail measurements…

Floyd’s Pack Mule Cocktail

Ingredients for two very strong drinks:

Freshly made Lemonade (unsweetened) made with Meyer Lemons if you can find them

2 shots of Dad’s Hat Genuine Small Batch Pennsylvania White Rye- 100 proof (local Rye from Pennsylvania)

2 shots Sage from Art in the Age- 80 proof (USDA Certified Organic)

Royal Rose Simple Syrup of Lavender and Lemon

Bitter End Mexican Mole’ Bitters

For Ice Cubes, fill an Ice Cube tray with 95/5 ratio of Mavea Filtered Water to Simple Syrup, let freeze overnight to set firmly

Preparation:

To a Boston Shaker fill 1/4 with regular ice

Add the liquors

Add 1/4 cup freshly made lemonade

Shake until frosty

Pour into a funky glass with Royal Rose Lavender Lemon Syrup ice

Drip three-four drops of Bitter End Mexican Mole’ Bitters over the top

Sip carefully

 

Warren’s first book, Apothecary Cocktails is being published by Quayside/Rockport in November 2013 for the Xmas season. He has published over three hundred articles on everything from cocktail mixology to restaurant reviews in NJ Monthly Magazine. (Served Raw, Drinking in America, DrinkGal.com, Bluewater Vodka, Purity Vodka, Botran Rum, Orleans Apple Aperitif, Marie Brizard, Art in the Age: Root, Snap, Rhuby, Hendricks Gin, Sailor Jerry Rum, Tuthilltown Spirits, Bitter Cube, Bitter Truth, Bitter End-Bitters, Bitters, Old Men…etc. etc.)
He’s written food articles and news for Edible Jersey, Chutzpah Magazine, NJ Monthly, Serious Eats, Daily Candy (Philadelphia) Rambling Epicure (Geneva, Switzerland)
Warren is the cocktail writer/mixologist for Foodista. He is a former trained chef who began as a dishwasher/potscrubber. He has also bar-tended at the four star Ryland Inn, located in NJ.
Warren is the On-Whiskey Columnist for Okra Magazine in New Orleans.
He is also a Ministry of Rum judge.
Warren is a self-taught photojournalist and shoots with the venerable Leica M8.

 
 

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