Issue link: http://digital.copcomm.com/i/97133
HOT BUTTERED BRUNCH B elieve it or not: It gets cold in Kentucky! So when you are presented with a warm mug of a Michter���s Rye cocktail on a blustery Louisville day, don���t think twice���drink it! ���I was thinking of brunch in fall, really elevating those classic lavors and letting the whiskey sing,��� explained Michter���s Resident Bartender Kristin Behrle. Behrle chose Michter���s ��� 2 oz. Michter���s US*1 Single US*1 Single Barrel Rye as her cocktail base, made from Barrel Rye ��� 5 oz. hot Huber���s Apple Cider sheared premium American��� �� oz. cinnamon grown rye, resulting in a ��� �� oz. simple syrup greater saturation of lavor, ��� Dollop of cinnamon with light spice and black pepper and sweet notes of whipped cream ��� Cinnamon stick garnish fruited caramel. Cinnamon Girl The Brunch Bunch Says: ���Why is this drink not a classic cocktail already? Holy smokes! The blend of cinnamon touching the rye is amazing!��� ���Fred Minnick ���Michter���s is an awesome rye for this drink because it lends a tiny salty edge to the apple cider. Could only be better if garnished with a campire!��� ���Stacie Stewart Bartender Kristin Behrle. RYE FOR MORE THAN YOUR TOAST W hile some prefer sweet in the mornings and some go for savory, we know a few people who are addicted to anything with plenty of spice. With a mash bill of 95% rye and aged for more than two years in new charred oak barrels, Redemption Rye is a well-spiced sipper with plenty of character to mix in brunch cocktails that will wake you up with a burst of lavor. ���This rye has a crisp spice, and I wanted to highlight that,��� said Joseph Riggs, Bar Chef at Against the Grain Brewery, whose twist on a classic whiskey-and-ginger ��� 1�� oz. Redemption Rye offered plenty of lavor for a ��� 2 dashes of barrel-aged morning pick-me-up. ���This is perfect for heavy foods and Fee Brother���s Bitters ��� 1 cube demerara sugar hangovers!��� ��� Top with ginger beer The Brunch Bunch Says: ���If you ever sought that feeling in the morning of the irst pull of an ice cold soda to wake you up, this may be your new substitute���and it has booze! Spicy rye and ginger make perfect sense as a simple morning eye popper.��� ���Chea Beckley ���Refreshing and balanced, with ingredients that meld together perfectly to produce a spicy/sweet brunch cocktail.��� ���Brett Davis ���Effervescent and easy to drink, which lends nicely for brunch cocktails, but there���s still lots of great lingering spice from the rye.��� ���Larry Rice Mary Anne���s Excursion Joseph Riggs, Bar Chef at Against the Grain Brewery. 94 / the tasting panel / december 2012