Uppercut

3/4 oz Rye <Rittenhouse>
3/4 oz Cointreau
3/4 oz Cocchi Americano
3/4 oz Lime Juice

Shake with ice, strain into an ice filled rocks glass


The first weekend in May we had a little party at our house.  It also happened to be my friend’s birthday that day.  I was making various drinks throughout the night (a Good Shot Red Two, a Vieux Carre, among others) and then noticed the birthday girl had nothing in her hands.  When I offered to make her a drink, she requested something with a brown spirit that was also refreshing, maybe with some citrus.  My wheels started turning and decided an equal parts template was the way to go.  This is a great option when you don’t want any one flavor to dominate, but often the whole is greater than the sum of its parts.  Flipping through my cocktail journal I landed on the Uppercut.  A rye base, with some lime and other bright supporting bottles checked all her boxes.  Plus, I hadn’t made it in a while so was excited to give it a taste again.

The original inspiration came from the Haymaker.  This was a solid drink, but I wanted to make it a little more assertive.  Dropping bourbon in favor of rye was a good place to start, as the eponymous grain gives a spicier edge to the drink.  Similarly, Cocchi Americano in place of dry vermouth means some more bitterness works its way in to the glass.

Once all the ingredients are poured on the rocks, this becomes both a stiff and refreshing drink.  Cointreau and lime juice have a nice sweet and sour interplay, while the rye and Cocchi provide a sturdy backbone.  Tartness from the lime gets your saliva glands working, readying your palate for the next sip  The worst part about this one is it’s a little too drinkable, and can be gone before you realize it. Definitely achieved my goal with all these modifications. Best of all, the birthday girl thoroughly enjoyed it.

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