Did you know about World Bartender Day? I didn’t but love the cocktail and photos that Spirit Hound Distillers in Lyons, Colorado, shared in honor of the Feb. 24 occasion.
Amanda Engelhorn, the distillery’s tasting room manager and resident mixologist, uses Colorado ingredients in her unique cocktail recipes to highlight the flavor profiles of spirits she uses, and the Rye Biscus is an excellent example. The cocktail features Spirit Hound’s latest release, a 5 Year Rye Whiskey that hits shelves across Colorado in February. Engelhorn can share tips and tricks for making cocktails and mixed drinks at home with visiting groups.
Rye Biscus
1 ½ ounces rye whisky
½ ounce raspberry syrup (recipe below)
¼ ounce fresh lime juice
2 ounces Rosa de Jamaica (Hibiscus Agua Fresca)
¼ dropper cacao bitters
Garnish: orange twist
Fill a Collins glass with ice and add all ingredients. Top with soda water. Give a thorough stir or pour back and forth between a shaker and glass. Garnish with an expressed orange twist.
Raspberry Simple Syrup
8 ounces frozen raspberries
1 1/4 cup hot water
Appropriate amount sugar (equal to liquid)
Add raspberries to the jar and cover with hot water, and then store in the fridge, allowing to sit overnight. The next morning, strain raspberry water through cheesecloth, squeezing out any excess liquid. Measure raspberry water, and then heat in a pot to almost boiling and add sugar to dissolve. Store in fridge for up to 2 weeks.
