On this socially-distant Halloween, here’s a fun way to celebrate Halloween with your pod.
The recipe is courtesy of Porter’s Small Batch Rye, an artisan rye handcrafted by Ogden’s Own in Utah.
If you want to use the apples as garnishes for individual glasses, get the smallest ones you can find. You may also need straws so the drink can be sipped through the apple’s core.
1. MIX the rye, apple cider and and bitters in a large drink dispenser or punch bowl. It can be mixed and stored up to two days before serving, to infuse the flavors. Before serving…
2. ADD in the hard cider and ice. Enhance the taste with additional bitters as desired. When ready to celebrate and enjoy, rim each party glass with a drizzle of absinthe†. Add ice cubes to glass and pour in the infusion. Garnish glasses and punch bowl with a crew of spooky carved apples for a hair-raising experience when served.
ABOUT PORTER’S RYE
Porter’s Rye Whiskey is a 95/5 blend of rye and barley. This 90 proof straight rye whiskey is aged in heavily charred new oak barrels for more than three years.
American rye whiskey is similar to bourbon, but must be distilled from at least 51% rye‡ grain.
Rye whiskey was the most popular type of whiskey in the U.S. until the start of Prohibition in 1919.
Rye has been going through a resurgence in recent years, with both artisan distillers and big brands.
Ogden’s Own is first released approximately 1,000 cases of Porter’s Rye in 2019.
Rye whiskies are produced in both the U.S. (e.g. Jim Beam) and Canada (e.g. Canadian Club).
However, Canadian whiskey, which is often referred to and labeled as rye whisky for historical reasons, may or may not actually include any rye grain in its production process [source].
Historically, in Canada, corn-based whisky that had some rye grain added to the mash to give it more flavor, came to be called rye. So if you’re looking for real rye, ask or stick with a big brand (all Canadian Club expressions are rye-based).
But—we say this as patriotic Americans—stick to American brands to be sure.
*For a punch bowl, freeze a block of ice in advance. You can use a bundt pan or other mold to create an attractive shape (we use a star-shaped gelatin mold).The larger the piece of ice, the slower it will melt. Ice cubes will melt much faster than a block of ice, and will dilute the punch that much faster.
†We used a Q-Tip.
‡Bourbon can be made from 51% corn or rye, and can be a blend of both.
The post HALLOWEEN COCKTAIL: Porter’s Rye Way To Hell Punch first appeared on THE NIBBLE Blog – Adventures In The World Of Fine Food.