Killer Cocktails: The Rye Catcher
This month’s exclusive Killer Nashville Killer Cocktail: The Rye Catcher
The thing about coming of age, or bildungsroman books, is that they may actually be lost on those that are coming of age!
Take The Catcher in the Rye. It is without a doubt one of those coming-of-age books that packs an adolescent wallop. At 16 or 17, when English teachers oblige students to read J.D. Salinger’s classic, it may not be wholly understandable what in fact is going on.
Cynical and jaded, is Holden Caulfield just screwing around? After all, he’s failing out of his fourth school, and he’s running around Manhattan buying booze and having questionable encounters.
Perhaps it is time and age that helps in asking the real questions like, why does Holden keep asking about the Central Park ducks, and why is he so sad and angry? Why is he having a hard time growing up?
These are the questions Mark “Spaz” Morris believes you might ponder with his literary-themed drink, “The Rye Catcher”. A lighter version of an Old Fashioned, this drink will take you into the summer with much to think about.
The Rye Catcher
Ingredients:
½ ounce Eli Mason Old Fashion Cocktail Mix
2 ounces Rittenhouse Rye Whiskey
1 ounce Club Soda
A couple of dashes of Scrappy’s Bitters Orange
Orange slices
Cherries
Handful of ice cubes
Directions:
In a cocktail glass, throw in a slice of orange and a cherry, squirting a couple of dashes of bitters on top of the fruit.
Using a muddler mash the fruit until you see pieces of fruit and juices fill the bottom of the glass. (Spaz says it’s okay to take out your angst with the muddler.)
Add ice cubes and the Eli Mason Old Fashion Cocktail Mix.
Add the Rye whiskey.
Top it off with Club Soda.
Spaz recommends tumbling the mixture from the glass to a shaker. Don’t shake, just pour gently back and forth to get a good mix.
Garnish with more fruit.
Cheers!
Send us pictures and comments of you and Killer Nashville’s The Rye Catcher. We’ll share them here along with a link back to you.
About Spaz:
Spaz started in the restaurant/bar business back in 1984 in Baton Rouge, Louisiana when he was a student at Louisiana State University. Instead of becoming a chemical engineer, he became a social legend instead, he says jokingly. He later transferred to Knoxville, Tennessee, and received a Bachelor’s in marketing from the University of Tennessee in 1989. He has worked in biker bars to 4-fork-setting restaurants. An avid traveler, he has lived in 13 states and visited 40, so far. He enjoys reading sci-fi and sci-fantasy books. He currently holds court at Red Dog Wine and Spirits in Franklin, Tennessee. Check out the store: www.reddogwineandspirits.com.
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