John Jacob, a Dutch distiller who immigrated to Oregon in the late 1920s, created the recipe that is still used in this rye whiskey today. Made by Jacob’s granddaughter, Patti Bishop, and her husband, Mike Sherlock, at Seattle’s Mischief Distillery, this sippable and smooth whiskey is crafted with 90 percent northern dark rye berries.
Try stirring up this cocktail with the Antica Honey Syrup or just go classic with traditional honey syrup, made with equal parts honey and water. Go local to finish off this “New Fashioned” with cherries from Washington’s Tillen Farms Bada Bing Cherries and bitters from Portland Bitters Project Bitters.
Honey Rye Old Fashioned
Makes 1 drink
2 ounces Mischief John Jacob Rye Whiskey
¼-⅓ ounce Antica Honey Syrup (recipe follows)
Dash of Portland Bitters Project Aromatic Bitters
Garnish: Bada Bing Cherry, fat grapefruit peel
Measure the whiskey, Antica Honey Syrup and bitters into a mixing glass. Fill three-quarters full with ice. Stir with a bar spoon until well chilled. Strain over ice in an old fashioned glass. Express the grapefruit peel over the drink to release the oils, then twist and add to drink. Garnish with a Bada Bing Cherry.
Antica Honey Syrup
Makes 12 ounces
1 cup honey
¼ cup water
¼ cup Carpano Antica Formula sweet red vermouth
Combine ingredients in small saucepan. On medium-high heat, bring liquid to a boil while stirring to combine well. Remove from heat. Store refrigerated for up to 30 days.
