3⁄4 oz Rye
3⁄4 oz Honey syrup (1:1 honey & water)
3⁄4 oz Lime juice
Instructions

Shake and strain into an ice-filled rocks glass.

Cocktail summary
Posted by Casey on 10/01/2011
Created by
Jacob Grier, Portland, OR
Is an
authentic recipe
Curator
Not yet rated
Average
3.5 stars
(7 ratings)
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From other users
  • 1+ oz rum 1 oz Rye 3/4 oz honey syrup 3/4 oz lime — ★★★
  • added allspice dram; a little cinnamon-y. very good. — ★★★★
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Comments

This is really good, thanks for posting. I didn't have the bitters- used Peychaud's, and Wild Turkey rye.


bza commented on 12/14/2011:

Unexpectedly incredible - maybe my favorite thing to do with Smith and Cross ever. I lowered the honey syrup to 1/2 oz, which perfect worked for me.


Sounds really good - you might want to try the Dover to Calais, which keeps the lime and Smith & Cross, but has Green Chartreuse and orgeat. 

Thanks,

Zachary


Dan commented on 12/15/2011:

I need to revisit this. I used honey and needed the full 3/8 oz to make it sweet enough for the lime. My Ryan and Wood rye didn't stand up to the Smith & Cross; I think something like Wild Turkey would have worked better. I added another 3/4 oz of rye and it worked better. I also think my generic honey was a bit milquetoast.


bza commented on 12/17/2011:

Dan, not sure what proof the Ryan and Wood is (I've seen it on shelves but have yet to try any of their liquors), but I used Rittenhouse because I figured I'd need the extra proof specifically because S&C is so overpowering. I used a local honey for my syrup, and the resulting drink was pleasingly floral - you could taste the S&C, but it was merged with other things. If you used honey rather than syrup, you probably ended up with a lot of it still in the shaker...


bza commented on 12/17/2011:

I have that in my suggestions, but I'm currently having an Orgeat identity crisis right now where I'm not crazy about homemade but I can't find the perfect store bought. Still looking for the Kassatly Chtaura Meehan recommends in PDT. Do you use homemade?


BZA,

Yeah.... my understanding is that the two best widely available orgeats are the BG Reynolds and the Small Hands versions. I make my own (the recipe I use is the one in the article), but I tend to like orange flower and rosewater more than most people ;)

Thanks,

Zachary


bza commented on 12/19/2011:

I had the small hands - brought a bottle back with me from California. It's great, but not available here and somewhat overpowering. I usually cut the amount by a dash or two in drinks like the Japanese that are Orgeat heavy. In old recipes it always seems like Orgeat was weaker and Grenadine was stronger back then...


If you don't have the Whiskey Barrel Aged Bitters you can use a 50/50 mix of ango and allspice dram. I believe that's what they use at Metrovino when they don't have access to the good stuff.


I tend to like 50:50 Ango and Ramazzotti to substitute for Fee's Barrel Aged, if you have to.