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Bar Talk: Next Door

By Published: April 09, 2019 12:06 AM CT
<strong>Strong rye, honey gastrique and a healthy dose of bitters make Nick Lumpkin's Rye Time cocktail a fun riff on a whiskey sour</strong>. (Patrick Lantrip/Daily Memphian)

Strong rye, honey gastrique and a healthy dose of bitters make Nick Lumpkin's Rye Time cocktail a fun riff on a whiskey sour. (Patrick Lantrip/Daily Memphian)

We’re in Cooper-Young at Next Door, 937 Cooper — Sweet Grass’s sister restaurant — for Bar Talk with Nick Lumpkin. (Pay no attention when yours truly says we're at Sweet Grass.)

Lumpkin turns to rye and lightens it up for spring with honey gastrique, lemon and a hard shake to be sure the ice melts enough to add some water to the cocktail before pouring it.

And then the bitters. Forget the dash. He adds a shocking amount of Angostura bitters, but it works. Pro tip: Stir it first, or your first sip will give you a mouthful that will be all bitters. But don’t omit it or cut back, because you’ll change the drink.

Rye Time

Ingredients 

1 ½ ounces Wild Turkey 101 Rye

½ ounce lemon juice

½ ounce honey gastrique (see note)

1 teaspoon Angostura bitters (approximately)

Fresh thyme and lemon wheel for garnish


Directions

Note: Make the honey gastrique by heating honey, adding roughly an equal part of white vinegar, and simmering until thickened to a medium syrup. Lumpkin also infuses the gastrique with fresh thyme for this cocktail; you can do the same or omit it for more flexibility with the leftovers. Store in the fridge.

Add rye, lemon juice and honey gastrique to a shaker with ice and work it pretty hard — you want the ice to melt. Strain in a glass over fresh ice, add the bitters and garnish with thyme and a lemon wheel.

 

Topics

Bar Talk Next Door Nick Lumpkin
Jennifer Biggs

Jennifer Biggs

Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.


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