The Dandy Riot

For my second cocktail at The Library at the Public on Sunday afternoon, I asked the bartender to make me something that would be a opposite to the Maiden's Mayhem that I had just had. The question she posed to me was: Would you like something Citrusy or something Boozy. Well, I decided to live a little and throw caution to the wind. Naturally I said boozy. She recommended a cocktail called the Dandy Riot. Here are the ingredients in that particular cocktail:

The Dandy Riot
Old Overholt Rye
Aperol
Byrrh
Talisker 10 year rinse

Before I go into the actual cocktail, I wanted to touch some light on the ingredients.

Old Overholt is an old school staple in the Rye Whiskey family though the current version has a lower proof (it has been lowered to 80 from 100 proof in 1930).

Aperol is an aperitif in somewhat the same vein as Campari. Here is how it is described on the Aperol website:

Aperol is the perfect aperitif. Bright orange in color, it has a unique taste, thanks to the secret recipe, which has never been changed, with infusions of selected ingredients including bitter and sweet oranges and many other herbs and roots in perfect proportions. Aperol’s strength is in its low-alcohol content of only 11 percent.

For an interesting comparison of Aperol and Campari, check out the article by Post Prohibition Hand Crafted Libations from April 21, 2001 entitled Aperol & Campari

Byrrh (pronounced Beer) is another aperitif in the cocktail, this one wine based with a taste of quinine. Here is how it is described on the Byrrh page on the Pernod website:

A wine-based aperitif, Byrrh is a typical product of the south of France, made mainly from Carignan and Grenache grapes from the hillsides of Roussillon....Byrrh is drunk as an aperitif. It is best served cool, at approximately 16°, and goes well with a twist of lemon zest or a little Crème de Cassis

Talisker 10 is a single malt scotch that is made on the Isle of Skye. According to the Talisker website Talisker 10's palate is one of:

A rich dried-fruit sweetness with clouds of smoke and strong barley-malt flavours, warming and intense. Peppery at the back of the mouth.

And its finish is one of a:

Huge, long, warming and peppery in the finish with an appetising sweetness.

Now that we've gotten the introductions out of the way, here is what I thought of the cocktail.

I love the complex balance that the cocktail brings. You can taste the smokiness of the Talisker 10 rinse on the glass and the alternating sweetness and bitterness of the combination of the rye whiskey and the aperitifs. It also packed a punch on the boozy side though it did so in a deceptive manner. The cocktail is a very pretty dark red color and is very smooth on the tongue. A couple of these in a row can do some damage...of course in a good way.

Now where to go for next Sunday's expedition which will coincide with the holiday party at Mayahuel (yes, I know its a little late for a Christmas holiday party in April but who am I to complain about it). Regardless it should be a damn good time.

Until Then Happy Drinking,
Sisco Vanilla