Dead Man’s Boot (High West Cocktail)
Happy New Year! California is sheltering away…SIP is extended for some time more. 2021 is off to a bang.
For years, I have had lots of friends who started the new year exercising, eating clean, and going DRY. I have never done that myself but I have always admired those who did. I think it is safe to say that even though we just celebrated the conclusion of 2020, it is not like 2021 really feels much better. I do have hope for the vaccine to get around to even those of us at the end of the line. But I truly think it would be a terrible year to practice Dry January. In the name of our cancel culture, Dry January is canceled.
Soooo….back to remembering good times, like our trip with friends to Park City, Utah last February… just before the world ended. We skied, dined out, visited the Veuve Clicquot Champagne Yurt at Deer Valley. Life was good. While in downtown Park City we paid a visit to High West.
If you head to Park City, you should go to their Saloon. High West Distillery was founded not too long ago – in 2006 by David Perkins (a Tuck Grad to boot!) and his wife Jane. They started small with a 250-gallon still in an old garage and livery stable just one block off of Main Street, and the rest is history. They have grown quite a bit since then and you can find High West’s unique aged whiskey blends all over now - even at our local Diablo market.
Dead Man’s Boot is an original drink from High West. I know it is only Tuesday, but holy heck, this is quite a week. It is made with Rendezvous Rye, High West’s flagship whiskey, which has a spicy flavor to it, full of cinnamon, vanilla and peppermint. It’s aged for 4-7 years in oak barrels. It is a great bottle to keep in stock in your bar to mix up lots of cocktails, but Dead Man’s Boot is a classic.
Cheers and SIP responsibly!
Dead Man’s Boot
Ingredients
1 ½ oz. Rendezvous Rye
1 oz. Casa Noble Reposado
1/2 oz. simple syrup
½ oz. lime juice
Fever Tree Ginger Beer
Preparation
Combine everything but the ginger beer in a cocktail shaker (or as High West calls it, shaking tins) filled with ice
Shake hard for 10 seconds
Strain into a tall Collins glass and add chipped ice
Top off with ginger beer
Garnish with a lime wedge
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