We were looking for a quick, pre-dinner whiskey drink, one that would pique the appetite. And one that would use ingredients on hand. There was a bottle of Colorado rye, the Italian vermouth Punt e Mes, and the paper-wrapped bottle of Peychauds bitters. Five minutes later, we were sipping and planning dinner.

Before Dinner
1 1/2 rye whiskey
1 ounce Punt e Mes
1/4 teaspoon simple syrup
2 dashes Peychauds bitters

Pour all the ingredients into a mixing glass with several ice cubes. Stir evenly until combined and thoroughly chilled. Strain into a chilled cocktail or aperitif glass. Twist a lemon slice over the glass and use it as a garnish.

Tasting notes: Punt e Mes adds piquant lightness to the rye whiskey. The appropriately small dashes of aromatic Peychauds and simple syrup lift and unify.

Tomorrow: In memoriam

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