A few brief rounds of experimentation - and perhaps a flash of divine inspiration from Bacchus - brought us to an incredibly simple drink to make that has a complex taste which defies tasters to identify the ingredients and prompts looks of incredulity when telling them there are only two.
2 ounces Rittenhouse Rye 100 (or other strong, spicy rye whiskey)
.5 ounce Sonomic cabernet grape vinegar
Stir with ice to chill and serve in a chilled cocktail glass.
Garnish with a small lime wheel.
Sonomic is the result of a collaboration between winemaker Bill Reading of Sonoma Valley Portworks, distiller Don Payne of Stillwater Spirits, and chef Mike Giacomini, one of Payne's business partners. After only being available in the tasting rooms of Sonoma Valley Portworks, it is newly available in select stores or from Bella Mia Gifts. (A bottle has also, to our surprise, pleasure, and slight exasperation with Neyah White's unerring ingredient radar, already appeared on the backbar at Nopa).