Issue link: http://www.e-digitaleditions.com/i/784242
180 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 7 drink High Rye Sour Rio Grill 101 Crossroads Blvd. Carmel • 831/625.5436 www.riogrill.com Photo: Kelli Uldall G rowing up, Jonathan Bagley's big night out involved Chinese food. "My father judged the quality of a Chinese restaurant by their whiskey sour," says Bagley, bar manager at Rio Grill. "When I got to taste it, I could think of no fouler concoction (still can't). But I got to eat the cherry, so it was all good." These days, Bagley harkens back to before disco and cotton candy vodka conspired against "all that's decent about bars and booze." His High Rye Sour uses rye "because it imparts a bit of spice and better balances the sweetness." He also incorporates the smoky Highwest Campfire whiskey from Utah, hence the name High Rye. —Larry Harland P R E PA R AT I O N : Measure ingredients (except egg white) into a shaker glass. Add egg white and shake (without ice) for one minute. Add ice. Shake again for one minute. Strain into glass. I N G R E D I E N T S : • 1 oz. Redemption Rye • ½ oz. Highwest Campfire • ½ oz. simple syrup • Juice of ½ lemon • 1 egg white