Sugar Cane Rye: A Drink Recipe
It’s sugar cane season!
Chewing on stalks of raw sugar cane was a wonderful part of my childhood in Vancouver, and while visiting my home town today, I came across this delight once again. This time, however, I’ve made a delicious drink for grown-ups.
Simply mix sugar cane with rye whisky at a ratio of about 4:3.
The juice from about one section of the sugar cane should yield around 40ml of liquid, so this is enough for a single shot (30ml) of whisky. Chill the rye and the sugar cane. Extracting the juice from the cane (without chewing it) is a little challenging. I used a large heavy duty garlic press and it was considerable work. A conventional vegetable and fruit juicer would do it, I’m sure, as well as industrial cane juicers.
Enjoy the pictures and leave a comment!
![Sugar Cane Pieces](/images/20161113-210922-DSC00522.jpg)
Sugar Cane Pieces
![In the press](/images/20161113-211012-DSC00524.jpg)
In the press
![Pressing the Cane](/images/20161113-211250-DSC00534.jpg)
Pressing the Cane
![The Sugar Cane Juice Mixer](/images/20161113-211503-DSC00535.jpg)
The Sugar Cane Juice Mixer
![Crown Royal Canadian Rye Whisky](/images/20161113-211138-DSC00530.jpg)
Crown Royal Canadian Rye Whisky (30ml weighs about 28g)
![Mixing the Rye with the Sugar Cane](/images/20161113-211509-DSC00537.jpg)
Mixing the Rye with the Sugar Cane
![The Finish](/images/20161113-211530-DSC00540.jpg)
The Finish