Typically, Rye’s Up—the Baltimore Bartender’s Guild’s (BBG) annual whiskey-filled competition benefiting the Cystic Fibrosis Foundation—takes place in the spring. But after two years of in-person postponements, the guild is ready to bring back the event this weekend with a fitting “Night of Boos and Booze” theme.
“I’m really excited that we get to do a live version again,” says former BBG president Brendan Dorr, who co-owns Dutch Courage in Old Goucher. “Last year’s virtual event was great, but cocktails are more fun to have in-person.”
This Sunday, Oct. 30, The Sagamore Pendry’s picturesque poolside courtyard will serve as a backdrop for the rye mix-off, where 16 contestants will craft cocktails using rye from local purveyors like Sagamore Spirits, McClintock Distilling, and Baltimore Spirits Co. A panel of professional judges will pick their favorites, while attendees will be able to cast votes for their “People’s Choice” winners.
For guests who prefer to skip the spiked stuff, BARE Zero Proof Spirits will offer mocktails. And, as in years past, some of Charm City’s best eateries will be there, too. From 4-8 p.m., while costumed attendees taste competing cocktails and bid on silent auction items, food vendors including Cocina Luchadoras, Sally O’s, Hersh’s, Alma Cocina Latina, JBGB’s, and Neopol Smokery will be doling out small bites. Limited tickets are still available.
To help attendees brush up on their rye knowledge before choosing their “People’s Choice” picks, we caught up with three of the participating guild members. Below, get to know them, peep hints about their submissions, and browse their best tips for crafting whiskey cocktails of your own.
Vikki Brannon
First-time Rye’s Up competitor
Representing: The Back Yard and Mulberry’s Bar in Hollins Market
Fun fact: I sing karaoke up to three times a week.
My mixology style in one word: Contemplative.
If I were a cocktail: In the mornings I’d be an Old Fashioned, because I’m all muddled. At night I’d be a Whiskey Sour because I’m bright and cheery.
Hints on Rye’s Up cocktail entry: My cocktail is inspired by one of my favorite songs.
Most excited about: The fact that the event is supporting such an incredible cause is exciting enough. And getting to compete against my peers and get to know my fellow Baltimore bartenders better is an added bonus.
Advice for tasters: Cleanse your palates and keep an open mind.
Brannon’s rye cocktail tips:
- Do Your Research. “Don’t forget—not every rye is the same.”
- Patience Makes Perfect. “Take your time getting to know the rye you’re working with.”
- When In Doubt, Try it Out! “Don’t be afraid to take chances with flavor pairings.”
Kaya Vision Potler
Longtime competitor and former Rye’s Up winner
Representing: The Sagamore Pendry
Fun fact: While I am a food and beverage manager at The Pendry, I also teach in the acting department at the Baltimore School For The Arts.
My mixology style in one word: K.I.S.S (Keep It Simple Stupid).
If I were a cocktail: I would be a Boulevardier with rye. Simple, classic, bittersweet, and well-balanced.
Hints on Rye’s Up cocktail entry: My idea for this year’s Ryes Up cocktail was an Old Fashioned…but new.
Most excited about: Bartending with friends, giving back to the CFF, and being in a new space for this competition.
Advice for tasters: Take your time and pace yourself. There will be 15 cocktails to taste this year. Don’t burn out your taste buds too early.
Potler’s rye cocktail tips:
- K.I.S.S. (Keep It Simple Stupid). “Create a cocktail that is easy to execute, that people are familiar with, and add one simple twist. No need to reinvent the wheel.”
- Don’t Bury the Spirit. “I think this goes for all competitions, but don’t hide the spirit that you are trying to feature in your cocktail. Know the spirit you are working with and play to its strengths and highlight and bring those flavors forward.”
- Do Something Different. In terms of competitions, like Rye’s Up, or maybe even gatherings at home, “Think about what others may be doing based on the season, theme, their home bar, and do the opposite.”
Elena Johnson
First-time Rye’s Up competitor
Representing: B-Side Cocktail Lounge at Hotel Revival
Fun fact: Along with being a bartender, I’m also a vegan chef and caterer.
My mixology style in one word: Culinary.
If I were a cocktail: Maybe a rye Manhattan? I’m both assertive (like rye whiskey) and friendly and sweet (like the vermouth).
Hints on Rye’s Up cocktail entry: The name of my cocktail is Black Cat.
Most excited about: To see how people react to my cocktail and to hear constructive feedback from the judges.
Advice for tasters: Drink water in between samples both to cleanse your palate and to stay hydrated. There are a lot of cocktails to taste.
Johnson’s rye cocktail tips:
- Think Outside the Box. “Rye isn’t just for stirred, spirit-forward cocktails. I have a shaken cocktail special available at B-Side that features rye with citrus and coconut whipped cream.”
- Weigh it Out. “Consider how much spice the rye you’re using has when adding sweeter ingredients. If it’s not that spicy, then a lot of sweet ingredients could overpower the flavor of the whiskey.”
- Again, Keep it Simple. “It doesn’t have to be complicated! The flavor of a good rye should shine through in your cocktail, so even just a few additions (of bitters, sweetener, or acid) can enhance the whiskey without hiding it.”