From Detox to Retox

by Cynthia Sin-Yi Cheng
June 16, 2010

Cynthia Sin-Yi Cheng

Rye
247 S 1st St
(Roebling & Havenmeyer Sts)
Brooklyn, NY 11211
718-218-8047

Ten days of antibiotics. I tried to negotiate with my PCP, but Doctor Bleyer just wouldn’t budge this time: “No alcohol for ten days.” Okay, I thought, I can do this. It’s a challenge, and I adore challenges. So, 10 days of detox with the Wine Media Guild Annual Hall of Fame dinner conveniently smack in the middle. But I did it. Involuntary detox successful!

To celebrate the first day off drugs, I wondered what would be more perfect than a Retox ($8) at Rye. I eyed this drink on my last visit and was eager to try it.

Sother Teague, the bartender who came up with the Retox told me this drink was actually a take-off of the classic detox cleanse, which includes cayenne pepper, lemon juice, and honey.

He wanted to reference the detox and push it further so that the cocktail would hit all five flavor profiles. Maple syrup from Deep Farm in Vermont provides both sweetness and umami, lime juice adds sourness, Sauza Hornito’s reposado tequila gives a touch of bitterness, a half-salted glass rim offers the option of a savory touch, and finally the freshly muddled jalapeños peppers give the sensation of fire on your tongue.

I’m a margarita fan, and this drink fulfills my craving for tartness and citrus, but with an added layer of spiciness. If you like this, don’t miss the Herb Alpert (jalapeño infused blanco tequila and mescal with fresh oregano and lime) ($14) at Mayahuel , one of my staples.

I thank Sother for his concoction to help me ease back into the retox world.