When I was looking for a rye-based cocktail last weekend I came upon this concotion. It just the same as a basic whiskey sour, but you'd be surprised at how good it is with rye (I used Jim Beam because it's the cheapest and most untamed, IMHO, in my collection).

Also WRT using lime in a mint julep isn't that what they call a "maheetah" down south? Lew, go to a watering hole and order a mojito, then pocket the muddler. For those not familiar with this, it's a little stubby baseball bat looking thing. I got one from a sidewalk cafe in Paris and it does a great job on releasing the oils when making the MJ.

Here's the recipe I followed for the Rye Sour:

1oz. lemon juice
1/4 - 3/4 oz. sugar syrup or 1 barspoon sugar(I like the low end of the scale)
1 1/2 oz. rye whiskey
stemmed cherry

Shake well over ice cubes in a shaker
strain into a sour glass and add cherry

(sour glass = wine flute)

taken from the amusingly named "American Bar" by C. Shumann
ISBN 1-55859-853-7