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  1. #1
    Bourbonian of the Year 2011
    Join Date
    Sep 2002
    Toronto, Canada

    Rye Whiskey Cocktail

    Try this: 1/3rd Canadian whisky (or vodka or American blended whiskey); 1/3rd Lot 40 or any straight rye (Rittenhouse is ideal, or Potrero); 1/3rd Rock and Rye cordial (I used Jacquin's, which comes into its own in a drink like this but any R&R will work).

    Result: a medium-sweet whiskey cocktail of great savour. I like it neat and room temperature (it is still cool here), but it would be great on clear ice or shaken with crushed ice and poured straight-up. Shucks, pour soda on it to make a long drink where needed.

    This is how straight rye was consumed very often in the late 1800's, and one can see that Rock and Rye was meant to be used in drinks like this.

    Last edited by Gillman; 06-04-2006 at 14:36.

  2. #2
    Join Date
    Feb 2006
    Eastern MA
    I'm not sure how many of us have all the neccessary ingredients, but I sort of do, so I took a shot at it.

    I used a home made Rock & Rye, based on Rittenhouse and using LeNell's recipe. I then added BMH 18yo rye (strangely the only rye I have open at the moment). For the Canadian I used Forty Creek Barrel Select. I feared that this might be too sweet, but hoped that the older rye would counter balance it.

    The result was quite interesting and very enjoyable! The only downside was a funky aftertaste, no doubt due to my weird selection of ingredients.

    Thanks Gary!

    "You're the best bourbon drinkers ever!" - Margo (waitress at Bourbon's Bistro in Louisville)

  3. #3
    Join Date
    May 2002
    Central Arizona (near Prescott), U.S.A.

    You know a recipe needs work when the word that comes to mind is "aftertaste", not "finish".

    Yours truly,
    Dave Morefield
    Yours truly,
    Dave Morefield

    Dog Lover, Euphonium Player, Campfire Guitarist, Marksman,



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