Returned 18 result(s) for "Rye Whiskey"; page 2 of 2.
The Sazerac went through many variations as Antoine Amedie Peychaud experimented with remedies that used his bitters. In 1838 it used French Brandy and by 1873 it was using American Rye. It moved from Absinthe to Herbsainte and other slight variations. All great cocktails change with time.
The Trinidad sour is a great use of angostura bitters in high degree, this drink's core "spirit" is bitters and that is pretty unusual.