Returned 20 result(s) for "rye"; page 1 of 2.
The 12 mile limit is a prohibition era cocktail that was named after the 12 mile distance at sea you had to be at to drink alcohol during the Volstead Act.
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Dry, sour citrus taste, a bit of rye without being too sweet. No real brandy impact seems to stand out.
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While there is no real history behind this drink, nor do we know whom created it, this cocktail came across our desk and we just had to make it.
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Dry and acidic, not too sweet, but all the flavors pair well together without anything overpowering; a bit of molasses/blackstrap, musty rye and hard to put down.
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This drink designed was created by Jennifer Schommer for CMC supporter Stephane who loves potent spirit-forward cocktails with a bitter bite.
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A lightly sweet balance of maple against a potent punch of rye and a light lingering bitter finish.
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Exploring more neighborhoods of New York City, the Bensonhurst is a riff off the standard manhattan cocktail.
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A manhattan with an herbal bitter bite, similar to the bitter of a negroni.
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The Boulevardier is named after a Magazine in France created by Erskine Gwynne called The Boulevardier from 1927 to 1932. It was created by Harry MacElhone of Harry's New York Bar in Paris, but he credits Erskine Gwynne with the creation of the drink, one of his frequent customers.
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Slightly sweeter than a negroni that brings the rye intensity followed by a campari bitter bite that lingers.
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The Brooklyn is like a standard manhattan in recipe design, but created more dry by using a dry vermouth instead; Not too unlike how a dry martini and standard martini are cousins. Over the years the manhattan dominated the scene and the Brooklyn died away.
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A dry forward flavor with a subtle rye to add a mild sweetness, the maraschino liqueur is quite muted but ties the flavors together.
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Created by Sasha Petraske for John Dory Oyster Bar in New York City, this cocktail is probably a representation of daylight saving time, falling back to shorter darker days, where you need some warmth to help you survive.
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A balance between sweet and bitter with a rye whiskey profile.
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Another neighborhood cocktail with rye, that riff's off the manhattan and all those other manhattan variations, this cocktail brings "green" in the form of chartreuse
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Nice smooth rye flavor with a nuanced herbal sweetness and only a mild / slight vermouth finish.
The story goes that this cocktail was invented at NYC's Manhattan Club circa 1880. The drink, today, is pretty much identical (while the whiskey flavor profiles have no doubt changed in 100+ years). This has been in fashion, out of fashion, more times than bell bottoms.
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Mild sweetness with a musky rye flavor and a hint of fortified wine
First published in1948 as part of David Embury’s “The Fine Art of Mixing Drinks.", this drink is a riff off the traditional manhattan, but substituting benedictine for vermouth; there is no known origin or author for this classic recipe.
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Light notes of honey meets spicy notes of rye for a delicious balance
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Potentially the first cocktail that started it all, the old fashioned is a simple drink that dates to around 1850, first published in 1860. Our recipe is the original old fashioned, no muddled fruit or cherries, just the raw basics.
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Forward rye flavor with muted bitters; simple.
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What makes the perfect manhattan so perfect? The use of dry vermouth, much like a perfect martini. If you think a manhattan is too sweet, cutting it with dry vermouth can indeed make it more perfect.
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Rye forward flavor that has a bit of a sweet mid-palate that ends slightly off dry, without as much sweet finish.
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The Rattlesnake, a cocktail that resembles a rye whiskey sour (or Boston sour) with a bit of absinthe.
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Rye whiskey spice, black licorice with an off-dry finish.
A manhattan variation based on the neighborhood in Brooklyn New York City, that brings rye whiskey together with slight variations of fortified wine, using Punt e Mes instead.
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A spicy manhattan with similar sweetness and the herbaceous maraschino flavor and muted bitterness; alcohol-forward flavor of rye.
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Charles H. Baker’s “The Gentleman’s Companion: Being an Exotic Drinking Book or Around the World with Jigger, Beaker and Flask”, first published in 1939.
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A cherry flavored manhattan, lightly sweeter with a bit more defining cherry/brown sugar subtlety. A bit of spicy rye and fortified wine flavor.
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