One of my favorite bars announced a $5 cocktail special for Devil’s River Rye Whiskey for November. $5 is a great price by Chicago standards.
I admit, I’m not an expert at all. What type of cocktails are commonly made with rye? This place has excellent burgers, so something that would complement a burger is ideal. Would I just get it mixed with coke like a Jack and Coke?
I have been told that rye is the proper whiskey to use in a Manhattan. To me, rye is a mild form of bourbon, which I used to drink for reasons that now make no sense to me.
Yes, a Manhattan is the standard classic cocktail that should be made with rye.
This is the recipe that has been passed down in my family from father to son for 2 generations:
chill a martini glass, add maraschino cherry (Luxardo if you have them, add them to the shopping list if you don’t)
Put
3 oz rye
3/4 oz sweet vermouth
2 dashes bitters
lots of ice
in a shaker, shake, strain into the glass.
Mild form of bourbon? Rye is typically more spicy than bourbon, while bourbon is sweeter and smoother. I guess depending on what defines “mild” to you, rye might fit because of its drier taste. But most people would switch your description.
You’re right, I should have called bourbon a sweeter form of rye. I was thinking of the sweetness being milder in rye, but that’s not a good way to describe it.
I only ever bother with two cocktails. One is an Old Fashioned, preferably with rye. An wise old bartender introduced me to the rye Old Fashioned over 20 years ago, and I have been forever grateful.
Rye Sours can be delicious as well. But Manhattans are the standard. muldoonthief’s recipe is a good one.
Others you might want to try include a Sazerac cocktail, a Ward Eight, or a Vieux Carre. All can be pretty good when you are in the right mood.
Back in the '30s, rye was the most popular hard liquor (ads of the time mentioned it far more than anything else), but it faded by the 70s as Canadian Whiskey took its place and corn-based whiskeys were sold cheaper because of government subsidies. Rye pretty much vanished, though it’s making a comeback.
Old Fashioneds and Manhattans were the major cocktails using it, but there were many others.
I second this. My go-to drink if I’m not drinking wine is a Rye Old-Fashioned.
Don’t the caraway seeds get stuck in your teeth?
In honor of this thread (and the fact that it’s officially The Weekend) I just made a batch of Manhattans with Sagamore Spirit rye, Dolin sweet vermouth and Peychaud’s bitters.
Tasty! Not as killer as one made with Pikesville, but 10% less alcohol will do that.
Came to say sazerac. Quality cocktail.
Rye and ginger ale is a Canadian classic.
Holy Moses! Don’t have yout cheeseburger with a COCKTAIL. That way madness and alcoholism lies.
Enjoy your rye cocktail first, then order your burger along with a foaming glass of good beer.
Everyone already answering is right. Rye Manhattan. Rye Old Fashioned. A Sazerac, although I’ve never had a proper one outside of New Orleans. I disagree with the rye and ginger — although it’s a classic — because it’s too sweet for me. I’d rather have a plain rye and soda.
Just had one a couple of hours ago.
So, for those of us who love Scotch, Irish Whisky and Bourbon, how is the taste of Rye different?
Need to know fast…
(before I concoct drinks for Thanksgiving, and take my new son-in-law booze shopping)
It’s kind of like if bourbon was less sweet. Not only is it dryer, it has certain notes that stand out more. If your liquor store does samples try a few. If not, find a better liquor store. Failing that, Bulleit makes a good one.
I think this is a good description. To me, bourbon is sweet but with a little bit of sour thrown in. Rye is drier, sort of cleaner I guess.
ETA: Templeton Rye is also quite nice.
The best way I can describe rye is spicier, a little more of a bite or tang than bourbon. In terms of mellowness, not taste, if you think of scotch as ranging from mellow Lowland to more aggressive Highland to smack-your-face Islay, rye in general is like a Highland. It just has a little more going on than bourbon, and is sharper than Irish whiskey.
Wow, great descriptions, gang. Thanks!
You’ve inspired me to run over to the local tavern and try a shot of Bulleit Bourbon and a shot of Bulleit Rye.
Though I really shouldn’t tonight… getting up at 4am for rugby finals (it’s in Tokyo: SA vs ENG).