Rye Tea

Mmmm, Rye Whiskey! Over the past few years rye has gained a ton of traction, loved by many for the spicy rye finish that sets it apart from typical bourbon whiskeys. While rye has been a common component of many bourbon whiskeys, rye whiskey requires at least 51% rye, where a bourbon requires 51% corn. While there are many great bottles of rye whiskey on the market, we most often reach for Bulleit Rye. It's affordable and delicious and damn-mixable.

For this one, we made a very simple cocktail using a touch of unsweetened black tea and lemon juice and cutting the boozy edge with a bit of gomme syrup. If you don't have it stocked in your bar (you should), you can use simple syrup - you just won't have the same silky mouthfeel. 

Having a party? This drink would also be great made in large batches and simply poured from a pitcher as a party pleaser.

 

equipment:

mixing glass
bar spoon
strainer
old fashioned glass
large ice cube

ingredients:

2.5 oz rye whiskey
.5 oz fresh lemon juice
.5 oz unsweetened black tea, chilled
.5 oz gomme syrup
sprig of fresh mint for garnish

 

method:

In a cocktail glass filled with ice, add whiskey, lemon, tea and gomme syrup. Stir for 30-45 seconds. Place large cube in a chilled glass and strain cocktail into glass. Garnish with a sprig of fresh mint placed in the glass.