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.
old fashioned glass
large ice cube
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
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.