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Entries tagged with 'Rye'

5 Rye Whiskeys You Should Be Drinking

Robert Moss 13 comments

Whiskey lovers have discovered that rye can be every bit as smooth a sipping spirit as bourbon, and America's distillers have responded, bringing out entire new lines of rye whiskeys. Here are five of the best we've found. More

Millionaire Cocktail

Serious Eats Michael Dietsch Post a comment

There are a few cocktails that go by this name, but my favorite is this version with rye (or bourbon), grenadine, pastis, curaçao or Grand Marnier, and an egg white. It's rich and mildly creamy, with mellow whiskey flavors rounded out by sweet fruitiness and just a hint of anise. More

Architects and Kings

Serious Eats Lizz Schumer Post a comment

Bartender Josh Relkin developed this recipe for Sable Kitchen & Bar in Chicago. It plays on the bitter side of coffee, adding herbal amaro and spicy bitters. Topped with whipped cream, it's a great way to wind down after dinner. More

Classic Drinks: The Old Pal and a New Friend

Drinks Nick Caruana 6 comments

Often overshadowed by its more popular brother, the Boulevardier, this simple cocktail featuring whiskey, Campari, and dry vermouth is worth getting to know a little better. More

New Friend

Serious Eats Nick Caruana Post a comment

This twist on the classic Old Pal cocktail uses lighter-flavored Aperol instead of Campari, and brings in bitter Cocchi Americano in the place of dry vermouth. It's an easy-drinking combination. More

Boy Blue

Serious Eats Nick Caruana Post a comment

This riff on the classic King Cole cocktail subs in Hochstadter's Rock and Rye for the bourbon and simple syrup and increases the dose of Fernet Branca. Instead of an orange garnish, you'll add a little orange curaçao. More

The Chocolate Rye

Serious Eats Elana Lepkowski 4 comments

Ditch the box of chocolates this year and drink this spiced, cacao nib- and toasted almond- infused cocktail instead. More

The 6 Best Budget Ryes

Drinks Michael Dietsch 33 comments

Good rye should be spicy, somewhat fruity, and a little more rugged than bourbon. Here are my 6 top picks around $25 or less. More

Classic Drinks: Up to Date Cocktail

Drinks Nick Caruana Post a comment

While it may sound a bit funny that a cocktail from the early 1900s is called the Up to Date, this Manhattan-esque classic, made with rye whiskey, Grand Marnier, and sherry, is no laughing matter. More

Up to Date

Serious Eats Nick Caruana 1 comment

Like Manhattans, Grand Marnier, and sherry? Better give this classic cocktail a shot. More

Blueberry Breakfast Bars From 'Whole-Grain Mornings'

Cook the Book Kate Williams 2 comments

Sweet, snack-like foods are not usually my pick for breakfast. I'm less likely to grab a muffin or slice of coffee cake than I am to slurp down a bowl of oatmeal. Still, slightly sweet baked goods like Megan Gordon's blueberry breakfast bars in her new cookbook, Whole-Grain Mornings, could find a place in my breakfast routine if I need a quick grab-and-go meal. More

Blueberry Breakfast Bars From 'Whole-Grain Mornings'

Serious Eats Kate Williams Post a comment

Sweet, snack-like foods are not usually my pick for breakfast. I'm less likely to grab a muffin or slice of coffee cake than I am to slurp down a bowl of oatmeal. Still, slightly sweet baked goods like Megan Gordon's blueberry breakfast bars in her new cookbook, Whole-Grain Mornings, could find a place in my breakfast routine if I need a quick grab-and-go meal. More

Hochstadter's Slow & Low Rock and Rye: A Vintage Cocktail Party in a Bottle

Drinks Andrew Strenio 7 comments

Produced by Cooper Spirits (of St Germain and Lock, Stock, and Barrel Rye), this new cocktail-in-a-bottle is a revival of one of the first American cocktails touted for its medicinal properties. It makes for a darn-easy cocktail party: the only other thing you need is ice. More

Drink This Now: The Fine Feller Cocktail

Drinks Nick Guy Post a comment

This recipe from Daniel Hyatt finally gives you a way to work pine needles into your cocktail routine. This iced tea with a kick has a subtle evergreen flavor. Christmas trees, beware! More

The Fine Feller Cocktail

Serious Eats Nick Guy 2 comments

This recipe from bartender Daniel Hyatt finally gives you a way to work pine needles into your cocktail routine. It's essentially iced tea with a kick, offering well-balanced sweetness and subtle evergreen flavor. Christmas trees, beware! More

Jefferson's Chef Collaboration: Whiskey Designed With Chef Edward Lee

Drinks Andrew Strenio 3 comments

The latest release from the small whiskey blending company (Jefferson's exclusively buys and blends whiskeys from other distillers) began as a conversation over food between friends Trey Zoeller of Jefferson's and Chef Edward Lee of 610 Magnolia and Milkwood restaurants in Louisville, KY. More

Orchard Boulevardier

Serious Eats María del Mar Sacasa Post a comment

The classic Boulevardier is a favorite of ours: it's like a Negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider. More

Fanciulli Cocktail

Serious Eats Michael Dietsch 1 comment

The origins of the Fanciulli cocktail are somewhat dim, but the flavor certainly isn't. It's a Manhattan with a bitter menthol backbone. More

Coked-Up Monk

Serious Eats Lizz Schumer Post a comment

Kevin Schulz of Bridge Bar in Chicago tried a sour ale, vermouth, and Coke cocktail in LA that led him to create The Coked-Up Monk, his own "flip" on the concept, with the addition of an egg white fizz and whiskey. More

Embracing the Dark Side of NYC Bread

New York Andrew Coe 3 comments

My general bread-buying rule of thumb is the darker the better. Dark breads tend to have more flavor a more pleasing chew and a better nutritional profile. So here's a roundup of some of my favorite dark breads, both old and new. More

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