[Photograph: Donna Currie] I used a medium rye flour but you can use any rye you find. Because we probably won't be using the same rye flour, you may need to add more or less bread flour to get the... More

[Photograph: Max Falkowitz] About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.... More

Rye is making a major comeback, and this refreshingly dry cocktail perfectly complements the spicy tobacco notes that often get buried in rye's sweeter cousin, bourbon. More