Explore by Tags

Entries tagged with 'rye'

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

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

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'

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

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

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

Sazerac and Cider

Serious Eats Autumn Giles Post a comment

The true apple flavor of hard cider is a natural partner for a warming spirit like rye and even plays well with the anise and botanicals in Pernod, which can be a bit of an oddball to mix. More

Pork Roll Rachel Sandwiches

Serious Eats J. Kenji López-Alt 8 comments

A Rachel sandwich—hot pastrami on rye with swiss cheese, cole slaw, and Thousand Island dressing—made with fried New Jersey pork roll in place of the pastrami. More

Kale Pineapple Basil Smash

Serious Eats Autumn Giles Post a comment

Muddled fresh basil, fresh pineapple juice, kale juice, and rye combine for a delicious sweet-tart, herbaceous green smash. More

Pimm Daddy

Serious Eats Maggie Hoffman 1 comment

This rye-based Pimm's cocktail was created by Taylor Bense of The Post Office in Williamsburg, Brooklyn. Muddled cucumber adds a lovely freshness to the drink. More

Cynar Toronto

Serious Eats Autumn Giles Post a comment

Cynar is a perfect stand-in for Fernet Branca, another darling of the amari, in a Toronto cocktail. Like Fernet, the bitter, vegetal taste of Cynar is a perfect foil for the sweet rye. More

Raines Law Room's Pioneer Spirit

Serious Eats Jaclyn Einis 2 comments

Raines Law Room's Meaghan Dorman uses rye, applejack, and orgeat in this warming, subtly nutty spin on the Old Fashioned. More

Rye and Brown Sugar Mustard

Serious Eats Joshua Bousel 2 comments

The spicy and bitter bite of homemade mustard is lessened by brown sugar, while rye whisky imparts a dry character on this delicious mustard. More

Buena Vista Fizz

Serious Eats Maggie Hoffman Post a comment

You wouldn't think that citrus and coffee would go together, but we absolutely love this cocktail from Tradition in San Francisco, which brings together Jameson and chicory-infused rye whiskey. More

Frisco Sour

Serious Eats Michael Dietsch 1 comment

A complex rye cocktail in which Benedictine plays a small but delicious role, the Frisco Sour marries the spiciness of rye to the sweet herbal qualities of Benedictine. But because Benedictine's sweetness can so easily overpower other ingredients, it's held in check here by lemon juice. In this dry, bracing drink, rye takes the forefront. More

More Posts