Rye Whiskey

A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. It is commonly garnished with a Maraschino cherry.

The Sazerac is a local variation of a cognac or whiskey cocktail, named for the Sazerac de Forge et Fils brand of cognac that was its original main ingredient.

A New York Sour is a whiskey sour with a red wine float. It is made with whiskey, lemon juice, simple syrup, and a float of dry red wine.

The Vieux Carré is a classic New Orleans cocktail made with rye whiskey, cognac, sweet vermouth, Bénédictine, and bitters.

A variation on the classic Manhattan substituting Averna amaro for sweet vermouth, creating a richer, more herbal drink.

A Manhattan variation made with dry vermouth instead of sweet vermouth, creating a crisper cocktail.

A simple, spicy Midwestern whiskey cocktail made with rye or bourbon, ginger beer, and a squeeze of lemon, similar to a Moscow Mule.

A Manhattan variation created by Audrey Saunders using rye whiskey, sweet vermouth, and Cynar for a bittersweet, complex stirred cocktail.

A Prohibition-era cousin to the Boulevardier, made with rye whiskey, dry vermouth, and Campari for a drier, more bitter profile.

A modern Manhattan variation from Brooklyn's Milk & Honey, combining rye whiskey with Punt e Mes and maraschino liqueur.

One of the most daring cocktails in modern mixology, using a full ounce of Angostura bitters as the base spirit, balanced with orgeat and lemon.

A rye whiskey cocktail in the Manhattan family, with dry vermouth, maraschino, and Amer Picon for a complex bitter edge.

A potent rye sour with a frothy egg white, brightened by lemon and given a mysterious edge with absinthe.

A rye-based pre-Prohibition cocktail with sweet vermouth, absinthe, and bitters — bold and full-flavored.

A Prohibition-era cocktail named after the famous New York hotel, blending rye with dry vermouth and pineapple juice.

A modern equal-parts classic pairing rye, green Chartreuse, maraschino, and lemon juice in perfect balance.

A Brooklyn neighborhood riff on the Manhattan, blending rye with yellow Chartreuse and sweet vermouth.

A rye-based classic with sweet vermouth, Amer Picon, and orange bitters — bitter, complex, and beautifully balanced.

A simple, elegant rye cocktail elevated by Bénédictine and Angostura bitters — smooth and quietly complex.

A luxurious Prohibition-era cocktail blending rye, sloe gin, orange curaçao, grenadine, and egg white.

A dramatic Manhattan served in a smoke-filled glass, adding a campfire depth to the classic rye and vermouth pairing.

A warming seasonal sour pairing rye whiskey with pear nectar, lemon, and cinnamon syrup.

A New Orleans classic with rye, Bénédictine, sweet vermouth, and Peychaud's bitters — complex and aromatic.

A whiskey sour variation with rye, grenadine, fresh lemon, and a float of red wine for drama.

A boozy twist on the Prohibition-era classic using rye whiskey instead of gin with honey and lemon.

Brown sugar mingles with a half-rye, half-Applejack backbone to shift the classic into a slightly darker place.

The Lafayette is an embellishment of the “Perfect Manhattan” (sometimes called “Medium Manhattan”), which is a Manhattan with half the sweet Italian vermouth replaced with dry French vermouth.

Enjoy a Cocktail of Whiskey mixed with pear and vodka.

The Rye Tai is a riff on (you guessed it!) the classic Mai Tai, with rye whiskey in place of rum and pineapple lengthening the drink in place of the usual curaçao. It’s the creation of Nick Brown at NYC’s The Spaniard.