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.