How To Make A Fall Cocktail Using Rye Whiskey | Tasting Table Rec
A drink for the beginning of fall
It's Spirits Month! Get in on all the booze-filled fun.
As temperatures start to drop, we start to crave rye-based cocktails. Rye is bourbon's drier, spicier and considerably less sweet cousin, making it much more interesting (for us) to build on.
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This cocktail highlights rye's most redeeming qualities. A few dashes of Angostura bitters adds spice, while basil simple syrup makes for an herbaceous, sweet layer. It's all rounded out with a squeeze of fresh lime juice and a chartreuse rinse.
Topping the drink off with a touch of Guinness gives it a richness that pairs perfectly with a thick sweater and a roaring fire.
Recipe from the Tasting Table Test Kitchen
Rye Revival
Learn to make this rye based cocktail for fall.
Prep Time
10
minutes
Cook Time
5
minutes
servings
1
cocktail
Total time: 15 minutes
Ingredients
- For the Basil Simple Syrup
- ½ cup water
- ½ cup sugar
- Handful of basil, bruised, stems included
- For the Cocktail
- ¼ ounce green Chartreuse
- Ice
- 2 ounces rye
- 1 ounce basil simple syrup
- ½ ounce fresh lime juice
- 4 dashes Angostura bitters
- 2 fresh bay leaves
- 2 ounces stout (such as Guinness), to top
Directions
- Make the basil simple syrup: Combine all of the ingredients in a small saucepan over medium-low heat. Bring to a simmer and cook until the sugar has dissolved, about 5 minutes. Remove from the heat and allow to cool completely before straining the liquid into an airtight container. Store the simple syrup in the refrigerator until ready to use. Make ahead: The syrup can be made up to a week in advance 2. Make the cocktail: Pour the Chartreuse into a coupe glass. Swirl the Chartreuse around to coat the sides of the glass, then discard the liquid.
- In an ice-filled cocktail shaker, combine the rye, simple syrup, lime juice, bitters and 1 of the bay leaves. Shake vigorously and strain into a coupe glass. Top with the Guinness and garnish with the remaining fresh bay leaf.