Cocktail Recipe: Rock and Rye

the appetizer:

Anecdotes and recipes fill Good Spirits by A. J. Rathbun, including Eden; Rock and Rye; Americano; The Sazerac; and Strega.

Cookbook

Rock and Rye

Doesn't the room go a little hushed when the 6-foot 8-inch, eagle-emblazoned, leather-jacket-wearing, tattoo-boasting, steel-toe-booted, walking danger of a person meets the bar and spits out, "Rock and Rye"? If only the bar denizens realized that a true Rock and Rye must have rock candy in it, maybe they'd stop the quivering that's about to spill their drinks.

Ice cubes
2-1/2 ounces rye whiskey
1/2 ounce freshly squeezed lemon juice
1 good-sized piece of rock candy

1. Fill an old-fashioned or a similar-sized glass with ice cubes. Add the rye and the lemon juice. Stir once.

2. Add the rock candy, propping it somewhat up on the ice (you want the drinker to be allowed to dunk the candy if he or she wants)

A Note: When purchasing the rack condy, it's not a bad idea to seek out the kind an a stick. The nan-stick kind works, but con get just a little messy.

Another Note: If desired, the Rock and Rye con be shaken, strained, and served in a cocktail glass.

Buy the Book

from:
Good Spirits
Recipes, Revelations, Refreshments,
and Romance, Shaken and Served with a Twist
by A. J. Rathbun
Harvard Common Press, 2007
$29.95; Hardcover, 496 pages
ISBN: 1558323368
ISBN-13: 978-1-55832-336-0
Reprinted by permission.