Here are some recipes you should learn for your next party.

How to make your own Rock & Rye

The combination of fruits in this recipe is historically accurate, based on extensive research. The Claey’s candy is the “rock” and provides a less bitter horehound flavor than the dried herb itself.
● 750 ml. 80-proof Rye Whiskey
● 4-5 Claey’s horehound drops
● 2-3 Tbsp. honey
● 2 orange quarters, peel on
● 2 lemon quarters, peel on
● ⅛ peeled pineapple, chunked
● 6 cloves
● 2 cinnamon sticks Directions
Add all ingredients to large jar and let sit, unrefrigerated. After about a week, based on personal preference, remove the cloves and cinnamon sticks. Adjust sweetness, if desired, by adding additional honey or simple syrup. Fruit can remain until you are ready to decant the concoction. Sediment forms from the fruits/spices and needs to be removed in order for the rock and rye to remain clear and visually appealing. You will want to decant more than once to achieve this. Once removed, the fruit can be kept refrigerated in a closed container almost indefinitely, to enjoy as a boozy snack.

Old Fashioned Cocktail


  • 2 oz. Rye Whiskey
  • 2 dashes Angostura bitters
  • 1 sugar cube
  • Club Soda


  1. Place the sugar cube in an Old-Fashioned glass.
  2. Wet it down with Angostura bitters and a short splash of club soda.
  3. Crush the sugar with a wooden muddler, then rotate the glass so that the sugar grains and bitters give it a lining.
  4. Add a large ice cube. Pour in the whiskey.
  5. Garnish with an orange twist and serve with a stirring rod if you're so inclined.

Vieux Carre Cocktail: Rye Whiskey a 'Big Easy' Classic

● 1 ounce Rye Whiskey
● 3/4 ounce Cognac
● 3/4 ounce sweet vermouth
● 1/2 ounce Benedictine Liqueur
● 1-2 dashes Peychaud's Bitters
● 1-2 dashes Angostura Aromatic Bitters
● Garnish: cherry Steps to Make It
● Gather the ingredients.
● Combine the ingredients in a mixing glass filled with ice.
● Stir well.
● Strain into an old-fashioned glass filled with ice.
● Garnish with a cherry.
● Serve and enjoy



1½ Parts Rye Whiskey

⅔ Part Lemon Juice

⅔ Part Maraschino Liqueur

How to mix

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass.



  • 1½ Parts Rye Whiskey
  • ¾ Part Sweet Vermouth
  • 2 Dashes Bitters
  • 1 Whole Cherry
How to mix: Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a cocktail glass. Garnish with a maraschino berry. TGIRyeday

Alabama Slammer


  • ½ Part Rye Whiskey
  • ½ Part Gin
  • 3 Parts Orange Juice
  • ½ Part Amaretto
  • 1 Wedge Orange
  • 1 Whole Cherry
How to mix: Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a highball glass. Garnish with an orange slice and a cherry.


Ingedients 1 1⁄4 oz Rye 1 oz Campari 1 oz Sweet vermouth Garnish: Orange peel Rocks Glass Directions: Add all ingredients into a mixing glass with ice and stir until chilled. Strain into a rocks glass over fresh ice. Garnish with an orange peel.

Hot Toddy


  • 1 1/3 oz Rye
  • 4-5 Cloves
  • 1 Lemon Twist
  • ¼ lemon juice
  • 1 tsp demerara or fine brown sugar
  • Hot Water
To begin, fill up glass or mug with fresh boiling water and let stand. While mug is warming up, cut a lemon twist and stud it with cloves. Next, throw out the water in the mug and add fresh boiling water. Add 1 bar spoon of demerara or fine brown sugar and stir to dissolve. Add lemon and clove garnish, ¼ ounce lemon juice and stir. Finally, add the Rye and stir a final time.

Sazerac a New Orleans classic


  • 1 cube sugar
  • Peychaud's bitters (to taste)
  • 3 ounces rye whiskey
  • 3 drops ​absinthe (or Herbsaint or absinthe substitute)
  • Garnish: lemon twist
Directions: In an Old-Fashioned glass, muddle a sugar cube with a few drops of water. Add several small ice cubes, then rye whiskey, Peychaud's bitters, and Angostura bitters. Stir well. Roll a few drops of absinthe around a second, chilled Old-Fashioned glass until its inside is thoroughly coated. Pour off the excess. Strain the contents of the first glass into the second. Garnish with a twist of lemon peel.

Whiskey Sour


  • 1 1/2 ounces ​whiskey
  • 1 1/2 ounces ​lemon juice (fresh)
  • 3/4 ounce ​simple syrup
  • Optional: ​egg white
  • Garnish: ​​maraschino cherry or lemon peel
Directions: Add all ingredients into a shaker with ice and shake. Strain into a coupe. Garnish with 3 dashes of Angostura bitters.

Red Hook

Ingredients: 2 oz Rye Whiskey 1⁄2 oz Punt e Mes 1⁄2 oz Maraschino liqueur Garnish: 1 Maraschino cherry Directions: Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a cocktail glass. Garnish with a maraschino cherry.

Whiskey Smash


METHOD: Muddle the lemon juice, simple syrup and mint leaves. Add whiskey and shake with a touch of ice (should almost be a dry shake). Strain into rocks glass filled halfway with crushed ice. Add more crushed ice to fill the drink to the rim of the glass and garnish with lemon slice a mint sprig.

Apple Cider Old Fashioned


  • 2 ounces (60 ml) quality apple cider or juice
  • Dash of angostura bitters
  • 1 teaspoon brown sugar
  • 2 ounces Rye Whiskey
  • Ice, for serving
  • Orange slice, for garnish
  • Apple slice, for garnish
  • Cinnamon stick, for garnish
DIRECTIONS: In an Old Fashioned glass, combine the apple juice, bitters, and sugar. Swirl glass around until mixture is combined and sugar is dissolved. Add the ice and whiskey. Top with orange, apple slices, and a cinnamon stick.

Toronto Cocktail


  • 2 ounces Rye Whiskey
  • 1/4 ounce Fernet Branca
  • 1/4 ounce simple syrup
  • 2 dashes Angostura bitters
Directions: Stir all ingredients with ice until very cold; strain into a chilled cocktail glass or Old-Fashioned glass. Garnish with orange.

Crown Royal "Wicked Toddy"


  • 1.5 oz. Crown Royal Vanilla
  • 1 TSP fine grain sugar
  • 2 small cloves
  • 1.5 oz. boiling water
Directions: o Mix 1.5 oz Crown Royal Vanilla, grain sugar and cloves into glass. o Fill to the top with boiling water.

Rosemary Old Fashioned


  • 2 ounces Rye Whiskey
  • 1/4 ounce rosemary syrup see recipe below
  • 2 dashes orange bitters
Instructions: To make the rosemary syrup, combine equal parts water and sugar in a pot. Add several sprigs of fresh rosemary. Heat mixture until just barely simmering and remove from heat. Let the syrup steep for 10 minutes, and then remove the rosemary. In a rocks glass combine the whiskey, rosemary syrup, and orange bitters. Add ice and stil to chill the drink. Garnish with a rosemary sprig and an orange peel.

Forty Creek "The Blacksmith"


  • 1.75oz Forty Creek Barrel Select®
  • 0.5oz Frangelico®
  • 0.25oz Averna®
  • 0.25oz Chili Syrup

Instructions: Build cocktail in mixing jar Stir to chill Serve in chilled Rocks Glass Lime zest over cocktail and garnish with chili

Millionaire Cocktail

Ingredients: 2 ounces Rye Whiskey 1 ounce orange curaçao 1 teaspoon grenadine 1 teaspoon crème de framboise liqueur 1 egg white Directions: In a cocktail shaker filled with ice, pour the whiskey, curaçao, grenadine, crème de framboise, and egg white. Shake well, longer than usual to ensure the egg is completely mixed. Strain into a chilled cocktail glass.

Wiser's Prescott Caesar


  • 1.5 oz. J.P. Wiser’s Deluxe
  • 5 oz. Clamato Juice
  • 0.25 oz. Lemon Juice
  • 1.5 oz. Pineapple Juice
  • 7 dashes Worcestershire Sauce
  • 2 dashes Tabasco Sauce
  • Celery Salt
  • Dried Basil
  • Beef Jerky Garnish
  • Ice Cubes
Instructions: Rim glass with celery salt and dried basil. Combine all ingredients in a glass filled with ice, stir and serve with beef jerky garnish.

Carthusian Sazerac


  • 2.5 oz rye whiskey
  • .25 oz green Chartreuse
  • .5 oz simple syrup
  • Absinthe rinse
  • 2 dashes lemon bitters
  • Lemon twist
Instructions: Add a splash of absinthe into a coupe glass and swirl to lightly coat the inside of the glass. Discard absinthe. In a mixing glass, stir rye, Chartreuse, and syrup over ice. Strain into the coupe glass, top with lemon bitters, and garnish with lemon twist.

John Collins


  • 1 1/2 ounces whiskey (Rye of Bourbon)
  • 1 ounce lemon juice
  • 1/2 ounce simple syrup
  • 2​ ounces ​club soda
  • Garnish: ​​maraschino cherry
  • Garnish: ​orange slice
Directions: Pour the bourbon, lemon juice, and syrup into a collins glass filled with ice cubes. Stir thoroughly. Top with club soda. Garnish with a cherry and orange slice.

Hudson Valley Cooler


  • 2 oz Hudson Maple Cask Rye
  • .5 oz fresh lemon juice
  • .25 oz real maple syrup
  • 2 oz fresh apple cider
Directions: Add lemon juice, maple syrup, and whiksey to a shaker with ice and shake briefly to combine and chill. Strain over fresh ice cubes into a rocks glass and top with apple cider. Stir to combine and garnish with apple slices.

Tennessee Rye Old Fashioned


  • 50 ml Jack Daniel's Tennessee Rye®
  • 12.5 ml Simple syrup
  • 2 Dashes bitters
Directions: Combine simple syrup, orange slice and bitters into rocks glass and muddle Add Jack Rye, 1/2 fill with ice and stir for 20-30 seconds Garnish with orange slice

Walkerville Mule


  • 2 oz. Cinnamon rested J.P. Wiser’s Deluxe
  • 5 oz. Ginger beer
  • 3 Dashes Angostura bitters
  • Ice Cubes
Instructions: Create a J.P. Wiser’s Deluxe Cinnamon Infusion (see below). Combine with other ingredients in glass with ice, stir, and serve. Infusion: Cinnamon Infusion: Remove 1 oz. of whisky from full J.P. Wiser’s Deluxe bottle and insert 1 large cinnamon stick. Let it rest for a day before serving. After five days or more, remove cinnamon stick or place bottle in freezer to slow infusion.

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