Rye

Old Overholt is the current frontrunner, the distillery survived prohibition as "medicinal"

Devil's Tears

2 parts rye
1 part scotch
juice of 1 lemon
1 dash angostura bitters
1 tsp saltwater

Stir together with ice, serve in a lowball. Based on a cocktail at Water and Wall in Virginia

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Man about Town (Cynar Boulvardier)

2 ounces rye, such as Rittenhouse
1 ounce Cynar
1 ounce sweet vermouth
Brandied cherry

Fill a cocktail shaker with ice. Add rye, Cynar, and sweet vermouth, and stir until very cold, about 15 seconds. Strain into a chilled martini glass and garnish with a brandied cherry in the bottom of the glass.

Via http://www.seriouseats.com/recipes/2012/10/gramercy-tavern-man-a...

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Bitter Old Friend

Based on Beuchert's "BITTER BOURBON GIUSSEPE," which advertised "cymar, bourbon, vermut negre, orange bitters, lemon juice":

3 parts Rye
2 parts sweet vermouth
1+ parts lemon juice (to taste)
¾ part aperol
¼ part St. Germain

Orange bitters.
Angostura bitters.

Shake well with ice, strain into a coupe or whiskey glass.

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Old Pal

Old Pal

3 parts rye
2 parts aperol
2 parts dry vermouth
orange bitters
1 orange twist

Shake with ice, serve up in a coupe with the twist.

Via http://www.bonappetit.com/recipe/old-pal, modified to use rye and add bitters to counteract the sweetness of switching this to aperol (which I stock) from campari.

Recipe for aging

This, called instead a Lincoln County, is via http://www.bonappetit.com/recipe/lincoln-county ; original recipe by The Bachelor Farmer Marvel Bar in Minneapolis MN
4 1/4 cups 100-proof bourbon
2 1/2 cups Campari
1 2/3 cups Carpano Antica Formula Vermouth

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Boulvardier

Secret Cocktail

Equal parts:

Bourbon (or Rye)
Aperol or Campari
Sweet Vermouth

Stir with ice in a lowball, garnish with a cherry or orange slice. Can also be drained into a highball.

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Satan's Circus

2 ounces rye whiskey
3/4 ounce Heering Cherry Liqueur
3/4 ounce Chile-Infused Aperol (see below)
3/4 ounce fresh lemon juice

Shake with ice until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass.

Via Read More http://www.bonappetit.com/recipes/2013/05/satans-circus

For the chile-infused aperol, combine 6 ounces Aperol and 1 halved small red Thai bird chile (including stem and seeds) in a glass and let stand 10 minutes. Taste mixture; let stand 5 minutes longer for more heat, if desired. Strain through a fine-mesh sieve into a small jar.

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Wine Sour

Wine Sour

A New York Sour:

  • 2 parts rye
  • 1 part lemon juice
  • 1/2 part simple syrup or agave syrup
  • 1 part wine

Shake rye, lemon and syrup until will chilled, strain into a lowball with ice. Pour wine on top over a spoon to float it.

Via http://www.bonappetit.com/recipes/2013/04/the-new-york-sour

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Sazerac

Sazerac
  • 2 ounces Rye whiskey or Cognac
  • Three dashes Peychaud's Bitters (some sub in 1 dash of Angostura)
  • One sugar cube or 1 syrup/sorghum
  • Splash of absinthe, Herbsaint, or Pernod

Fill an Old Fashioned glass with ice, set aside.

Put the sugar cube in a second Old Fashioned glass with just enough water to moisten it; then crush the cube.

Add the rye, bitters, and a few cubes of ice, and stir.

Discard the ice from the first glass, and pour in the absinthe. Turn the glass to coat the sides with the absinthe; then pour out the excess.

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Spring Sidecar

Spring Sidecar

This combines the floral tartness of a sidecar with the sweetness of cherries.

2 parts Rye
1 part Cointreau
a few dashes orange bitters
a few dashes cherry bitters
a teaspoon of cherry syrup

Shake with ice, serve up in a cocktail glass garnished with a maraschino cherry and an orange slice.

Drop one drop of peychaud's bitters on top for a "cherry blossom" effect

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Vieux Carre

Vieux Carre

1 ounce rye whiskey
1 ounce Cognac
1 ounce sweet vermouth
1 teaspoon Bénédictine D.O.M.
2 dashes Peychaud's Bitters
2 dashes Angostura Bitters

Mix all ingredients in a double Old Fashioned glass over ice; stir.

From http://gumbopages.com/food/beverages/vieux-carre.html

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