Cocktails We Love is a new column on Boozist highlighting the best cocktails in Chicago as well as ones you can make in your own kitchen. Have a suggestion? Send it our way!
Rock & Rye was America’s great cold remedy back in the day. Unfortunately I wasn’t around to see it because my parents had yet to be born. Lazy. It faded into obscurity decades ago only to be replaced by Faygo’s “Rock N’ Rye” pop. As a Michigander, I always loved Rock N’ Rye, but I had no idea how much better it could have been.
The reassurance of Rock & Rye is afoot with brands like Hochstadter’s Low and Slow and NY Distilling’s Mister Katz’ hitting the market in recent years. It’s easy enough to make your own Rock & Rye cocktail though. The best part? You essentially get to make it up as you go.
For an old school cocktail, I turned to an old school source – The Savoy Cocktail Book by Harry Craddock. If you’re scared of imprecise recipes, this 1930’s boozepedia might not be for you.
1 Glass Rye Whiskey
Dissolve 1 Piece of Rock Candy in it.
The Juice of 1 Lemon can be added if desired.
I’m not a professional mixologist, but I don’t recall a “glass” being a standard unit of measure for cocktails. Of course being a professional boozist, I opted for 3 ounces of Knob Creek rye whiskey, 0.5 ounces of fresh squeezed lemon juice, and a arbitrary swirling of rock candy.
Not only does the Rock & Rye make for a pretty picture, the cocktail was absolutely delicious. I highly recommend making one for yourself. You don’t even have to catch a cold as an excuse.