The Classic Rye — Rye and raw sugar under a few drops of barrel-aged orange bitters

The Classic Rye

Rye and raw sugar under a few drops of barrel-aged orange bitters

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Ingredients

  • 2 ozRye Whiskey
    A Kentucky straight rye in the original
  • 4 dropsWoodford Reserve Orange Bitters
    Rested in barrels that previously held the bourbon
    Substitute: Any barrel-aged orange bitters
  • 1/2 ozRaw Sugar Syrup
    Equal parts raw sugar and water, boiled briefly and cooled
    Substitute: Demerara syrup

Instructions

  1. Add 2 oz rye, 1/2 oz raw sugar syrup and 4 drops Woodford Reserve orange bitters to a mixing glass
  2. Fill with ice and stir until cold
  3. Strain into a highball glass
  4. Express a lemon peel over the surface and add a star anise

Technique Notes

Raw sugar rather than white, and it matters at this ratio. In each serving, half an ounce of syrup against two of rye is most of the body in the glass, and demerara or turbinado brings a molasses note that plain sugar leaves out.

Why the The Classic Rye Works

Star anise is warm and lemon peel is bright, and the orange bitters sits between them carrying both. Rye brings the pepper that keeps a drink this sweet from settling.

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