Titillate Your Palate With These 9 Delicious Rye Whisky Cocktail Recipes

Titillate Your Palate With These 9 Delicious Rye Whisky Cocktail Recipes
From www.justluxe.com, by Mila Pantovich

Rye Whisky Cocktail RecipesPhoto Credit: Chauhan Ale & Masala House
Stick Figures in Love

This unique rye cocktail comes from Celebrity Chef Maneet Chauhan's new restaurant in Nashville, the Chauhan Ale & Masala House, and was created by Mixologist Freddy Schwenk.


  • 2 ounces Rittenhouse Rye
  • .75 ounce Giffard Banana
  • .25 ounce Averna Amaro
  • 2 dashes black walnut bitters


Combine all ingredients into mixing glass. Stir for 20 seconds. Strain into Nick and Nora glass. No garnish.

Photo Credit: Chauhan Ale & Masala House

Rye Whisky Cocktail RecipesPhoto Credit: Geraldine's
Willie's Cup

A playful homage to musician Willie Nelson, this Texas-inspired drink was created by Jennifer Keyser, Chief of Bar Operations at Geraldine’s (the first Austin restaurant concept from Kimpton Hotels & Restaurants). Though Geraldine’s won’t be opening until the end of the month, you can whip up this yee-haw cocktail with hemp seed milk and High West Double Rye today.

Hemp Seed Milk Ingredients:

  • 1 cup raw shelled hemp seeds
  • 3 cups filtered water
  • 4 pitted dates soaked, or 2-3 tablespoons maple syrup
  • 1/2 teaspoon natural vanilla extract
  • 1 tablespoon non-GMO soy or sunflower seed lecithin (optional for smooth consistency)
  • 1 tablespoon raw unrefined coconut oil/butter (optional for richer milk)
  • Pinch of Celtic sea salt


Combine all ingredients into blender for about 30 to 60 seconds. Sweeten to taste if desired, and add lecithin and coconut butter for a richer taste. Strain into a nut milk bag and squeeze until all drops are out. Keep in a sealed glass jar for two days.

Willie's Cup Ingredients:

  • 2 ounces High West Double Rye
  • 1 ounce hemp seed milk
  • Sage sprig
  • Bandana


Build in a julep cup. Mound with crushed ice and garnish with sage sprig.

Photo Credit: Geraldine's

Rye Whisky Cocktail Recipes Photo Credit: Wickaninnish Inn
Feather George

This unique recipe comes from Wine Director Ike Seaman and his team at the Wickaninnish Inn, a luxury Relais & Chateaux five-star resort on Vancouver Island. The cocktail gets its name from local carver George Yearsely (also known as Feather George), who uses yellow cedar wood to create beautiful eagle feathers. He actually hand-planes each and every cedar curl used in the drink’s preparation and while you may not have him on-hand when making your own Feather George, there are directions below on how you can whip it up yourself.


  • 1 1/2 ounces Wiser's Rye Whisky double infused with Cedar (see below)
  • .75 ounce Italian Vermouth
  • .25 ounce Giffard Abricot de Roussilon
  • 2 dashes Gary Regan's Orange Bitters
  • Fidencio Mezcal rinse
  • Cedar smoked ice (see below)


Stir and strain into Fidencio Mezcal rinsed short rocks glass filled with cedar smoked ice. For garnish, add a long curl of cedar and long curl of orange rind, intertwined.

Cedar Rye Whiskey Directions:

Fill a large glass jar with fresh cedar curls. Add a teaspoon of salt and fill 3/4 with cold water. Shake vigorously and let sit for five minutes. Strain and rinse with fresh water. Allow to dry for a few hours. This cleans the cedar and reduces any bitter edge. Add one bottle of Wiser's Rye Whiskey. Let sit for four days, agitating the jar often to shift the settling cedar. Then, strain and press Cedar to remove every drop. Repeat steps with the same rye whiskey. This process is to intensify flavors and add body. Rebottle and serve.

Cedar Smoked Ice Directions:

Designate equipment specific to this process, as they will absorb the cedar smoke smell and taste. Add deep metal pan full of regular ice into a smoker with 3/4 cedar and 1/4 alderwood burning. Smoke until ice melts back to water. Run water through a coffee filter, then run water through a water filter, such as a Brita. Freeze into ice cube shapes of your choice. The effect will come more from the nose than the taste.

Photo Credit: Wickaninnish Inn

Ace Kicker,SepiaRye Whisky Cocktail RecipesPhoto Credit: Sepia
Ace Kicker

Found in Chicago is the Michelin-starred restaurant Sepia, where you can find not only gourmet cuisine, but also top-notch craft cocktails—like the Ace Kicker by head bartender Griffin Elliott. New on the menu for fall, Elliott combines rye whisky with Mezcal cranberry-infused maple syrup to create a beautifully-colored (and tasting) cocktail that we can’t wait to get our hands on.


  • 1 1/2 ounces rye whiskey
  • 1 ounce Mezcal
  • .25 ounce cranberry maple syrup
  • .25 ounce Amaro Montenegro
  • 1 dash Angostura bitters
  • 1 dash Mexican Mole bitters


Combine, serve and enjoy! 

Photo Credit: Sepia

Rye Whisky Cocktail RecipesPhoto Credit: NAHA
Father Knows Best

Chicago’s NAHA restaurant has maintained its Michelin star for the last five years, making it a must-visit spot in the busy city. Father Knows Best is one of its newest cocktails, created by Beverage Director Amy Starr and featuring Dad's Hat Pennsylvania Rye, which is known for being so heavy in caraway that it tastes a little like rye bread.


  • 2 ounces Dad's Hat Pennsylvania Rye
  • 1/2 ounce Angostura Amaro
  • 1 1/2 ounces pineapple juice
  • 1/2 once lime
  • 2 dashes Angostura bitters
  • 1/2 ounce molasses syrup (2 parts dark brown sugar—dark brown sugar is 6.5 percent molasses, almost twice that of light brown—and 1 part water)


Combine all ingredients with ice and shake vigorously (shaking makes the pineapple froth a bit, giving a lovely texture). Double strain into a double old fashioned glass and garnish with edge of pineapple.

Photo Credit: NAHA

Rye Whisky Cocktail RecipesPhoto Credit: Sycamore Den
Harlequin Hootch

Harlequin Hootch is the brainchild of Nick Messina (from San Diego’s Sycamore Den cocktail lounge), featuring a smooth mouthfeel (thanks to the use of black walnut bitters and Faretti biscotti liqueur) and a nice rye kick.


  • 2 ounces Dickel Rye Whiskey
  • 1/2 ounce Faretti biscotti liqueur
  • 1/2 ounce sweet vermouth (made in-house at Sycamore Den)
  • 2-3 dashes black walnut bitters


Stir and strain into a Nick & Nora glass over a Luxardo cherry.

Photo Credit: Sycamore Den

Rye Whisky Cocktail RecipesPhoto Credit: Eastern Standard
Stave 8

The Stave 8 from Eastern Standard is crafted by Mixologist and Bar Manager, Naomi Levy. It features Michter's 6 Year Rye, a house-made dried cherry syrup, passionfruit purée and lemon juice, all coming together to create the perfect balance of acidity and sweetness.


  • 1 1/2 ounces Michter's 6 Year Rye
  • 3/4 ounce dried cherry syrup
  • 1/2 ounce passionfruit purée (Boiron)
  • 1/4 ounce fresh squeezed lemon juice


To make cherry syrup, combine one cup of dried cherries with three cups hot water and three cups of superfine granulated sugar. Stir until all sugar is dissolved. Allow to sit for 20-30 minutes and strain out the cherries. Store in the refrigerator for up to a month.

Combine all ingredients in a mixing glass. Add ice and shake. Strain into a chilled cocktail glass. No garnish required.

Photo Credit: Eastern Standard

Rye Whisky Cocktail RecipesPhoto Credit: StripSteak
Figs & Whistles

Coming to from StripSteak by Michael Mina at the famous Fontainbleau on Miami Beach is the Figs & Whistles. Using Whistle Pig 10-Year Rye, a fig and ginger beer, this one looks tasty enough for any day of the week!


  • 2 ounces Whistle Pig 10yr Rye
  • 1 fig
  • Small amount of micro coriander
  • 1/4 ounce lemon juice
  • 1/2 ounce simple syrup
  • 1/2 ounce ginger beer


Add ingredients into a cocktail shaker. Smash the fig and coriander. Add ice and shake vigorously. Double strain into a rocks glass over cold draft ice. Garnish with sliced figs and coriander.

Photo Credit: StripSteak

Rye Whisky Cocktail RecipesPhoto Credit: Campari America
Kentucky Sunset

Now that Wild Turkey has replenished their rye arsenal, you certainly won’t have a hard time finding a bottle of their Russell’s Reserve Single Barrel Rye. Adrienne Oaks of Upland crafted this unique recipe by combining the whiskey with Yellow Chartreuse, simple syrup, and lemon and orange juice.


  • 1 1/2 ounce Russell’s Reserve Single Barrel Rye
  • 1/2 ounce Yellow Chartreuse
  • 1/2 ounce simple syrup
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce fresh orange juice
  • 2 blackberries
  • Mint


Combine all ingredients in a shaker. Double strain in rocks glass with pebble ice. Garnish with mint spring and blackberry.

Photo Credit: Campari America

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