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It's a cliché, but we do tend to focus our drinking on rich brown spirits when the winter chill has set in. We shared some of our favorite bourbon cocktails with you back in September, but more and more, we're turning to spicy rye to mix things up.
As much as a Manhattan made with top-quality vermouth hits the spot, and as good as a well-made Sazerac always is, we wanted to explore what rye can do when it comes together with fresher flavors—grapefruit, lemon, apple cider, even balsalmic vinegar. The results, thanks to these recipes from a few bartender friends—including Sother Teague of Amor y Amargo in NYC and Leo Robitschek of The Nomad and Eleven Madison Park—are delicious.
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