We're big fans of rye whiskey, so when we tried the Rye & Ginger at BlackTail, we knew we had to get the recipe. For this cocktail, rye whiskey is mixed with fig syrup, amaro, lemon sherbet and ginger ale for a sipper that's equally sweet and spicy. The best part: It batches easily for a crowd.
If you're not familiar with malic acid, it's a powder that causes the sour flavor in fruits and can be found at most specialty spice stores. It adds the perfect tartness to this cocktail, but you can easily substitute lemon juice to get those same puckering notes.
Rye & Ginger CocktailRecipe adapted from Jesse Vida, BlackTail, New York, NY
Yield: 1 cocktail
Prep Time: 5 minutes
Cook Time: 10 minutes, plus cooling time
Total Time: 15 minutes, plus cooling time
1½ ounces Bulleit rye whiskey
¼ ounce fig syrup
¼ ounce Zucca amaro
¼ ounce lemon sherbet
2 dashes 10 percent malic acid solution or ¼ ounce lemon juice
4 ounces chilled Blenheim ginger ale
1. Make the syrup: In a small saucepan, combine all the ingredients over medium-high heat. Bring to a simmer and cook until the sugar has dissolved, 2 minutes. Let cool completely, then strain.
2. Make the cocktail: In a highball glass, combine all the cocktail ingredients, except for the ginger ale, and stir until chilled and the sherbet has dissolved. Add the ginger ale, stir to combine, then serve.
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