Rye & Ginger Cocktail

BlackTail is serving up our new favorite cocktail
39 Ratings
83% would make again
Rye & Ginger Cocktail from BlackTail
Photo: Rachel Vanni/Tasting Table

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.

Check out our favorite cocktail recipes.

Rye & Ginger Cocktail

Recipe 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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