Rye Whiskey

This classic rye cocktail doesn’t have to try hard. Just add vermouth and a dash of bitters for a deeply satisfying sip.

A great old-fashioned recipe is all about simplicity, ingredients, and technique. Stick with these steps, and you’re bound to nail it every time.

A toasty amaro cocktail with homemade pecan syrup that will warm you up faster than a fireplace. (Well, maybe just as fast.)

This easy swap will make your whiskey cocktails faaaar more sophisticated. 

The pre-batched old-fashioned is your new party trick.

We took down the temperature of a classic hot toddy for a refreshing, party-ready spin on the wintery cocktail.

The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.

If you’re nervous about igniting the whiskey (honestly, who wouldn’t be), or you have an electric stove, simply let the spirit reduce in the pan. The flavor will be the same. On the other hand, if you’re into kitchen pyrotechnics, just do that step carefully and with the pan extended as far from your body as possible. This was created in partnership with Chef Watson.

Instead of lemon juice, you can use fresh grapefruit or orange juice; bourbon is a great sub for rye.

To maximize the tangy flavor of the rye flour, use rye whiskey instead of bourbon.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

At Everyman Espresso, they serve this sans alcohol, but feel free to add a splash of brown before stirring.

Feel free to experiment and substitute Luxardo in other drink recipes calling for fruit liqueurs or brandy.

Bonal is a French apéritif infused with gentiana, a low-growing wildflower common in many parts of France

This is an example of a house cocktail with three key elements: accessible main ingredients (rye and lemon), something homemade (ginger syrup), and something a little obscure (Averna amaro).

At Clove Club, they use dandelion and burdock bitters in this winter warmer of a drink. They’re tough to find, though—Angostura bitters are your best bet (and the drink won’t suffer for it).

The compote in this winter refresher provides a nice dose of antioxidants from fresh cranberries and cleansing notes from the ginger. Excess sugar is kept to a minimum with natural honey.

“I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.” —Alison Roman, senior associate food editor

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles

Shaking the egg white and other drink ingredients without ice—known as a “dry shake”—helps get the whites foamy without diluting the drink.

Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine's Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.

There's probably no one perfect hotel bar cocktail, but this one comes pretty damn close. (No wonder: The New York hotel is co-owned by Daniel Humm and Will Guidara of the restaurant Eleven Madison Park; EMP's Leo Robitschek oversees the drinks.)