Rock and Rye
Ingredients
1 750-ml. bottle Rittenhouse bonded rye whiskey
2 wheels lemon
2 wheels blood orange
1 1-inch-thick ring pineapple
1 kumquat, halved (optional)
1 slice persimmon (optional)
1 cinnamon stick
3 to 4 whole cloves
1 star anise
Rock candy syrup (recipe here) or 1 to 2 sticks rock candy
Pinch dried horehound*
Preparation
• In a large jar or pitcher, combine the whiskey, lemon, blood orange, pineapple, kumquat and persimmon (if using), cinnamon stick, cloves, star anise and rock candy syrup. Let steep at least 24 hours, occasionally stirring or shaking gently.
• Using a tea ball, steep the horehound in the whiskey mixture no more than 1 hour. Remove the tea ball and the solids from the liquid and discard, then strain the liquid into a clean jar through a fine-mesh sieve lined with cheesecloth.
• Pour 2 ounces into a glass over ice and serve.
* Available at Cheryl’s Herbs, 7170A Manchester Road, St. Louis, 314.645.2165, cherylsherbs.com
