This month, we’re enjoying an everything-old-is-new-again spirit called Rock and Rye. Back when people drank in saloons, it was common practice to put rock candy in rye whiskey. Barkeeps often added citrus, and eventually this beverage became known as a cure for all ailments, bottled for “medicinal consumption” and enjoyment. Today Hochstadter’s Slow & Low Rock and Rye blends rye whiskey, honey, dried orange and the herb horehound. Essentially a bottled cocktail, simply pour over ice and enjoy the sweet, rich, lightly citrusy flavor of this historic spirit.
Ted and Jamie Kilgore are associated with USBG, B.A.R. Ready, BarSmart and are co-owners/bartenders at Planter’s House.
This article appears in January 2016.
