Rock and Rye combines rock candy, rye whiskey and horehound -- a medicinal plant in the mint family. Back in the good old days, a jar of the mixture would rest on back bars and in kitchen cupboards as a tonic for sick children, a great cough suppressant . . . annnd as mother's lil' helper.
Our version makes 1 quart. We suggest stirring up a jar and letting it rest on the kitchen counter for those holiday moments that require a nip of fortification. Or, it's perfect for a rollickin' get-together.
To set the mood, we've put together a few of our absolute favorite holiday songs into a playlist on Spotify. It has everything from Hollywood glam to Motown. We hope you shake and stir a few drinks to songs that we've collected over the years for our holiday cocktail sessions.
The mix even features two songs about Rock and Rye, the most famous being the 1934 dance hit by Earl Hines and his orchestra.
ROCK AND RYE
Adapted from our first book together, The New Cocktail Hour: The Essential Guide to Hand-Crafted Drinks, this recipe fills a quart jar. It comes together in just a few minutes and gets better with age.
- 1 bottle rye whiskey
- 2 ounces maraschino liqueur
- 1 orange, sliced into rings
- 1 lemon, sliced into rings
- 1 string (6 inches) of rock candy
- 2 large cinnamon sticks
- 6 whole cloves
- 6 star anise
- 12 drops horehound tincture (optional)
Fill a 1-quart jar with citrus rings, spices, and rock candy. Add rye whiskey, making sure all the fruit is submerged. Drop in the horehound or add it later to drinks. Store on the counter for at least 2 days before serving.
Serve it forth: Neat or on the rocks, or combine with hot water and honey for a soothing "tea." Pssst...try it in a Manhattan.