Rye of the Storm

Name: Rye of the Storm
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 2 oz dark rye whiskey; 1/2 oz Benedictine; 1/4 oz orgeat syrup; 2 dashes sarsaparilla bitters; A pinch smoked sea salt; null Ice

Complex, deeply flavored cocktail evoking an impending tempest

AI Cocktail Info

Serving : 1 cocktail

ABV

28%*

Calories

213*

Net Carbs

4g*

Ingredients:

AI Request:Make me a cocktail with a dark rye base featuring Benedictine and sarsparilla bitters using only a subset of the following ingredients kahlua coffee liqueur vodka aperol smoked sea salt bitters tawny port sotol blended scotch whisky green chartreuse liqueur peychaud's bitters creme de violette orgeat syrup black rum mr. black coffee liqueur lemon juice lime juice persimmon ginger bitters honey ruby port agave syrup rhum agricole bourbon whiskey worcestershire sauce gin benedictine dom chambord raspberry li...

*Estimated by AI - may vary

Instructions

Rye of the Storm is a complex, deeply flavored cocktail that evokes the essence of an impending tempest. It combines the rich, spicy tones of dark rye whiskey with the herbal, honeyed notes of Benedictine, and is rounded out with the unique addition of sarsaparilla bitters, delivering a drink that's both innovative and nostalgically comforting. The inclusion of smoked sea salt mirrors the electric charge in the air before a storm, while orgeat syrup adds a layer of velvety sweetness, contrasting beautifully with the cocktail's overall robust profile. Served in a lowball glass, this cocktail is not just a drink, but an experience, evoking the anticipation, tension, and eventual catharsis of a storm's passage. Ingredients: - 2 oz dark rye whiskey - 1/2 oz Benedictine - 1/4 oz orgeat syrup - 2 dashes sarsaparilla bitters - A pinch of smoked sea salt - Ice Type of Glass: Lowball glass Instructions: 1. In the lowball glass, gently muddle the smoked sea salt with the orgeat syrup to integrate the flavors. 2. Fill the glass with ice, preferably a single large cube for slower dilution. 3. Pour the dark rye whiskey and Benedictine over the ice. 4. Add the sarsaparilla bitters. 5. Stir gently to combine all the ingredients without over-diluting the drink. 6. Garnish with a twist of orange peel, releasing its oils over the drink, then rub the peel around the rim of the glass before placing it in the drink as a final touch. 7. Serve immediately and enjoy the multifaceted journey of flavors that Rye of the Storm offers.

Not what you were looking for? Don't forget you can find more cocktails or CREATE YOUR OWN!