As the weather gets cooler, it’s the perfect time to mix up spicy, warming rye whiskey cocktails.

These drinks pair the brown spirit with things like maple syrup, plum whisky and apple cider to prepare your palate for the season ahead. Whether you’re serving a crowd on game day or looking ahead to Thanksgiving, these seven rye whiskey cocktails should be on your roster this fall.

On the Edge

On the Edge

On the Edge

Courtesy of Hotel Emma

Ingredients:

  • 1.5 oz. Balcones Rye
  • .25 oz. Amaretto
  • .5 oz. Licor 43
  • .5 oz. Orgeat
  • .75 oz. Cream
  • 1 dash Mole Bitters

Preparation: Add all ingredients to a shaker tin with ice. Shake well to incorporate and chill ingredients. Strain into a coupe glass.


Bashō

Bashō

Photo by Julia Keim

Bashō

Courtesy of DipDipDip Tatsu-ya

Ingredients:

  • 1 oz. Sazerac Rye Whiskey
  • .5 oz. Akashi Ume Plum Whisky
  • .25 oz. Great King St. Glasgow Blend Whisky
  • 1 bar spoon Maple Syrup
  • .75 oz. Dolin Rouge Vermouth
  • tiny pinch of Salt

Preparation: Add all ingredients to a mixing glass. Stir over fresh, cracked ice for 45-55 seconds. Strain into a chilled coupe.


Concrete Jungle

Concrete Jungle

Photo by Sal Bautista

Concrete Jungle

Courtesy of George Kaiho of Jettison

Ingredients:

  • 1.5 oz. Balcones Texas Rye Whiskey
  • .25 oz. Benedictine Dom
  • .25 oz. Lemon Juice
  • .5 oz. Orgeat
  • 1 barspoon Black Sesame Paste
  • 1 Egg White
  • Roasted Black Sesame Seeds (to Garnish)

Preparation: Combine all ingredients, save for the garnish, and shake without ice to froth the egg white. Add ice and shake to chill the cocktail. Double strain to a Nick & Nora glass, and garnish with roasted black sesame seeds.


Topsy Turvy

Topsy Turvy

Topsy Turvy

Courtesy of Jeremy Oertel

Ingredients:

  • 2 oz. Carpano Antica Formula
  • 1 oz. Lock Stock & Barrel Rye
  • 1 tsp. Caffé Borghetti
  • 1 dash Mole Bitters
  • Orange Twist (to Garnish)

Preparation: Add all liquid ingredients to a mixing glass with ice. Stir and strain into a Nick & Nora glass. Garnish with an orange twist.


Rye-Tai

Rye-Tai

Rye-Tai

Courtesy of Sother Teague of Honeybee’s

Ingredients:

  • 1 oz. Old Overholt Rye
  • 1 oz. Rittenhouse Rye
  • .75 oz. Lime Juice
  • .5 oz. Curaçao
  • .25 oz. Rich Simple Syrup
  • .25 oz. Peanut Orgeat
  • 1 dash Peychauds Bitters
  • Lime Wedge (to Garnish)
  • 4 Peanuts (to Garnish)

Preparation: Add the first six ingredients to a cocktail shaker with ice. Whip shake and strain over pebble ice in a double Old Fashioned glass. Dash Peychauds on top and garnish.


Sagamore Cider

Sagamore Cider

Sagamore Cider

Courtesy of Sagamore Spirit

Ingredients: 

  • 2 oz. Sagamore Spirit Rye Whiskey
  • 4 oz. Apple Cider
  • .5 oz. Lime Juice
  • .5 oz. Simple Syrup
  • Cinnamon Stick (to Garnish)
  • Apple Slices (to Garnish)

Preparation: Add all liquid ingredients to a shaker tin with ice. Shake and strain into a rocks glass with fresh ice. Garnish with a cinnamon stick and fan of apple slices.


Poached Pear

Poached Pear

Poached Pear

Courtesy of Kevin Montano of Bar Hugo

Ingredients:

  • 1.5 oz. Hennessy Cognac
  • .5 oz. Dickel Rye
  • .75 oz. Pear Puree
  • .5 oz. Simple Syrup
  • .25 oz. Cointreau
  • .50 oz. Lemon Juice
  • 1 Sage Leaf (to Garnish)

Preparation: Add all liquid ingredients to a shaker tin with ice. Shake and strain into a rocks glass with fresh ice. Garnish with a sage leaf.