Spicy Rye Whiskey Cocktails for the Fall Season

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.

Why Choose Rye Whiskey?

Rye whiskey offers a unique flavor profile that adds depth and complexity to cocktails. Its spicy and robust character makes it an excellent choice for fall-inspired drinks.

Liqueur, Whiskey

On the Edge

by 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

1. Add all ingredients to a shaker tin with ice.
2. Shake well to incorporate and chill ingredients.
3. Strain into a coupe glass.

Photo by Julia Keim

Fortified Wine, Whiskey

Bashō

by 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

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

Photo by Sal Bautista

Liqueur, Whiskey

Concrete Jungle

by 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

1. Combine all ingredients, except for the garnish, and shake without ice to froth the egg white.
2. Add ice and shake to chill the cocktail.
3. Double strain to a Nick & Nora glass.
4. Garnish with roasted black sesame seeds.

Fortified Wine, Liqueur, Whiskey

Topsy Turvy

by 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

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

Liqueur, Whiskey

Rye-Tai

by 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

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

Whiskey

Sagamore Cider

by 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

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

Brandy, Liqueur, Whiskey

Poached Pear

by 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

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