Rye Whiskey

This fresh, tangy, tropical-style cocktail plays up the rich rum finish in Angel’s Envy Rye, without overpowering the whiskey’s spice.

This refreshing pick-me-up, made with rye, sherry, and crisp cold-brewed black tea, is slightly nutty, slightly malty, tart and thirst-quenching.

Put together spicy rye, smoky mezcal, and coffee-accented amaro, and it’s easy to understand why Joe Briglio, of Chicago’s Billy Sunday, describes this cocktail as “my interpretation of the flavors of the early American West and possibly a cowboy’s campfire.” The drink name is inspired by a Tom Waits song called “Goin’ Out West,” he adds.

Manhattanesque in both composition and deliciousness, this whiskey and sherry welcomes swapping in bourbon if you prefer your drink a little sweeter.

Potent, peppery whiskey mingles with a crisp touch of sherry vinegar, but the key to the perfect mix is a softening spoonful of maple syrup. The drink comes together silky and rich, with a lingering maple flavor that’s perfect for a cool evening.

This cocktail is a smoky variation on the Manhattan, created by bartender Eryn Reece during her tenure at Death & Co.

This Manhattan variation from Audrey Saunders of Pegu Club in NYC starts with rye and vermouth, then adds Cynar amaro to appealing effect. 

This festive, spiced toddy starts with a black tea base. English breakfast tea is especially good with the black pepper and star anise, but Earl Grey would be nice, too.

Serve this festive, warming punch to welcome guests in from the cold or along with dessert at the end of a holiday feast.

This twist on the classic whiskey cocktail is the perfect companion to the fall season.

The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

While it’s still rhubarb season don’t miss the chance to bake it into pretty pink galettes.

This is a tiki drink disguised as an old-fashioned, so it's no surprise that it comes from Brian Miller, Death & Co's resident scalawag and expert on all things Polynesian. One night a waitress asked Brian to make something stirred and boozy, so he took one of tiki's core principles—blending several base spirits to create a new flavor profile—and applied it to whiskey and brandy. It was another breakthrough moment for the bar, and these days it's not unusual to find two or more base spirits in our drinks.

I love grapefruit cocktails year-round, but the rye and sage make this one especially wintry.

What do you call a ham without a glaze? A travesty. Here, we punch up the traditional boozy version with honey, molasses, and brassy red chiles.