Rye Whiskey

Rye whiskey, oranges, and Sherry mingle in this incomparably smooth drink. Squeezing an orange peel over the top adds an extra boost of flavor.

For inspiration, co-owner Eyal Raziel looked to his native Israel, where honey liqueur is popular. "The Bärenjäger balances the kick of the rye," he says.

This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City. Freeman suggests you use anything but a maraschino cherry (as garnish) to avoid adding a cloying sweetness.

Here, the word "perfect" refers not to the quality of the cocktail (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.

This drink was featured as a Cocktail of the Month. Click here to learn more about the Manhattan and for two more great recipes.

Variants: Hot Brandy Toddy, Hot Rum Toddy

A classic drink that never goes out of style. Stick with these steps and you’ll nail it every time.

This classic rye cocktail doesn’t have to try hard. Just add vermouth and a dash of bitters for a deeply satisfying sip.

A great old-fashioned recipe is all about simplicity, ingredients, and technique. Stick with these steps, and you’re bound to nail it every time.

A toasty amaro cocktail with homemade pecan syrup that will warm you up faster than a fireplace. (Well, maybe just as fast.)

If you’re nervous about igniting the whiskey (honestly, who wouldn’t be), or you have an electric stove, simply let the spirit reduce in the pan. The flavor will be the same. On the other hand, if you’re into kitchen pyrotechnics, just do that step carefully and with the pan extended as far from your body as possible. This was created in partnership with Chef Watson.

Instead of lemon juice, you can use fresh grapefruit or orange juice; bourbon is a great sub for rye.