A Rye Comeback
Two delicious ways to get warm—and toasted—this winter
There are comebacks. And then there's rye. For centuries, this brew was a favorite of U.S. distillers. But then prohibition, two world wars, and changing American tastes began to push the drink out of favor—so much so that for decades hardly any rye was made; even less of it was sold. But during the last few years, as drinkers reclaimed a taste for fuller-bodied whiskey, rye has once again become a best seller.
You can be a tough guy and sip it on the rocks. But rye also works surprisingly well in cocktails, like the two below, created exclusively for MF by Allen Katz, director of mixology and spirits education for Southern Wine & Spirits of New York. "The cherry in Delancey's Town—which was inspired by the Manhattan—helps to soften the whiskey, while the berries and lime in the Black & Tan bring out its spiciness," he says.
Black & Tan
7 Blackberries (fresh or frozen)
1/4 oz simple syrup (or a calorie-free
version made with a sugar substitute)
1/4 oz fresh lime juice
8 fresh mint leaves
2 oz Rittenhouse rye whiskey
 Using a bar muddler or a wooden spoon, crush 5 blackberries in a shaker with simple syrup, lime juice, and mint.
 Add ice to the shaker, then add rye and shake vigorously.
 Strain into a tall glass filled with ice, and top with ginger beer.
 Garnish with fresh blackberries on a cocktail pick.
protein .5 g
carbs 24 g
fat 0 g
fiber 2 g
1 1/2 oz Wild Turkey Russell's Reserve rye whiskey
1 oz Heering cherry liqueur
1 oz sweet vermouth
2 dashes Angostura bitters
 In a shaker filled with ice, stir ingredients, except cherry, until well chilled (swirl the shaker until condensation forms on the outside).
 Let rest for 20 seconds; strain into a chilled cocktail glass.
 Garnish with a cherry.
protein 0 g
carbs 15 g
fat 0 g
fiber 0 g
Team MF: Noah Rothbaum is the author of The Business of Spirits: How Savvy Marketers, Innovative Distillers, and Entrepreneurs Changed How We Drink.