Slow and Low Rock and Rye. It sounds a bit like a tween dance sensation you wouldn’t want your twelve-year-old daughter getting involved in or a line from a hip-hop song you always mutter because you’re not quite sure of the precise lyrics or what they could possibly mean, but it’s actually a classic American cocktail with roots mired in pre-Prohibition Philadelphia. The rye used circa 1880 was a relatively rough at the seams unaged rye whiskey, and in order to chisel its sharp edges with sweetness bartenders would shake it with rock candy and horehound, a bitter and mildly medicinal herb. The beverage was touted for its healing power (both on and off the dancefloor) and it was served up in pharmacies as well as cocktail lounges.
The modern version crafted by Cooper Spirits (of St Germain finesse) uses a premium 8-year-aged straight rye whiskey, macerated Florida orange peels, Angostura bitters, a touch of raw honey, and, yes, rock candy to create a bottled cocktail that’s intriguingly layered yet remarkably easy to serve—and drink. We recommend simply adding ice, a slice of lemon, and a dash of aromatic bitters to Rock and Rye to temper the sweetness. Adding your favorite dance moves is optional, of course, but we can think of a few ideas…
