Name: Rye and Dry
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rye whiskey 50% abv; 20 ml Dry vermouth; 3.8 ml Sugar syrup (2:1); 1 dash Orange bitters

Rye and Dry
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Glass:

Serve in a Nick & Nora glass

Ingredients:
1 ¹⁄₂ fl oz	Straight rye whiskey (100 proof /50% alc./vol.)
²⁄₃ fl oz	Strucchi Dry Vermouth chilled
¹⁄₈ fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a NICK & NORA GLASS.
Prepare garnish of orange zest twist.

How to make:

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish:

EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

As the name suggests, the authentic recipe is just rye whiskey and dry vermouth with a dash of orange bitters. This should perhaps be renamed "Rye & Bone Dry", hence my addition of three-quarters barspoon (3.75ml/ 1/8oz) of sugar syrup. For me, a spoon is too sweet and half a spoon not sweet enough. That's the delight of this Martini-like, rye-based cocktail; like a Martini, you can make it your own.

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Variations/similar cocktails:

Not to be confused with the Rye & Dry.

History:

Adapted from a recipe in Stanley M. Jones' 1977 Jones' Complete Barguide).

RYE AND DRY
Cocktail Glass
Stir
1-1/2 oz rye
1 oz dry vermouth
1 dash orange bitters
Stanley M. Jones, Jones' Complete Barguide, 1977

Nutrition:

One serving of Rye and Dry contains 136 calories

Alcohol content:

1.5 standard drinks
29.91% alc./vol. (59.82° proof)
20.7 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 4 comments for Rye and Dry.
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Michael Cronin

8th May at 21:20

Used a quality 90 proof rye, but it got lost in the orange bitters and expression. It is DRY. Will definitely try with my 100 proof rye next time and follow Simon's recommendations.

Matthew Mason

8th May at 09:12

Just found a reason to replace the bottle of dry vermouth that's been slowly perishing in my cabinet!

Andy Parnell-Hopkinson

3rd May at 13:34

Think Dry Manhattan and you've got it covered. If you like dry and Manhattans, you're home.

Simon Sedgley

2nd May at 14:38

It's very elegant according to our host's recipe. But we look forward to tinkering with it. To our taste it is more of an Old Fashioned than a Martini but we can see why people might want to go either way.

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