Serve in anOld-fashioned glass
Lemon slice wheel dusted with Tajin chile seasoning
How to make:
SHAKE all ingredients with ice and fine strain into ice-filled glass (preferably over a chunk of block ice).
|1 fl oz||Rye whiskey 100 proof / 50% alc./vol.|
|1/2 fl oz||Chili pepper liqueur|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/3 fl oz||Cinnamon sugar syrup|
|1 dash||Angostura Aromatic Bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A rye sour enlivened with chili and cinnamon spice to warm the cockles.
Adapted from a recipe created by Meaghan Dorman at Dear Irving in New York City, USA. The lack of a 'e' in Whisky in this cocktails name references it's originally being based on Rittenhouse Rye, one of the few American whiskies to omit the 'e'.