Name: Whisky Business
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Rye whiskey 50% abv; 15 ml Chili liqueur; 15 ml Lemon juice; 10 ml Cinnamon syrup; 1 dash Aromatic bitters

Whisky Business
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Serve in an Old-fashioned glass

Ingredients:
1 oz	Straight rye whiskey (100 proof /50% alc./vol.)
¹⁄₂ oz	Chili liqueur
¹⁄₂ oz	Lemon juice (freshly squeezed)
¹⁄₃ oz	Monin Cinnamon Syrup
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of lemon slice wheel and Tajin chile seasoning.
SHAKE all ingredients with ice.
FINE STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Garnish with lemon slice dusted with Tajin seasoning.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A rye sour enlivened with chili and cinnamon spice to warm the cockles.

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History:

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'.

More cocktails by Meaghan Dorman

Nutrition:

One serving of Whisky Business contains 146 calories

Alcohol content:

1.1 standard drinks
22.14% alc./vol. (22.14° proof)
15.6 grams of pure alcohol

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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Ben S

1st February at 02:53

A terrific way to literally spice up your Whiskey Sours!
I see other recipes calling for 1:1 with Rye and Chili liqueur, but I think Difford has his specs adjusted well - the chili makes its presence known without overpowering the rye.

Juan Simon

19th September 2024 at 01:52

Used Rittenhouse Bottled In Bond Straight Rye Whisky + Ancho Reyes. Interesting drink. Did not use any garnishing.

Jim Bauch

21st April 2023 at 06:25

I would say go easy on the seasoning on the garnish, as it can overwhelm the drink, but really a great cocktail. I've been looking for uses for chile liqueur and this is going in my rotation.

Sterling Diesel

20th January 2024 at 18:01

1.5 Elijah Craig Small Batch
.5 Ancho Reyes Chili
.25 Luxardo Maraschino Liqueur
1 dash Angostura
Stirred down like an Old Fashioned, strained onto a large cube.

I hem and haw between a lemon or an orange zest expressed gently onto the drink, both are great, depends on the person which I choose.

Roberto Boertje

25th March 2022 at 20:01

Added Zuidam Kaneel Likeur instead of cinnamon syrup. Less sweet and a bit boozier. Spicy whisky sour, loved it!

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