No alcohol
Medium
Boozy
Whisky Business
Measurements in:
Serves:
| 1 fl oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 1⁄2 fl oz | Chilli liqueur |
| 1⁄2 fl oz | Lemon juice (freshly squeezed) |
| 1⁄3 fl oz | Monin Cinnamon Syrup |
| 1 dash | Angostura Aromatic Bitters |
How to make
Glassware
Serve in an Old-fashioned glass
Prepare
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of lemon slice wheel and Tajín seasoning.
Method
- SHAKE all ingredients with ice.
- FINE STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Garnish
- Garnish with lemon slice dusted with Tajín seasoning.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of Whisky Business contains 146 calories
Alcohol content:
- 1.2 standard drinks
- 22.11% alc./vol. (44.21° proof)
- 16.7 grams of pure alcohol
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'.
Review
A rye sour enlivened with chili and cinnamon spice to warm the cockles.
$0.24 per cocktail*
Makes a minimum of 75 cocktails.
Shipping and applicable tax calculated at checkout.
Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.
* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Gallery
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Comments & Discussion
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.
.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.
View 4 comments and discussion