Name: Rye's Up
Total time: 3 min
Cuisine: Cocktail
Ingredients: 20 ml Rye whiskey 50% abv; 7.5 ml Cognac (brandy); 7.5 ml Rosso/sweet vermouth; 5 ml Elderflower liqueur; 1 dash Aromatic bitters; 3 drop Liquorice bitters

Rye's Up
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Glass:

Photographed in an UB Koto Old Fashioned 30cl

Ingredients:
²⁄₃ oz	Straight rye whiskey (100 proof /50% alc./vol.)
¹⁄₄ oz	Cognac (brandy)
¹⁄₄ oz	Strucchi Rosso Vermouth
¹⁄₆ oz	Elderflower liqueur
1 dash	Angostura Aromatic Bitters
3 drop	Bob's Liquorice bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of lemon zest twist.

How to make:

STIR all ingredients with ice.
STRAIN into chilled glass (no ice in glass).

Garnish:

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

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

This short, rye-based, spirit-forward, and delicately floral "Up" (straight-up/ without ice) cocktail is best enjoyed as a "sharpener" before or after a meal.

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History:

A contemporary cousin of the Sazerac.

Nutrition:

One serving of Rye's Up contains 85 calories

Alcohol content:

0.9 standard drinks
30% alc./vol. (59.99° proof)
12.1 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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Mark Jones

14th December at 23:56

I found this looking for a recipe that included licor 43. This drink came up in the list but 43 was not included in the ingredient list. Used it instead of elderflower liqueur. Had to make another sub too so can’t comment accurately. Turned out harsh on sipping but good finish.

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