Garnish:
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 | Straight rye whiskey (100 proof / 50% alc./vol.) |
| 1/2 fl oz | Chili liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Cinnamon sugar syrup |
| 1 dash | Angostura Aromatic Bitters |
Review:
A rye sour enlivened with chili and cinnamon spice to warm the cockles.
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'.
Nutrition:
147 calories
Alcohol content:
- 1.2 standard drinks
- 24.25% alc./vol. (48.5° proof)
- 17 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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