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I didn't want to buy a bottle of rye just to try this recipe, so I used the Buffalo Trace bourbon whiskey I had in stock, which is quite powerful. This cocktail reminds me of the Ritz Old Fashioned, which is made with Grand Marnier, a dash of lemon juice and a dash of Maraschino. I prefer the latter because it's more complex and balanced.

Assuming that orange eau de vie was unsweetened back in 1895, using 40% Cointreau is quite a bit sweeter. I steep orange zests in Wray & Nephew overproof white rum for drinks that need more orange but not more sugar, so I replaced 1/3 oz of the Cointreau with my homemade orange eau de vie. This was wonderful, plenty sweet, taming the rye in a manner one doesn't usually encounter.

This is very nice. I was exploring options for "Rye" + "triple sec" and this one caught my attention. It's definitely spirit forward and has a simpler presentation on the palate compared to a Manhattan. But it highlights the rye nicely (which I like) and Paychaud's is the key to melding the two spirits together into one in this cocktail. I'll be returning to this in the future.

Great rye forward cocktail. Slight herbal and peppery taste. Dry with a hint of orange. Great rye cocktail.