NY DISTILLING Rock and Rye

The origins of the Rock & Rye cocktail go back to the 19th century, to the time of American Prohibition. In those days, bartenders served a shot of rye whiskey in their saloons and left it up to consumers to add their own candy sugar, i.e. cane sugar in the form of very large crystals. The aim was to improve the taste of the whiskey, which was of poor quality at the time.
Allen Katz, owner of the New York Distilling Company, has now reinvented this flagship drink, which had won over his father and grandfather before him. After ageing for a year, the rye whiskey is distilled and then aged again with candy sugar, dried Morello cherries, cinnamon and orange peel. Named in homage to its two mentors, Mr. Katz's Rock & Rye will be your best ally in the preparation of many cocktails, including the Manhattan.