Rock and Rye Cocktail Recipe

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Rock and Rye Cocktail Recipe

A liqueur made with rye whiskey and rock candy enhanced with citrus and spices, Rye whiskey is combined with rock candy to make Rock and Rye liqueur. As the crystallized sugar cuts the whiskey’s spice notes, it creates a more mellow blend of spicy and sweet notes. Upon completion of a week, it is ready for consumption as an infusion. You can enjoy the whiskey on its own, on the rocks, in a cup of tea, or in your favorite whiskey cocktail (a John Collins is delicious with it).

The old-timey rock and rye recipe was enjoyed throughout the 19th century, and it was believed to heal all types of ailments. Rye whiskey has seen its popularity dip over the years but has recently regained popularity with the resurgence of rye whiskey. a variety of commercial rye and rock liquors are available, but you can make it yourself and adjust the mixture to meet your own preferences. This rock and rye recipe incorporates all the popular elements found in traditional rye. In the case of horehound, however, this rule does not apply. It is thought to have contributed to rock and rye’s success as a medicinal tonic because of its traditional use for digestion. There are many versions of the text that omit it.

Cocktail strength (from 1 to 10 scale)

The strength of Rock and Rye Cocktail Recipe is 8 out of 10.



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Nutrition (calories per serving)

The estimated calories of Rock and Rye Cocktail Recipe is 85 calories per serving.

Preparation time (minutes)

The time it takes to create Rock and Rye Cocktail Recipe is 10 minutes.

Tools needed

  • Strainer


  • Old Fashioned Glass

Ingredients (ML/OZ)

  • 1 (750-milliliter) bottle of rye whiskey
  • 1 (6-inch) string rock candy
  • 1 whole clove
  • 1 teaspoon horehound
  • 2 orange slices
  • 2 lemon slices
  • 1 dried apricot
  • 1 cinnamon stick

Steps to Make It

  • Collect the necessary ingredients.
  • Combine the whiskey, rock candy, clove, and horehound in a big container.
  • Allow three days for the mixture to infuse in a cool, dark spot.
  • To taste, add the remaining ingredients and soak for another one to two days (or longer).
  • After the whiskey has attained the correct flavour, filter it to remove the fruits and spices before bottling it.

Rate This Recipe

User Review
4.84 (2092 votes)