Best Rye Old Fashioned Recipes

RYE OLD-FASHIONED

Rye Old-Fashioned image

One of the most venerable of whiskey-based cocktails, the old-fashioned has a history that stretches back farther than the martini's. For decades it has suffered under the reputation of something your grandmother drank - overly sweet, fruit-laden and spritzed-up. But grandma wouldn't recognize what's happened to it lately.

Provided by Robert Simonson

Yield 1 drink

Number Of Ingredients 5

Ingredients

1 teaspoon Demerara sugar
2 ounces rye whiskey
1 or 2 dashes Angostura bitters
1 or 2 dashes orange bitters
1 strip lemon peel

Steps:

Spoon sugar into a shaker and add about a teaspoon of very hot water for a simple syrup. Stir until dissolved, adding a little more water if needed.
Add whiskey and bitters, and stir again. Add several ice cubes and stir well to chill. Strain into an old-fashioned glass, add 2 or 3 big ice cubes, twist lemon peel over the top and drop it in.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 3 grams

OLD FASHIONED WITH RYE

Old Fashioned with Rye image

Provided by Nancy Fuller

Categories beverage

Time 10m

Yield 2 servings

Number Of Ingredients 5

Ingredients

4 cubes brown sugar
4 ounces rye whisky
Ice cubes
2 lemon twists
6 dashes Angostura bitters

Steps:

Put 2 cubes of brown sugar each in 2 Old Fashioned glasses. Add an ice cube and 2 ounces of rye whiskey and stir until the sugar cubes dissolve. Top each with a lemon twist and a few dashes of bitters. Serve immediately.

OLD-FASHIONED RYE BREAD

OLD-FASHIONED RYE BREAD image

Categories Bread

Number Of Ingredients 8

Ingredients

2 pkg active dry yeast
2 ½ cups very warm water
¼ cup light molasses
4 tsp salt
2 Tbsp shortening
2 ½ cups rye flour
1 Tbsp caraway seeds, crushed
5 ½ to 6 cups sifted all-purpose flour cornmeal

Steps:

Sprinkle yeast into ½ cup of the very warm water; stir in 1 tsp of the molasses. Stir until yeast dissolves. Let stand, undisturbed, to proof until bubbly and double in volume, about 10 minutes. Combine remaining water and molasses with salt and shortening in a large bowl; stir in yeast mixture, rye flour and caraway seeds; add enough all-purpose flour to make a soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, using enough of the remaining flour to keep dough from sticking. Place in buttered large bowl; turn dough to bring buttered side up. Cover with towel. Let rise in a warm place, away from draft, 1hour, or until double in bulk. Butter large cookie sheet. Sprinkle lightly with cornmeal. Punch dough down; turn out onto lightly floured surface; knead a few times; invert bowl over dough; let rise 10 minutes. Divide dough in half and knead each half a few times. Shape into 2 loaves. Place at least 4 inches apart on prepared cookie sheet. Let rise again in a warm place, away from draft, 45 minutes, or until double in bulk. Brush tops with water. Bake in 400˚ oven for 35 minutes or until browned and loaves sound hollow when tapped. Remove from cookie sheet to wire rack; cool completely.