Mixologist: Rock & Rye

Rye inherently rocks, as will this large batch cocktail at your next soirée. We figure it’ll serve about twelve people, or fewer if the people you invite are fun. We say this from experience: the recipe doubles up nicely.


1 bottle (750ml) Canadian Club 100% Rye
8 oz. (240ml) rock candy syrup (see recipe below)
1 whole lemon, peeled
1 dash cloves
3 cinnamon sticks
3 anise pods (stars)


In a 1.5 L bottle, add Canadian Club 100% Rye, 8 oz. supersaturated sugar syrup, lemon, cloves, cinnamon sticks, and anise pods. Seal and let marry for one to two days. Refrigerate to keep chilled. Serve in a rocks glass or highball (top with soda) with lemon peel.

Rock Candy Syrup (Super-saturated sugar syrup) Recipe

In a saucepan, add 1 cup of water. Bring to boil and remove from heat. Immediately stir in 3 cups sugar. Stir until dissolved. Rock candy syrup is good for two weeks in the refrigerator if sealed in a glass container. Best used immediately. Each batch makes approximately thirty-five servings.

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