Drink of the Week: Rock & Rye at Rye Bar
|The Rock & Rye Old Fashioned with the Rock & Rye Hot Toddy in back|
After some experimentation -- and some unpleasantly astringent and powerful batches due to the oversteeping of the horehound -- Lindgren perfected the recipe by using horehound candy in place of the herb and to sweeten the mix. Originally designed to go into a Rock & Rye Hot Toddy ($10, rock and rye liqueur, hot water, cinnamon stick, citrus), the spiced liqueur also works cold in the Rock & Rye Old Fashioned ($10), which is simply the liqueur, chilled with bitters.
The mix isn't always the same, as Lindgren and Gasparini encourage the bar staff to add their own flourishes when replenishing the infusion at the end of the night, meaning that it can get more spice in the winter and fruit in the summer.
On a recent cold and foggy night, I wasn't sure I could feel the purported curative effects of the horehound in the toddy, but the warmth certainly clung all the way home.
Rye Bar, 688 Geary (at Leavenworth), 474-4448