Rock And Rye Whiskey Food
ROCK AND RYE WHISKEY
Steps:
- Gather the ingredients.
- In a large container, add the whiskey, rock candy, clove, and horehound.
- Allow the mixture to infuse in a cool, dark place for about three days.
- Add the remaining ingredients and steep for an additional one to two days (or longer), to taste.
- Once the whiskey has reached the desired flavor, strain out the fruits and spices and then bottle the whiskey.
- Serve and enjoy.
Nutrition Facts : Calories 85 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Fat 0 g, ServingSize 1 750 ml Bottle (25 servings), UnsaturatedFat 0 g
ROCK AND RYE TODDY
Provided by Steven Stern
Categories quick, cocktails, project
Yield Enough rock and rye for 17 toddies
Number Of Ingredients 9
Steps:
- Pour the rye into a large wide-mouthed jar. Drop in the cinnamon and horehound candy. Place the cloves and dried citrus peel into a metal tea ball or in a tightly tied cheesecloth packet, then add to jar. Place the dried horehound in a separate tea ball or packet and add to jar. Pour in the cherry syrup, and close the jar. Remove the dried horehound after four hours. Continue to steep for at least two days, and up to a month. Taste periodically, and remove the cloves and citrus peels when the flavor is to your liking. The mixture can be topped off with additional whiskey as it develops.
- Combine 2 ounces of the mixture with 2 ounces very hot water in a heat-proof glass and stir gently. Twist lemon peel over and drop in.
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