Andrew Finlayson
An old-school DIY favourite, ripe for a spring fling.
Rock and what? Pull up a chair, young whippersnapper, and let us bend your ear. Rock and Rye is a sort of homemade whiskey liqueur that was popular as a base for drinks during the golden age of cocktails. You can use it in a Manhattan, a sour, or, as in the case of this example, from Berlin-born barman Jakob Etzold at willfully obscure Melbourne pocket-rocket Bar Americano, a memorable Collins. Bar Americano, 20 Presgrave Pl, Melbourne, Vic.
BAR AMERICANO’S ROCK AND RYE COLLINS
To make Bar Americano’s Rock and Rye, put 750ml rye whiskey, 200gm rock sugar (we’ve used the yellow rock sugar sold at Chinese grocers), the peel of an orange, the peel of a lemon, and spices to taste (we’ve used six cloves, a stick of cinnamon and a couple of star anise pods) in a large jar. Store somewhere dark and cool (like the fridge) for at least 4 days before serving. The mixture keeps at least a fortnight, or longer once the fruit is strained out. To make the Rock and Rye Collins, pour 45ml Rock and Rye, 15ml lemon juice, 10ml sugar syrup and a dash of Carpano Antica Formula sweet vermouth over block ice into a chilled Collins glass. Stir well, top with soda, garnish with more orange peel and serve.
