Rye Got Lei’d Cocktail Recipe
This inspired tiki nod blends rye with brown sugar, fresh orange juice, pineapple and IPA. Simultaneously fruity, earthy, and malty with a healthy rye underbelly, this frothy elixir is trouble on the high seas.
You can find this cocktail served at The Seven Grand in Los Angeles. The bar welcomes you to explore the international wall of whisk(e)y with selected products spanning the globe. Their seasonal cocktail menu is inspired by vintage and contemporary recipes and builds its foundation on freshly squeezed juice and house-made syrups.
Andrew Abrahamson is the General Manager at the Seven Grand in Downtown Los Angeles. Most recently, Andrew was a finalist in Glenfiddich’s Kindred Spirits Program! He is passionate about whiskeys and excited to see so many international brands becoming more accessible here in the United States.
Ingredients (for 1 serving):
1.5 oz. Crater Lake rye whiskey
0.5 oz. lemon juice
1.0 oz. pineapple juice
0.5 oz orange juice
1 tsp brown sugar
3.0 oz I.P.A. beer
Reserve an orange peel for garnish. In a shaker with no ice, add the rye, lemon juice, pineapple juice, orange juice and brown sugar. Do a “dry” shake for 20 seconds. Add fresh ice and shake for another 20 seconds. Strain into a Collins glass filled with one ice cube per glass. Top off with IPA beer. Garnish with an orange peel.
(photo credit: Gyorgy Papp)