Register Recipe: Maple Rye Sour



There is a certain orange-labeled bourbon packed into an apothecary-style bottle that has acquired quite a following here at Bi-Rite.  Bulleit Bourbon is the creation of Augustus Bulleit, who disappeared sometime in the mid 1800s.  In 1987, Augustus’ great-great-grandson, Tom Bulleit, decided to revive the family bourbon business.

When we received our first cases of the much anticipated Bulleit Rye, we sold through all of our inventory in a matter of days.  Naturally when a green-labeled bottle appeared on the shelf, our customers were anxious to try (I recall one very excited guest who saw the bottle and immediately decided a pre-prandial glass was in order).

Bulleit Rye is 95% rye and its smooth, oaky body finishes with a nice balance of spice.  While enjoyable on its own, we’d like to share a cocktail created by Brad Farren from the Clover Club in Brooklyn, NY.  Might I add that it’s currently maple syrup season in the Northeast–TAP THE SAP!

Maple Rye Sour

2oz. Bulleit Rye

½ oz. orange juice

½ oz. lemon juice

¼ oz. maple syrup

¼ oz. Averna Amaro

An orange peel for garnish

Into a cocktail shaker, add ice, rye, orange juice, lemon juice, maple syrup, and liqueur.  Shake vigorously until chilled.  Strain into a rocks glass and garnish with an orange peel.



2 Responses to “Register Recipe: Maple Rye Sour”

  1. Kirsten says:

    I tasted the Bulleit Rye last night at 18 Reasons’ Bourbon Tasting class. It was really interesting– herbaceous and vegetal, almost green peppery. I’d love to try it in this cocktail!

  2. jamie says:

    Tried the Bulleit Rye over the weekend at the vintners event at Fort Mason. It’s up there with Rittenhouse, but the jury is still out. This recipe sounds worth trying. – cheers!

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