In the late 19th and early 20th century, Rock & Rye was something almost any bar carried, and most made their own, often as a way to make some rather rustic whiskey more approachable. The classic recipe is rye sweetened with rock candy, sometimes also ginger and/or citrus peels, essentially an Old Fashioned cocktail-in-a-bottle. Theoretically, all it needs is a couple of dashes of bitters and a twist to complete it. Since rye had a hard time coming back after Prohibition, if a bar carried it at all after that, it was likely a manufactured bottled bastardization of the stuff (for nostalgic purposes?), neither “rye” nor “rock.” It was something that was as much to rye whiskey as Tang is to orange juice.