|Type:||ROCK and RYE|
|Flavor:||Rock Candy & Rye|
|Made From:||Rock Candy & Rye|
|Produced By:||CHAS. JACQUIN et CIE CO.|
|Origin:||Philadelphia, Pa. U.S.A.|
|Importer:||Made In The U.S.A.|
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.