Rock n’ Rye Whisky
Homemade infused rye whiskey with horehound, clove, cinnamon, citrus, and fruit for a classic warming cordial.
Ingredients
- 1 (750 milliliter) bottle of rye whiskey
- 1 (6-inch) string rock candy
- 1 whole clove
- 1 teaspoon dried horehound
- 2 slices orange
- 2 slices lemon
- 1 dried apricot
- 1 cinnamon stick
Instructions
- In a large container, add the whiskey, rock candy, clove, and horehound. Allow to infuse in a cool, dark place for about three days. Add the remaining ingredients and steep for an additional one to two days, or longer to taste. Once the whiskey has reached desired flavor, strain out the fruits and spices and bottle the whiskey.
- Tips: Use a good rye whiskey; mid-range bottles work perfectly. The longer the rock candy sits, the more the flavors meld. Test periodically until desired flavor intensity. Bottle under a tight seal. Keeps up to two months in refrigerator.
- Variations: Use orange slices instead of lemon or both; add pineapple chunks or honey/syrup instead of rock candy. Adjust sweetness to taste.
Notes
Adapted from Lance Mayhew, The Spruce Eats, 2021.
