Recipes

Warm Your Soul With a Classic Rye Cocktail Recipe

Warm up your cockles this winter.

Rye is the bad boy of whiskeys: it’s big, bold, spicy and a particularly ornery grain. It’s perfect for winter.

Don’t let anyone whiskey-shame you for your personal preferences. But if you’re in the market for a little guidance as to what might make a quality whiskey cocktail, as in the kind you would order at your favourite venue (aka what we are also unable to do RN), you’re in the right place.

Enter: The Gospel, the new generation of whiskey makers changing the way we produce, talk about, and drink the classic dram. The Melbourne-based distiller is made using 100% local ingredients and is Australia’s only 100% rye whiskey dedicated distillery sourcing their rye grain from a single farm in the Murray Mallee region of South Australia, which is located in one of the driest parts of the driest state, in the driest continent in the world.

It’s also bloody good in cocktails. Here are some of our favourite classic rye cocktail recipes for you to try at home and embrace your inner Don Draper. 

The Boulevardier

The Boulevardier

Take your beloved Negroni, swap the gin for rye, and you’ve got yourself a stand-up whiskey cocktail called a Boulevardier. Giving you a darker, heavier flavour with undertones that are hotter than they are herbaceous, the rye contributes even more spice all while preserving the bitter sweetness of the Campari and vermouth.

Ingredients

  • 40mL Gospel Solera Rye
  • 20mL Sweet Vermouth (we prefer Maidenii Classic)
  • 20mL Campari (for something special substitute Poor Tom’s Imbroglio)

Method

Build all ingredients in a mixing glass, stir down with ice to the desired dilution and strain into a chilled coupe glass. Garnish with a large orange wedge.

Rye Highball

Highball

This isn’t your everyday “whiskey soda.” This is art. A highball denotes precision and craftsmanship, a cocktail you should make in the peace, comfort and solitude of your own home. This simple cocktail originated in the late 19th century, ordered at the time as a ‘scotch and soda’. It was later referred to in print as a ‘High Ball’ in C F Lawlor’s ‘The Mixicologist’ in 1895, with brandy or whiskey as the suggested spirit. 

Ingredients

Method

Fill a highball glass with ice. Squeeze orange wedge over ice. Pour in whiskey, top up with soda water and give a gentle stir. Garnish with a fresh orange wedge or orange twist. 

Rye Sazerac

Rye Sazerac

A classic New Orleans nightcap enhanced with absinthe, it’s smooth yet still packs a punch. The Rye Sazerac is a stiff drink and a beast of many flavours, if you want layers of alcohol to unpack as you sip, this one’s for you. 

Ingredients

  • 60ml Gospel Straight Rye
  • 10ml Simple sugar syrup
  • 6 x Dashes Peychaud’s
  • 10ml Absinthe (to rinse rocks glass)

Method

Rinse large rocks glass in with absinthe and discard.Build all other ingredients in a mixing glass, stir down with ice to the desired dilution and strain over fresh ice in absinthe rinsed rocks glass.

Rye Manhattan

Rye Manhattan

A Rye Manhattan demands respect. It’s brazen: a heavy pour of rye, sweet vermouth, and aromatic bitters. It’s rich: with strong flavours both spicier and sweeter. It’s strong: you make it carefully, and then you sip it slowly, because it’s a drink you earn from a hard day’s work.

Ingredients

  • 50mL Gospel Solera Rye
  • 25mL Sweet Vermouth (we prefer Maidenii Classic)
  • 1 x Dash of dry Curaçao
  • 2 x Dashes Angostura Bitter

Method

Build all ingredients in a mixing glass, stir down with ice to the desired dilution and strain into a chilled coupe glass. Garnish with a cherry or orange peel.

Get the latest from Thrillist Australia delivered straight to your inbox, subscribe here.

Recipes

Craving Something Sweet? Whip Up These Nutella Thumbrint Cookies In No Time

From baking queen, Katherine Sabbath.

nutella cookies recipe

We’ve all been there. Staring at an open pantry, on the hunt for something sweet, only to find an empty packet of chocolate biscuits someone polished off without your knowledge. It’s less than ideal, so we’ve decided to share a recipe you can whip up in 20 minutes for the next time that sweet tooth pops up.

Primary school teacher turned baking queen, Katherine Sabbath has authored three bestselling cookbooks and appeared as a guest judge on MasterChef Australia. She is known for her cutting-edge cake designs and creative flair in the kitchen, and we were lucky enough to sneak a super simple, tasty recipe for her Nutella Thumbprint Cookies.

“I’m excited to be partnering with Nutella and Kenwood to create a range of simple and tasty winter warmer recipes showcasing the delicious versatility of Australia’s favourite chocolate hazelnut spread. These recipes have been prepared using my go-to appliance, the Kenwood Chef Baker Mixer, which makes baking a breeze thanks to its quality, durability, and performance,” said Sabbath.

In celebration of this this partnership, Nutella is offering shoppers a chance to win 1 of 500 limited-edition Kenwood Titanium Chef Baker XL White Mixer with a Nutella branded PopTop valued at $999. All you have to do is purchase a specially marked jar of Nutella from May 8 to July 3, and follow the prompts on the jar for a chance to win.

Now that you’ve secured your mixer, it’s time to start baking.

Nutella Thumbprint Cookies

Ingredients:
– 200g unsalted butter (at room temperature)
– 1/2 cup superfine caster sugar
– 1 teaspoon vanilla bean paste
– 1 egg, chilled
– 350g plain all purpose flour
– 1/2 teaspoon salt
– 200g Nutella
– 80g roasted hazelnuts, crushed

Method:
1. Preheat the oven to 160oC fan-forced. Line two baking trays with baking paper.
2. Using a hand-held mixer or a stand mixer, beat the butter and sugar for five minutes or until light and fluffy.
3. Add the vanilla and egg, beat until well combined. Add the flour and salt, beat until just combined.
4. Roll the dough into tablespoon-sized mounds and place onto the trays about 2cm apart. Use your thump or end of the spoon to make a dent in the centre of each cookie.
5. Bake the cookies for 20 minutes, or until just golden. Leave the cookies on the trays and while still warm, pipe or dollop Nutella into each dent and sprinkle crushed hazelnuts on top.

Get the latest from Thrillist Australia delivered straight to your inbox, subscribe here.

Related

Our Best Stories, Delivered Daily
The best decision you'll make all day.