Rusty Sprocket
Saved by 70 People
About this Cocktail

This is an old one I had forgotten the portions to for well over a year. I for a period of time (before caring about cost) was completely opposed to compound flavor syrups. I thought, as a newer bartender it retarded understanding the process and the product, so I set out to use only spirit and citrus with no added sugars or flavors. This was my first shot at it 5 years ago. It's still a go to for me when I can remember it.

Ingredients:
  • 1.5 oz. Bulleit rye (Willett single barrel rye would rock)
  • .75 oz. Aperol
  • .50 oz. Cherry Heering
  • .50 oz. lemon
  • Bar spoon Bénédictine
Preparation:

Build in shaker, roll shake and double strain. Up in a coupe with lemon peel

7 Comments
  • Brett Helms
    Gonna try this one tonight.
  • Matty McGee
    Let me know what ya think
  • Brett Helms
    Quite tasty. Crowd favorite. Went with Willett rye. Thanks!
  • Matty McGee
    Glad you liked it! Glad it went well with the Willett as well. Proof and rye come through a lot more I imagine
  • Brett Helms
    Balance was great, even at 55%. Not gonna lie: half the bottle is gone, it's that good.
  • Adam E
    Amazing balance! Nice work!
  • Ben B.
    Just tried this with Templeton and it was great! Do you usually express the lemon peel or just drop it in?

Get BarNotes for the iPhone to
discover and share your favorite cocktails.

Login to your account

Don't have an account? Sign Up
x

Sign up for BarNotes

By creating an account, I accept BarNotes Terms of Service and Privacy Policy

x

Retrieve Password

Give us your email address and we will send you instructions to reset it
x
x