Rusty Sprocket
Saved by 80 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.

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

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

  • 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?

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