Coffee &Amp&#59; Rye: Cracking The Code - Lightly Toasted: Chronicles of the Friday Night Cocktail Club Blog at - 185074

Lightly Toasted: Chronicles of the Friday Night Cocktail Club

coffee & rye: cracking the code 
Jul. 11, 2010 4:30 pm 
Updated: Sep. 3, 2010 1:39 am
I cracked the code. The code of the coffee-bean rye-whiskey cordial. It’s not exactly unlocking the secret formula of Coca-Cola. In fact, the recipe's extremely simple--though the payoff in deliciousness is super-size. Also, sharing the formula here does not violate corporate patent law. I don't think.

About a month ago, we visited a wonderful restaurant called Rye in Williamsburg, Brooklyn. What a place! I’ll include some snaps below. Kind of an unlikely spot, Rye. Off the beaten path, down along a street of brick-built row-houses with folks hanging out on the stoops, kids playing ball in the narrow street. We got there early and stayed late.

And it was a great dinner, with lots of lingering, maybe a little loitering, and at the end of the evening we sealed in the glory with a glass of rye whiskey infused with coffee beans. It was served simply, over ice with a twist of orange. No harsh edges within a mile. And a long coffee-flavored finish that hung in there clear till we got back to the hotel in Manhattan.

A week later in Seattle, I took to thinking again about this cordial that combined two of my favorite things. And I do believe I've successfully reverse engineered it. And now, with the blessing of my attorneys, I would like to share (and thank you, Siovhan, at Rye):

Rye-Whiskey & Coffee-Bean Cordial
1 bottle of rye whiskey
About 1/3 cup of high quality coffee beans
Zest of 3 oranges
1/4 cup of sugar (note: I didn't include sugar with this batch but thought it could use some next time)
Combine ingredients in a jar with a tight seal. Store away in a closet or pantry for a couple weeks. Then strain it through cheesecloth.

Once in a while, I’d shake the jar, though I can’t say for certain that this is a good, bad, or indifferent thing to do to it. It felt right. At any rate, it came out dark and rich, deeply coffee flavored.

Mmm, it's great over ice with a twist as we had it at Rye. But we've also been tinkering around with having it in a cocktail, and I think we've hit upon a worthy recipe. The key, I think, is to bring out the orange flavor with Cointreau (or Grand Marnier) and then brighten it all up with just a very slight squeeze of lemon.

Rye-Whiskey & Coffee-Bean Cordial Cocktail
1.5 ounces coffee-bean infused rye whiskey
About 1/2 ounce of Cointreau
Just a quick, weak-handed squeeze of lemon
Stir the ingredients together over ice and serve with a twist of orange peel.

Have fun!
Rye Whiskey Cordial
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Rye, Williamsburg, Brklyn
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rye whiskey cordial cocktail
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rye whiskey cordial
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Jul. 12, 2010 4:37 pm
the rye/coffee cordial sounds good....might have to go buy a bottle of Rye!!
Jul. 12, 2010 6:12 pm
Looking at the first thumbnail I was all 'that's not a fifth!?!?!' but now I see you have a big, nice jar there. Sounds really good. Do you keep it in the fridge?
Jul. 13, 2010 12:36 am
Ooooh, must try that!
Jul. 14, 2010 9:57 pm
I wish we were neighbors. I'm pretty sure we would have some great happy hours. That really sounds like something right up my ally.
Jul. 15, 2010 6:21 pm
Mmm, I'm having it again tomorrow. Like you f&d, I thought it looked pretty scant, too. And again when i strained it into the smaller jar, i wondered if the beans hadn't sponged up some of the booze. But I think it's just wide bottomed jars. I should probably store it in the fridge. But it won't last long enough to spoil.
Sep. 3, 2010 1:39 am
Hhmmmmm! Just might have to try!
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About Me
My wife and I and our two devilish kittens live on Capitol Hill in Seattle. A few years ago, I got a masters in gastronomy. I'm a food/wine writer. I’m also blogging about cocktails.
My favorite things to cook
We cook fairly simple dishes using fresh local ingredients that we pick up at the Seattle farmers market. My favorite thing is making a nice slow-braised or long-roasted something on a lazy Sunday afternoon. I like cooking with wine (in the dish and in the glass...and in the cook).
My favorite family cooking traditions
My mom never liked to cook, but she did well despite herself. Her mother, my omi, was from Munich and made delicious rouladen, sauerbraten and other traditional German and American dishes. Always bins and bins of home-baked cookies at Christmas. Wonderful rye bread. And beer. Opa would say, "Brotzeit ist die beste zeit."
My cooking triumphs
We’ve made the signature timpano dish from The Big Night a couple times. And for Thanksgiving 2007, we made Turducken. My wife and I are always volunteering to cook the big holiday meals with the family. We mix a signature cocktail, and get down to it.
My cooking tragedies
I made Thanksgiving Dinner for myself once when I was snowed-in in Denver. I nearly burned down the neighborhood.
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