Rock & Rye
Although whiskey is often thought of as a “winter” drink, this recipe for Rock & Rye will showcase why it’s right at home at the summer campsite. Often referred to as one of the original pre-mixed cocktails, Rock & Rye borrows flavor profiles from a whiskey old-fashioned with deep flavors of citrus and fruit, making it the perfect summer infusion recipe.
  • 750 ml. rye whiskey (straight Kentucky bourbon will also work)
  • 6 oz. white rock sugar
  • 1 large orange peel
  • ½ large lemon peel
  • ¼ lb. dried cherries
  • 5 dried apricots
  • ½ cinnamon stick
  • 33 ¾ oz. glass mason jar
  1. Combine all of the ingredients in the glass jar and store sealed in a dark location for 3-4 days. All of the rock sugar will dissolve, and my favorite part – the dried cherries will “rehydrate” creating the ultimate cocktail cherry.
  2. After 3 or 4 days, strain out all of the ingredients and store the liquid in the original rye bottle. For best results, refrigerate your infusion. Sip over ice or neat.
Recipe by 50 Campfires at