On Trend - The Renaissance of Rye

Linda Garson
May 22
2 min read

The added effect of the surging national pride in Canadian-made products has meant a renewed interest in rye whisky – it’s easily available, with a very wide variety of quality, local offerings in our stores.

We’re seeing this on cocktail menus, so we asked Logan Cox, Beverage Director/Bar Manager of Calgary’s Fine Print, for his thoughts as to why rye is becoming more popular.

“Rye cocktails are definitely gaining popularity alongside the resurgence of craft cocktail culture, he explains. “Bartenders and consumers alike appreciate rye whiskey’s unique spice, sharpness, and depth, which allows it to stand out clearly in cocktails. Its distinctive, spicy, and bold profile sets it apart from sweeter bourbon styles, appealing to those seeking complexity and depth in their drinks.”

“Typical rye whiskey flavour profiles include notes of pepper, baking spice (such as cinnamon and clove), dry grain, subtle fruit, and sometimes hints of caramel or vanilla. These vibrant flavours make rye an excellent base for cocktails that are both balanced and memorable.”

“Also, classic rye-based drinks like the Manhattan, Old Fashioned, and Sazerac are now staples again, encouraging innovation in rye-based creations,” he adds. “Currently the most popular rye cocktail is likely the Manhattan, followed closely by the Old Fashioned. The Manhattan’s enduring appeal is due to its perfect balance of rye's spice, sweet vermouth, and bitters — resulting in a timeless and sophisticated cocktail.

We asked if he could use his expertise and creativity to come up with three rye cocktails that we could make at home without having to buy a fridgeful of special ingredients. Many thanks to Logan Cox for creating these recipes for us.

Happy sipping!

Press Release

2 oz rye whiskey

½ oz amaretto

2 dashes black walnut bitters

Garnish: toasted hazelnut

Add all ingredients to a mixing glass filled with ice. Stir for at least 30 seconds, then single strain into a rocks glass over a large ice cube.

Maple Whisky Sour

2 oz rye whiskey

1 egg white

¾ oz lemon juice

½ oz maple syrup

Garnish: brown sugar brûlée (heat brown sugar on a mixing spoon and drip it onto the top of the cocktail)

Start by adding egg white and lemon juice together in a shaker with no ice, and dry shake. Add the rest of the ingredients into a shaker tin, add ice and shake. Double strain into a coupe glass and garnish with brown sugar brûlée.